![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QBHcggjRUCtUlxBtiz0DB1fJyUNRLU-lYMjLWNmW51rW_f9-pNzutbqcSHXm5B2Q6XVkc6Dgb_L4bHoqJwyv8lp1m5MFa_v62FDVgYcG2yncjReGMkOwUqz0xv5C6P7Vb5vvfGBRi3Q/s200/Quinces+003.jpg)
Slice, core and peel three or four large quinces. Grease a shallow oven proof dish - lay the pieces side by side and drizzle over a couple of tablespoons honey and about 150 ml water and a few knobs of butter. Cook at about 150C for two to three hours. Test for doneness with a skewer and turn regularly. Their colour will change to a soft rosy pink and they will smell divine.
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