Saturday, April 17, 2010

Cool Autumn warmers... Breakfast oats with poached quince


These poached quince are prepared a few days in advance and keep for several weeks in the fridge. Oats drizzled with reduced quince syrup and a few slices is perfect for a late breakfast over the weekend!

Poached quince adapted from Stephanie Alexander's Cook's companion

- 3 quinces, washed
- 1 L light sugar syrup (heat 5 cups of water with 2 1/2 cups of sugar, until dissolved)
- 1 vanilla bean
- 1 lemon, peel and juice

1. Preheat the oven to 150 degree celcius.
2. Peel quince and cut into thick wedges. 
3. Cut out core and tie loosely in muslin
4. Put sugar syrup into large enamel cast iron casserole with vanilla, lemon juice, peel and muslin bag of cores. Add quince.
5. Cover tightly and bake for 4-8 hours until quince is deep red. Do not stir.
6. Cool and transfer to glass bowl and keep in refridgerator until needed.

I have used these quince in tarts or just on their own, heated, or with crumble and ice cream - but anyway you have them, these are great and a reminder that winter is approaching!

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