#BXLLOCKDOWN DAY 51
HERO WEEK / DESSERTS/ RECIPE 3

Although Quinces are a lesser-known fruit in Europe, it is a well-liked fruit, almost as popular as pomegranate, in Turkish cuisine.  It has a very sharp taste when eaten raw and they have to be really ripe to be eaten raw, so most people only like them cooked or as a jam. It is my go-to fruit when making vegan desserts. When raw, they look similar to a pear, with yellow skin and white flesh, but when cooked, their flesh turns a light rose colour and they have a sweet, spiced, floral flavour.  

What you Need:

– 3-4 Large quinces

– 120gr white sugar 

– 300ml room temperature water

– 200ml hot water

– 1 large or 2 small cinnamon stick(s)

– 1 clove

– 1 star anise

– Juice of one lemon

– 1 cup of walnuts, chopped

– 1/2 cup pistachios, chopped

– Clotted cream/ ice cream/ yogurt (vegan options available)  

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What you Do:

1) Cut all the quinces in half and then peel and core all of them. Don’t throw away the scraps, keep all of them for the cooking process

2) Place the quinces in a bowl of water with lemon juice

3) Place all the scraps, skins and cores, in the pan in which you will cook them in

4) Add the cinnamon stick(s), the clove, and the star anise in the pot

5) Add the quince halves in the pot face down, you will turn them halfway during the cooking process

6) Pour the sugar over the quinces evenly and add 300ml water (room temperature) and cook over low heat for over 30 minutes

7) At the 30 minute point turn the quinces over

8) Add the 200ml (hot water) cover and cook for a further 20-25 minutes

9) Once ready the quince will be an apricot/rose colour, and ready to serve

10) Serve the quince with the cream/ice cream/ yogurt

11) Sprinkle the chopped nuts over the ice cream and pour 1-or-2 tablespoons of the juices from the pan

ENJOY!