4 quinces, halved
500g caster sugar
500ml warm water
5 pumps
NoMU Vanilla Paste
Preheat the oven to 200°C.
Place the quinces cut-side down in a baking dish. In a jug, combine the sugar, the water and the NoMU Vanilla Paste and stir well until the sugar has dissolved. Pour the sugar water over the quinces and cover the baking dish with foil. This will allow the quinces to poach while the sugar water becomes syrupy. Place the quinces into the hot oven and turn the heat down to 170˚C.
Baste the quinces occasionally. After 2 hours, remove the foil, flip them over and continue baking for a further 30 minutes. If the syrup is reducing too much, add a little extra water to the baking dish. Once the quinces are beautifully red and caramelized, remove from the oven.
Serve the quinces with a drizzle of syrup and a generous dollop of ice cream or double cream.
Serves: 8
Wine suggestions
Danie De Wet Cape Muscadel 2007 - Muscadel is delicious with quince and almond, and this is a spectacular specimen...with a fruity, tropical nose to match the sticky sweet quince, and the raisin and currant on the palate, which bring out the almond nuttiness, the Danie de Wet Muscadel is fabulous with this dessert - the bottle is beautiful too!
