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Turkish roast quinces with creme fraiche and halva
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Prep Time:
10 minutes
Cook Time:
260 minutes
Total Time:
270 minutes
"Quinces are the seductive fruit with a velvety skin, crisp exterior hiding a tender, pink flesh reminiscent of apples and roses." - Matt Preston
Ingredients:
  • 4 quinces
  • Juice of 1 lemon
  • 500ml white wine
  • 440g caster sugar
  • 200g creme fraiche
  • 100g plain or vanilla halva (see notes)
  • 35g pistachio
  • Dried rose petals (optional – see notes), to serve
Instructions:
  • Preheat the oven to a toasty 140°C.
  • Peel and halve the quinces, removing the core and seeds. Soak the quince halves in a bowl of cold water with lemon juice.
  • In a saucepan over medium heat, gently meld together the wine and sugar until it simmers. Stir consistently for 1-2 minutes until the sugar fully dissolves.
  • Place the quinces cut-side down in a 3L (12-cup) baking dish.
  • Pour the wine syrup over the quinces, adding additional hot water as needed to just cover them. Cover the pan with foil and bake for 4 hours or until the quinces are tender and pink.
  • Remove the quinces from the dish and strain the cooking liquid into a saucepan. Simmer over medium heat for 15 minutes, or until the liquid is reduced and thickened.
  • Present the quinces alongside creme fraiche, topped with syrup, and garnished with halva, pistachios, and rose petals, if desired.

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