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Cooking with quinces


Adelaide Central Market shares a recipe for a deliciously fragrant and sweet quince topping that will add spice to your porridge or a frangipane tart, as well as tips for a simple quince paste.

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Slow-roasted quinces


1kg quinces
750ml water
2 cups caster sugar
250ml lemon juice
Peel of one lemon
1 cinnamon stick
2 star anise
2 cardamom pods


Preheat oven to 150C (130C fan-forced).

Peel, core and quarter the quinces. Tie the peelings and cores together in a piece of muslin.

Place the remaining ingredients together in a large oven-proof pot over a low heat, stirring until the sugar dissolves.

Increase heat to medium-high, bring to the boil and cook for two minutes.

Submerge the quince pieces and the muslin bag in the spiced syrup, adding extra water if required to cover the fruit.

Place a dampened piece of baking paper (called a “cartouche”) directly over the top of the quinces. This helps slow down the evaporation of moisture.

Cover with a lid and place the pot in a pre-heated oven for four hours or until quinces have turned a deep ruby colour. Remove from heat and allow to cool.

Serve quinces on top of porridge with Greek yoghurt and pistachios, or add them to a frangipane tart for something special.

Three ways with quinces:

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