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The quince fruit is not often seen in U.S. supermarkets, but if you come across one, don't miss the opportunity to sample it. Quinces are not eaten fresh because of their astringency (due to high tannin content). Because of its high pectin content, it’s particularly popular for use in jams, jellies, and preserves. Quinces tend to hold their shape, so they are ideal for poaching, stewing, or baking as a dessert. This fragrant fruit is available September through January.
4 medium quinces, about 2 lbs.
4 tablespoons honey
3 tablespoons lime juice
3 tablespoons water
1. Pre-heat oven to 300°F. Quarter and peel quinces. With a sharp knife, remove the entire core area and all the hard parts surrounding the core. Quarter the quince into 4 slices.
2. Arrange slices overlapping in a baking dish. Drizzle honey over slices to coat. Sprinkle with lime juice and water, and cover with foil.
3. Bake for 1 hour or until slices are soft and translucent.
4. Remove the foil and increase oven temperature to 425°F. Bake for 10 minutes until syrup is slightly thickened and slices are golden.
Photo courtesy of Katie Metz de Martinez