I feel like I’m channelling Maggie Beer whenever I cook with quinces or verjuice. Today I’m making a super quick, simple, and easy quince recipe that anyone can make. I think people get put off cooking with quince because it is a big and scary looking lumps of yellow that mostly gets stewed for hours and hours. This is ready in 30mins, and all you have to do is peel, cut, and slide into the oven… I dare you.

If you’re really keen like me, you can also make jam with the lemon and quince skins (waste not, want not). The recipe will follow this one, stay tuned!

Honey Roasted Quince

You will need:
2 quinces, washed
1/2 a lemon
honey

yoghurt
your choice of citrus, cut into segments (I use ordinary grapefruit for tartness to balance the quince)
quince jam or honey (optional)

Preheat your oven to 240C. Fill a large bowl with cold water and squeeze the lemon into it. Peel the quinces and leave them in the water while you cut and core each one. If you are making jam as well, keep the skins, core, seeds, and remainder of the squeezed lemon in a saucepan. Cut the quince as pictured, about 2cm thick. Next drain them and arrange in rows on a baking tray lined with baking paper. Drizzle honey evenly onto each piece. Slide into the oven for 30mins, flipping the quinces onto their other side at halfway and drizzling more honey on their backsides.

Once cooked, they should have some charred edges and soft to the touch. Serve immediately in a big pile with the citrus segments and a dollop of yoghurt on the side. You may also want a spoon of quince jam or more honey on top if you have a sweet tooth!