Quince and pear crumbles. Photo: Domino Postiglione
Quinces loved to be baked with other fruit and spices, sit under a crumble topping or to cook in a low oven with wine and honey.
Peel, halve and core quinces and put in a baking dish. Scatter with a crumbled cinnamon stick, the grated rind of an orange, two or three star anise and 10-12 coriander seeds. Mix one part sugar and two parts water and pour over quinces, cover tightly with foil and bake in a low oven, basting occasionally for about two hours until tender and deep pink. Serve warm with a dollop of Greek yoghurt.
Combine one part sugar and two parts water in a saucepan and stir over medium heat until sugar dissolves. Peel and core quinces then cut into wedges and add to the sugar mixture with a split vanilla bean. Cut half a lemon into thick slices and add to quinces then simmer until the fruit is a rosy pink colour and very tender. Cool and serve with breakfast cereal.
Put halved, peeled quinces in a baking tray, drizzle with dessert wine and honey and dot with butter. Cover with foil and bake in a low oven until dark pink, adding a little more wine if necessary.
1kg quinces, peeled, cored and cut into wedges
300g castor sugar
750g buerre bosc pears, peeled, cored and cut into wedges
Thick cream, to serve
100g self-raising flour
120g brown sugar
1 tsp ground cinammon
60g rolled oats
Combine quinces, sugar and 3/4 cup water in a very large saucepan and simmer, partly covered, for one to 1½ hours or until tender and pink. Add pears and stir gently. Simmer uncovered for eight to 10 minutes or until pears are tender. Heat oven to 200C. Combine all topping ingredients except butter in a medium bowl then rub butter into mixture with fingertips until mixture resembles coarse breadcrumbs. Spoon fruit mixture and a little of the juices into six one-cup capacity, lightly greased ovenproof dishes. Sprinkle topping mixture evenly over the fruit. Bake for 25-35 minutes or until topping is golden brown. Serve with thick cream.