This Month's Recipe...
November – Roast Quince
From page 352 of The New English Table.
Once roasted, quince can be eaten with both sweet and savoury things. They are good with game birds and roast pork, but also with vanilla ice cream.
Preheat the oven to 200°C/400°F/Gas Mark 6. Wash 4 quince, rubbing away any dusty flock on their skins. Quarter each quince, holding it firmly and using a knife with a strong blade. Boil the quinces in water for about 3-5 minutes, until just soft. Drain them then cut out the hardcore from each quarter. Brush with melted butter, then place in an ovenproof dish and roast until golden.
Add sugar as they come out of the oven if you are eating them sweet, or leave the sugar out if you are serving them with meat, or eat hot and sour with cheese.
To serve the quince with ice cream, I make a sauce with 115g butter, 115g brown sugar, 1/2 lemon grass stalk, chopped, and 1 wine glass of sweet wine or other unused Christmas-present liquor. Boil the ingredients together until you have a slightly thickened sauce to pour over the quince and ice cream.