- Serves: 4
- Cook Time: 1 hour 10 minutes
- Prep Time: 20 minutes
- Effort: easy
- 4 large quince
- 25 g butter
- 50 g sultanas, roughly chopped
- 50 g dried pears, roughly chopped
- 50 g toasted cobnuts, chopped
- 50 g dark brown sugar, preferably muscovado
- 2 tbsp clear honey
- 1/2 tsp ground nutmeg
- 150 ml perry, (pear cider)
- 2 tbsp brandy
- sweetened thick double cream, to serve
1. Set the oven to 180°C/ gas 4. Remove the core from each quince and score around the centre of each fruit horizontally, taking care not to cut straight through.
2. Mix the butter, sultanas, dried pear, cobnuts and sugar together in a bowl and stuff each quince with the mixture. Place the fruit in an ovenproof dish, spoon over the honey and grate a little nutmeg over the top.
3. Pour the cider and brandy around the quinces and then cover the dish with foil.
4. Cook for 1 hour until the quinces are soft. Increase the oven temperature to 200°C/ gas 6. Remove the foil and roast the fruit for a further 10 minutes, until the juices are lightly caramelised. Serve warm with sweetened thick double cream.
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