Baked Quince Quarters
Quinces–which look a bit like squat, yellow pears–are unusual in the fruit world in that they must be cooked before consumption. The first time I tried them, I didn’t know that, and at that point in my German studies, I didn’t know the German word for quince: Holzapfel, or “wood apple.” Germans are masters of coining practical compound notions, and Holzapfel is no exception. A raw quince has the texture and taste of a wooden apple.
Once you bake one, however, it tastes like a cross between an apple and a pear…with a slightly nutty undertone. They’re great for stuffing or serving alongside ice cream as an alternative to a banana split. Sweetened quince paste is very popular in Latin-American countries–you’ll find membrillo in everything from cookies to jams. In Spain, membrillo is served during the cheese course.
There are two caveats in preparing quinces for baking or boiling (when made into paste, they’re boiled and then pureéd): completely cutting out the dry, rather woody cores, and preventing the cut surfaces from browning. The first is better achieved with a sharp paring knife than with an apple corer–the center is too dry and hard for that–and the second is best served by nimble fingers and a nearby dish of acidified cold water. (You can acidify water by squeezing a bit of lemon juice into it.)
To bake the quinces, rub the quarters with oil and then bake them in a covered dish for about 45 minutes at 350 degrees. Poke them with a fork or toothpick to see if they’re soft enough for your liking; if they’re not, bake for another 10 minutes. Top with ice cream or frozen yogurt, sprinkle with cinnamon, and serve immediately.
Note: after the quince is baked, you can treat it like an apple by topping it with a teaspoon of brown sugar and a small pat of butter. Bake for an extra 10 minutes to caramelize the sugar (or heat in the microwave). This is an easy way to use leftover quarters the next day.
Enjoy!
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Tags: baked fruit, quinces
