This base recipe is used to make my honey, quince and walnut pound cake. You can also use the syrup in the classic cocktail, pink bee’s knees.
- 2 kg (about 6) quinces
- 150 g (⅔ cup) caster sugar
- 2 tbsp honey
- 1 cinnamon quill
- 2 strips lemon rind
- 2 star anise
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 160ºC. Wash quinces and pat dry. Place in a roasting pan and cover with 400 ml water. Sprinkle over sugar, drizzle over honey, then add remaining ingredients to pan.
Cover tightly with aluminum foil and roast for 3 hours or until quinces and cooking syrup are a deep, ruby-pink colour.
Remove quinces from pan and strain syrup into a sterilised jar. Both will keep in the fridge for a couple of weeks.
Photography by Alan Benson. Styling by Michelle Crawford. Food Preparation by Lucy Schluter.
As seen in Feast magazine, June 2014, Issue 32.