KACHEN #21 (Winter 2019) English edition
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SEASONAL FRUIT<br />
QUINCES BAKED<br />
IN ORANGE JUICE<br />
Serves 4<br />
30 minutes<br />
1 1/2 hours<br />
› 3 large quinces<br />
› 100 g sugar<br />
› 3 cinnamon sticks<br />
› 1 vanilla pod, cut open<br />
lengthways, seeds scraped out<br />
› 4 large oranges, juice squeezed out<br />
› 1 finger-sized piece of fresh ginger,<br />
thinly sliced<br />
› 375 ml water<br />
› 15 g butter, cubed<br />
› 2 oranges<br />
1 Preheat the oven at 180°C. Peel<br />
the quinces and cut them into<br />
quarters, but reserve about 15<br />
quince pips and 5 pieces of skin. Pack<br />
the quinces into a shallow baking<br />
dish and sprinkle the sugar over the<br />
top. Arrange the cinnamon sticks,<br />
quince pips and skin in between the<br />
quince quarters.<br />
2 Mix the vanilla seeds with the<br />
orange juice and pour the mixture<br />
into the baking dish. Insert the ginger<br />
slices in between and pour the water<br />
over; dot with butter and cover with<br />
aluminium foil. Bake for about 1 ½<br />
hours or until the quinces are just<br />
pink. Remove the quince skin and<br />
pips. Allow to cool.<br />
3 To serve, segment the orange<br />
slices and add to the quinces. Serve<br />
with yoghurt or cream.<br />
63<br />
<strong>KACHEN</strong> No.21 | WINTER 19
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