SLOW COOKED SPICED QUINCE WITH THYME INFUSED CUSTARD
For those who have yet to attempt cooking quince, or those who find the task of peeling and coring this hard fruit a laborious task, this recipe offers a short cut with no peeling or coring, then let the oven and time do the job of cooking. Simply scoop out the core from the soft flesh afterwards and remove the skin if you wish (it’s edible). You’ll find after about 3-4 hours the quince are a beautiful deep apricot colour and tender enough to eat and enjoy…however, to get the ruby-red colour and deep intense flavour allow the quince to cook a few hours longer. The cooked fruit can be used in cakes, tarts or served simply with a drizzle of the cooking juices and a custard infused with thyme.
5-6 quince (about 200g each)
660g (3 cups) caster sugar
2 bay leaves
4 generous thyme sprigs (or 2 rosemary sprigs)
1 vanilla pod, split in half lengthwise
2 cinnamon sticks
6 black peppercorns
3 star anise
peel of 1 orange or 1 lemon, pith removed
Pre-heat the oven to 120ºC (100°C fan-forced). Wash the quince, removing the down coating (wiping off with finger-tips).
Place the sugar, bay leaves, thyme sprigs, vanilla, cinnamon, star anise, peppercorns, citrus peel and 1.5 litres of water into a heavy-based pot (enamelled cast-iron is ideal) just large enough to hold the quinces. Place the pot over a medium heat and stir to dissolve sugar. Cut the quinces in half and add to the pot. Increase the heat and bring to a simmer, then reduce heat to a low-medium. Cover the fruit with a piece of baking paper then with a tight-fitting lid. Cook at a low simmer for 30 minutes the fruit will have turned a pale peachy colour.
Transfer the pot to the oven. Cook for 8 hours or until the quinces are a ruby-red colour. Allow to cool in the cooking liquid. When ready to serve quince. Using a teaspoon (a measuring teaspoon is good) scoop out the centre core. Peel away any outer skin if desired.To make the custard, heat the cream in a small saucepan over a medium-high heat to a low simmer, bubbles will form around the edge, then turn off the heat. Pop in the sprigs of thyme and set aside for 10 minutes allowing flavours to infuse. Meanwhile whisk together the sugar and egg yolks in a medium bowl. Remove the thyme sprigs and whisk the warm cream into the yolk mixture, then return to the saucepan over a low heat and stir continuously until the custard starts to thicken and coats the back of a spoon (custard reaches 83°C if you have a cooking thermometer). Immediately remove from the heat to avoid custard curdling and transfer into another bowl or jug. Serve warm or at room temperature, the custard will thicken on cooling.
If not using the quinces straight away, place them in a large container and cover with the strained cooking liquid. Seal and store in fridge for up to 1 month.
Tips: If you have a slow cooker, firstly dissolve the sugar in the water with the spices in a large saucepan over a high heat and pour into the slow cooker vessel. Add the quince and cover with lid then set to low setting and cook for 8-10 hours or overnight.
Recipe by Fiona Hammond, April 2025
