Roast Quince – Savoury

Roast Quince, rich and sweet, can accompany any grill, roast, curry or salad selection. It is suitable for many diets including: Dairy Free, Gluten Free, Paleo and Vegan.



In recent years I have become more interested in combining sweet and savoury. The contrasts enhance the inherent flavour of each and I find it reduces my desire for a ‘sweet treat’ after the main course. As apaste is the classic way quince is prepared for serving with savoury dishes and for preserving through the cold winter months I have been exploring other ways to present this delicious fruit as a savoury accompaniment.

Here, I have simply roasted the quince with apple, a regular companion of quince, and herbs. I have enjoyed the result with strong savoury and salty flavours. Some examples to try are: pork and bacon, soya marinated tofu and any strong spicy sausage (meat or vegetarian). While the inclusion of apple is not essential, like quince it pairs well with cheese and I find it particularly good with the creamy blue cheese as in the salad photographed here.

A ‘variation’ of roasted quince, offered below, is a type of salsa, not dissimilar to a cooked version of Mango Salsa. It is a tasty accompaniment to any curry, along with the other suggestions set out below and, of course, other dishes you would like to try it with. As it contains onion it is not suitable for a Paleo diet. For quince as a dessert try Baked Quinces.

Diets for which Roast Quince – Savoury is suitable:

Diabetic, Dairy Free, Egg Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegetarian and Vegan

Ingredients

Preparation: 10 mins | Cook: 30 mins (approximately) | Serves: 2+ cups

2 quinces
2 firm apples (optional)
1 tbsp olive oil
4 sprigs fresh thyme or 2 tsp dried
1 tsp cracked black pepper
mint to decorate and flavour

Method

PREHEAT oven to 190 C/375 F/Gas 5.
PEEL the quinces and the apples. (I leave the skin on if I want the fruit to retain its shape.)
CUT the quince into quarters, core and cut each quarter into two or three moon shaped slices.**(Prepare the apple similarly.)
COAT the fruit with the oil and place in a baking dish (avoiding multiple layering of the fruit).
SCATTER over the thyme sprigs and black pepper.
COVER the dish with a lid or foil and bake for 20 minutes.
REMOVE the lid, mix (carefully retaining the shape of the slices if necessary for presentation) and return to the oven for 10 minutes.
CHECK the texture of the fruit, removing when cooked to your liking.

Serve

– Serve as an accompaniment to a grill, roast or salad.
– As a salad, eg sprinkle the roasted quince with blue cheese (not Dairy Free or Vegan) or roasted nuts (not Nut Free)
– Serve sprinkled with Dukkah (not Nut Free).

Notes

* Cut the fruit into smaller wedges before cooking if serving in salsa style.

Variation

– Chop equal quantities of quince, firm apple and red onion into chunks. Mix with olive oil, black pepper and thyme (fresh sprigs if available). Bake, covered, at a medium temperature for 15 minutes. Remove the cover, stir and continue baking until tender. Cool, add chopped mint and serve to accompany salads, grill, curry or roast. Suitable for: Diabetic, Dairy Free, Egg Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan diets.
Quince Salsa

Serve Roasted Quince – Savoury with

Pumpkin and Tofu Flan
Fish Cakes
Ricotta Bake

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