Maple Spiced Roast Quince with Labneh, Pistachios and Sumac

I know that I just posted a quince recipe, but I had to share this one as well.

Now that we have quince on the brain, and at the markets, we need a few recipes at our fingertips, so that we can make the most of their season.  The season is short, so let’s make the most of it.

This is just a simple roast fruit and cream dessert.  Quince really does well after a poach and roast.  The firm yellow floral fragranced flesh reminiscent of an under-ripe pear morphs into a lovely, soft fleshed fruit once cooked.  Since we can’t eat it raw, it definitely needs some help.  In this case, I turned to Nigel Slater to check out his recipe for what was growing in my imagination.

He recommends poaching the quince halves first.  This makes total sense.  Get them nice and tender before putting them in the oven.  This will ensure that they are already cooked through gently, and that the dry heat of the oven will add depth with caramelization.  But we aren’t asking the oven to cook the fruit all the way through.  This way is much faster.

So into a simple syrup seasoned with star anise and cloves for the quince halves.  If you have larger quince, go ahead and quarter them.  You’ll also want to peel and core them of the seeds and stem etc.  They’ll simmer away until a knife can slide into the fruit flesh without resistance.

Then we’re going to transfer the quince slices to a baking sheet.  Some of the poaching liquid will be mixed with maple syrup.  This will get poured over the fruit. And into the oven.  Let them bake until they have turned the most lovely shade of salmon pink (some may turn more golden orange)  It really is fun to see how the yellow flesh when raw changes with the roasting process.  

Throughout the baking process I will baste the quince slices with the liquid.  It will help create a lovely glaze on the outside.  Save some of the poaching liquid, and if you find that the liquid in the baking pan are thickening to the point of evaporating and sticking to the bottom, you can add a bit more (hopefully before it got to that point!), so that there will still be a saucy liquid to roast in.  Roast them until they have softened perfectly, so that a fork can pierce through with no resistance.

Once out of the oven, serve two slices or one half in a small bowl per person.  I love to add labneh that I have sweetened slightly with more maple or honey.  Add some crunch with pistachio slivers or pieces.  As a final garnish, sprinkle some sumac over the quince slices.  The citrusy sumac will add a freshness to the rich, sweet fruit.

This makes for a light but satisfying finish to a winter meal.  It may be rich in sweetness and floral fruit, but it really is rather light.  I think the labneh helps cut through it all.  So it doesn’t end up being too heavy a dessert.  Roasted fruit is a lovely alternative if you are trying to keep the baked goods to a minimum during the carb loaded winter months.

Also, if you have leftover roasted quince, feel free to slice it up and serve it with oatmeal and granola the next morning.  Or on top of a scoop of yogurt and sprinkled with nuts and chia seeds.  

Love Jen 

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Maple Roasted Quince with Labneh, Pistachios and Sumac

Luscious quince fruit is poached and then roasted with maple syrup and whole spices. Once tender it is served with fresh labneh, slivered pistachios and a sprinkling of citrusy sumac. Perfect light dessert, or breakfast treat.

Course Dessert

Cuisine Middle Eastern

Keyword quince,star anise,cinnamon,labneh

Prep Time 10 minutes

Cook Time 1 hour

Servings 4

Ingredients

• 5 tbsp sugar
• 1 1/4 cup water
• 4 cloves
• 2 star anise
• 1 cinnamon stick broken in half
• 4 smallish quinces or two large
• ½ lemon
• 4 tbsp maple syrup
• 1 1/2 cups labneh or greek yogurt
• 4 tbsp slivered or chopped pistachios
• drizzle of honey or maple syrup
• 1 tsp sumac

Instructions

1. Put the sugar and water into a saucepan and bring to the boil. Add the cloves, star anise and cinnamon. Peel and halve the quinces and rub them with lemon to stop them browning. If using larger quinces, you can quarter them.
2. Lower the quinces into the sugar syrup. Bring to a boil and then drop to a simmer Cook till tender. They may be ready in 25 minutes or perhaps take a little longer, depending on their size and ripeness.
3. Set the oven at 350F (180C). When they are tender to the point of a knife going in with no resistance, lift the quinces out of the pot and put them in a shallow baking dish or roasting tin. Take 2/3 cup of the cooking liquid and mix with the maple syrup in a small bowl. Add it, together with the aromatics, and pour over the quinces.
4. Save the rest of the cooking liquid (see the next step)
5. Bake for 30 minute or so till very soft and tender. Every so often go in and baste with the liquid over the fruit. If you find that the liquid is cooking off too quickly before the fruit is tender, feel free to add some more of the poaching liquid.
6. If you want a bit more char, feel free to turn up the broiler at the very end.
7. Serve with their cooking juices.
8. Garnish with a dollop of labneh, some chopped nuts, a drizzle of honey or maple syrup, and a sprinkling of sumac over it all.