Paula Wolfert

Slow-Baked Quince with Apple, Clotted Cream, and Toasted Almonds

Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Quince cooked leisurely like this as it is in Turkey becomes a seductive compote. Once baked and covered with its own syrup, it will keep for weeks in the refrigerator.

Ingredients

  • 1⅓ cups superfine or baker’s sugar
  • 2 whole cloves
  • 3

Method

  1. In an electric slow-cooker or a shallow 3-quart baking dish, combine the sugar, cloves, and lemon juice with 1⅓ cups water. Stir to dissolve the sugar.
  2. Wash the quinces; peel, halve, and remove the cores, reserving all trimmings. Place the peels, cores, and quince halves