Roast Quinces

Make Ahead – Roast quinces up to 3 days ahead, cover and refrigerate. Reheat as directed in recipe intro or in 190°C/170°C Fan oven for 15–20 minutes until piping hot.

Store – Refrigerate leftovers, covered, and use within 24 hours. Transfer to baking sheet, drizzle with a little olive oil and reheat as above. Or eat cold.

Freeze – Freeze quinces in airtight container for up to 1 month. Defrost overnight in fridge and reheat as above.