Today's Dish

BAKED QUINCE WITH ROSE WATER

4 servings

I bought quinces at the market to make quince jelly and remembered fondly the way my Grandmother used to serve them: baked until soft with dollops of thick custard. I added some rosewater and it turned out just fantastic. Feeling guilty about the custard, I served them with Greek Yogurt.

4 quinces, peeled, cored and cut into chunks
250 ml (1 cup) sugar
60 ml (4 tablespoons) butter, cubed
30 ml (2 tablespoons) rose water

Preheat the oven to 180°C (350°).
1. Place the quinces on a large double sheet of foil. Sprinkle with the sugar and dot with the butter. Drizzle over the rose water and bring the foil together into a parcel.
2. Bake in the oven for 1 ½ hours until the quinces are soft and slightly caramelized. Serve warm with dollops of thick Greek yogurt.

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