A true old-Greece favourite, over-roasted aromatic quince will give your place a homely wintery scent. This is the ideal use for that bottle of Metaxa you have stored in the back of your drinks cupboard. Serve with yoghurt, whipped cream or just by itself. It will impress and treat your guests and family alike.
Quaint Quince – Caramelized, Oven-Roasted Kydoni
Course: DessertCuisine: GreekDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
2
hours30
minutesTotal time
2
hours45
minutesAromatic oven-roasted quince with cloves, cinnamon and cognac, served hot or cold.
Ingredients
4 large quinces, peeled and quartered
1 ½ cups sugar
1 tbsp brown sugar (optional)
16-20 whole cloves
1 cinnamon stick
4 tbsp cognac
Directions
- Preheat the oven to 200C, 375F.
- Cut your quince quarters in half. Stick a clove in each piece and line them in a shallow roasting pan.
- Add a cup of water.
- Sprinkle half the sugar over the quince.
- Add the cinnamon stick to the pan.
- Douse the quince with the cognac.
- Sprinkle the rest of the sugar over the quince.
- Cover with foil and put in the oven.
- Let cook for around 2 hours covered.
- Then uncover and let cook for another 30 minutes.
- Serve hot or cold.
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