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Slow roasted quinces

Slow roasted quinces

SERVES
6
COOK TIME
3-4
PREP TIME
15
DIFFICULTY
Easy
Tags Quinces
Collections Winter

INGREDIENTS

  • 1 kg quinces
  • 750 ml water
  • 2 cups caster sugar
  • 250 ml lemon juice
  • peel of a lemon
  • 1 cinnamon stick
  • 2 star anise
  • 2 cardamom pods

METHOD

  1. Preheat oven to 150°C (130°C fan-forced).
  2. For the spiced quinces, peel, core & quarter the quinces. Tie the peelings & cores together in a piece of muslin.
  3. Place the remaining ingredients together in a large ovenproof pot over a low heat, stirring until the sugar dissolves.
  4. Increase heat to medium-high, bring to the boil & cook for 2 minutes.
  5. Submerge the quince pieces & the muslin bag in the spiced syrup, adding extra water if required to cover quinces.
  6. Place a dampened piece of baking paper directly over the top of the quinces, (called a cartouche) which helps slow down the evaporation of moisture.
  7. Cover with a lid & place pot in preheated oven for 4 hours or until quinces have turned a deep ruby colour. Remove from heat & allow to cool.
  8. Serve quinces on top of porridge, with Greek yoghurt & pistachios or add them to a frangipane tart for something special.

three ways with quinces:

  1. A delicious addition to a lamb tagine is adding cubes of fresh quince at the same time you add the lamb. It adds sweetness & texture to the final dish.
  2. For a simple quince paste, peel & core 4 quinces, cover with water in large saucepan, bring to the boil & cook for 45 minutes until very tender. Drain well, weigh cooked quince to determine the equal amount of sugar. Place quince in food processor & puree until smooth. Return to pan with sugar over low heat, stirring until sugar dissolves. Cook for 1 1/2 hours or until mixture has become a deep ruby colour. Pour into a lined 20cm x 30cm pan, smooth surface then place in 50°C oven for several hours or overnight to set.
  3. Quince paste makes a stunning glaze for meats, especially a baked Christmas ham. Place 125g chopped quince paste in a small saucepan with 1/4 cup each lemon juice & water over a low heat, stirring until paste dissolves. Brush or pour glaze over meat towards the end of cooking.

Print Recipe
Slow roasted quinces
Prep Time 15 minutes
Cook Time 3-4 hours
Servings
people
Prep Time 15 minutes
Cook Time 3-4 hours
Servings
people
Recipe Notes
  1. Preheat oven to 150°C (130°C fan-forced).
  2. For the spiced quinces, peel, core & quarter the quinces. Tie the peelings & cores together in a piece of muslin.
  3. Place the remaining ingredients together in a large ovenproof pot over a low heat, stirring until the sugar dissolves.
  4. Increase heat to medium-high, bring to the boil & cook for 2 minutes.
  5. Submerge the quince pieces & the muslin bag in the spiced syrup, adding extra water if required to cover quinces.
  6. Place a dampened piece of baking paper directly over the top of the quinces, (called a cartouche) which helps slow down the evaporation of moisture.
  7. Cover with a lid & place pot in preheated oven for 4 hours or until quinces have turned a deep ruby colour. Remove from heat & allow to cool.
  8. Serve quinces on top of porridge, with Greek yoghurt & pistachios or add them to a frangipane tart for something special.

three ways with quinces:

  1. A delicious addition to a lamb tagine is adding cubes of fresh quince at the same time you add the lamb. It adds sweetness & texture to the final dish.
  2. For a simple quince paste, peel & core
    4 quinces, cover with water in large saucepan, bring to the boil & cook for 45 minutes until very tender. Drain well, weigh cooked quince to determine the equal amount of sugar. Place quince in food processor & puree until smooth. Return to pan with sugar over low heat, stirring until sugar dissolves.
    Cook for 1 1/2 hours or until mixture has become a deep ruby colour. Pour into a lined 20cm x 30cm pan, smooth surface then place in 50°C oven for several hours or overnight to set.
  3. Quince paste makes a stunning glaze for meats, especially a baked Christmas ham.
    Place 125g chopped quince paste in a small saucepan with 1/4 cup each lemon juice & water over a low heat, stirring until paste dissolves. Brush or pour glaze over meat towards the end of cooking.
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Caramelised pear & ginger crumble

Caramelised pear & ginger crumble

SERVES
6
COOK TIME
35
PREP TIME
25
DIFFICULTY
Easy
Tags Dessert, Ginger, Pear
Collections Autumn

INGREDIENTS

  • 1/2 cup caster sugar
  • 1/4 cup verjuice
  • 1 cinnamon stick
  • 1 tbsp chopped glace ginger
  • 6 Beur Bosc pears, peeled, cored & cut into chunks
  • Crumble
  • 125 g plain flour
  • 125 g unsalted butter
  • 125 g brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup shredded coconut
  • 1 tsp ground ginger

METHOD

  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for 4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine, 1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.

Print Recipe
Caramelised pear & ginger crumble
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for
    4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined
    & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan
    with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine,
    1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.
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