Serves: 4 | Preparation Time: 20 min
- 4-6 Quince
- 1 cup of Raw Sugar
- 50gunsalted butter (or a teaspoon per half)
- 3 cups Rosehip Tea (or rooibos)
- Good quality vanilla bean ice cream or whipped cream to serve
Wash quince and rub the skins well to remove the downy coating.
Remove the core from each and cut the quinces in half. Place in a baking dish to fit snuggly, flesh side up.
Cover each quince half generously with butter & sprinkle with sugar.
Fill baking dish with the tea or water.
Bake in a 180C degree oven for 45 minutes to 1 hour, until quinces are a golden color and soft.
The quince will become soft and turn a lovely pinkish colour when baked. The rosehip tea does not have to be strong, one teabag is plenty to flavour all three cups of water. If you've got a good selection try any of your herbal teas if you don't have rosehip. Citrus flavours work best but if you find any wild combos be sure to let me know!