I am very excited to be developing some recipes for Wild Organics here in Cape Town. We share the same approach to ingredients: seasonal, high quality and ‘farm to fork’ with the added bonus of being organic too. I look forward to receiving my box of goodies every week and will be rustling up some easy to prepare seasonal recipes each month.
It is not too often that I find myself with a ingredient that I have not cooked with or tasted as such, the quince is one of them. I was therefore very intrigued when this knobbly fruit made it’s way into my weekly box. Similar in appearance to a pear, this pastel golden-yellow fruit conjures up images of quince jelly or probably best known as the star ingredient in the Spanish Membrillo enjoyed with cheeses.
As the days are getting shorter, I wanted to create a recipe that would finish of a Sunday lunch on a cold rainy day. Easy to prepare this recipe can conveniently be made a day ahead and reheated in the oven ready to be enjoyed at the Sunday table.
Roasted Quince with Brown Butter Ice-Cream
80g unsalted butter
800g (about 4) quinces, peeled and cut into quarters
1 cinnamon stick
1 vanilla bean, split and seeds scraped
zest of one orange
250g caster sugar
Brown Butter Ice -Cream
100g unsalted butter chopped into large chunks
125ml maple syrup
1litre homemade or shop bought vanilla ice-cream
Preheat the oven to 200c.
Place the butter in a oven proof frying pan over a high heat and stir until melted. Cook for 4-5 minutes or until foamy and golden brown, add the quince, cinnamon, whole vanilla bean,seeds, zest, sugar and water. Bring up to a simmer, cover the pan with foil and cook in the oven for 30-40minutes or until the quince start to soften. Remove the foil, turn the quince and cook, for a further 10-20minutes, spooning the syrup over the quince occasionally or until the quince turn a dark red and is slightly caramelised. If the liquid is too thin, remove the quince and bring the liquid to a boil until desired syrup consistency, pouring the syrup back over the quinces.
To make the brown butter ice-cream, place the butter in a saucepan over medium heat until melted, increase the heat and cook fro 3-4 minutes until foamy and golden brown, taking care not to over cook the butter. Add the maple syrup and cook, stirring frequently, for a further 4-5minutes or until thick and syrupy. Allow to cool.
Place the ice-cream in the bowl of an electric mixer, and beat on low speed for 1 minute or until it softens. Swirl the maple butter through the ice-cream and freeze for 1-2 hours or until firm. If you don’t have an electric mixer, a handheld mixer or a whisk will do. You might need to take the ice-cream out of the freezer 10minutes or so before starting the recipe.
Serve roasted quince with brown butter ice-cream, drizzled with syrup.