Copyright John Paul Urizar
www.johnpaulurizar.com.au
Those of you lucky enough to have a quince tree, you can make this dish whenever you fancy. Always hard on the outside (if it's not, it's rotten), a ripe quince has a distinctive perfume and a soft, yellow colour.
Pre heat the oven to 160 degrees Celsius.
Remove the seeds from the vanilla pod and soak in 1 tbs boiling water.
Combine well with the prunes, pecans and honey. Cut the quinces in half and scoop out the core and hard inner casing. Stuff the quince with the prune mix and squeeze 2 cloves through the skin of each fruit.
Place in a baking tray half a cup water and the remaining vanilla pod. Cover tightly with foil and bake in the oven for around an hour or until tender.
Cut the quince in half and serve with sheep's yoghurt.
Note: Quinces are extremely high in pectin, a soluble fibre with numerous health benefits including prevention of gallstones, lowering cholesterol, normalising high blood sugar levels and reducing the absorption of heavy metals.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dessert | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1075 kj |
| Calories | 257 kcal |
| Fat | 8 g |
| Saturated Fat | 0.5 g |
| Total Carbohydrate | 36.5 g |
| Total Protein | 2.4 g |
| Fibre | 16.8 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
