Marmalade was originally made from quinces. Quinces are too tart to eat raw but when cooked with sugar and other aromatics they take on a beautiful flavour and perfume – a mix of apple and pear. Baked quinces are an incredibly easy dessert for a group of friends.
PREP TIME: 10 min
COOK TIME: 2 hours
READY TIME: 2 hours 10 min
CALORIES: 57 (per serving)
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- 4 quinces, peeled, cored and halved
- 1/2 cup sugar
- 6 star anise
- 1 vanilla bean
- 2 cups black glutinous rice
- 4 cups (32 fl oz) water
- 1 cup (8 fl oz) coconut cream
- 1 pandanus leaf, optional
- 2 tablespoons palm or brown sugar
1 Place quinces in a saucepan with enough simmering water to cover them, and add sugar, star anise and vanilla bean to pan.
2 Cover pan and allow contents to simmer for 2 hours or until quinces are soft and have turned pink.
3 Soak rice overnight in cold water. Drain and put rice in a saucepan with 4 cups of water. Cover pan and cook over low heat for 10 minutes or until water has been absorbed.
4 Add coconut cream and pandanus leaf to rice and cook over low heat, stirring, until rice is cooked through. Stir palm sugar through rice and spoon mixture into bowls.
5 Top with a quince half and a little of the quince syrup.
Calories: 57 Kcal
Fat: 0.1 g
Carbs: 15.3 g
Protein: 0.4 g
Cholesterol: 0 mg
Sodium: 4 mg