How to cook quinces in the oven: recipe

Every year, in autumn, the sun warms for a few days more than usual. In some areas this brief truce of good weather is known as “quince summer”, because it usually coincides with the moment in which this fruit ripens. It’s quince season.

Under its tough skin, this delicious fruit hides a rough white flesh impossible to eat raw, but what a once cooked it becomes red, soft and aromatic.

Although the most common thing is to eat its jam, what we know as quince jelly, it is also very tasty in cakes or simply roasted with a little brown sugar and cinnamon. You have to take advantage of it now, in autumn, at the latest in winter, because after that it will be impossible to find.

Quinces contain astringent tanninsbut they also regulate the intestinal flora and relieve acidity.

Baked quinces step by step

they wash well the quinces.They split into two halves or segments, to make it easier to remove the seeds and core. Or, if desired, they can be left whole and deseed opening them at the top.They are distributed on a baking tray, with a little brown sugar in their cavities and sprinkled with cinnamon.are baked for an hour and retire. intense fragrance will flood the home.

You can combine them with other fruits like apples or berries, sweeten them with a syrup instead of sugar or include them in your stews.