Baked quinces with honey and walnuts | Traditional autumn dessert
(0)
60 min
Under an hour
Sezamo
Desertul nostalgic al toamnei românești: gutui parfumate coapte la cuptor cu miere polifloră, nuci crocante, scorțișoară și un strop de unt, până devin moi și caramelizate.
Preparation method
Preparing the quinces and filling
Preheat the oven to 180°C. Wash the quinces thoroughly to remove the fuzz from the skin, then cut them in half lengthways. Using a spoon or a small knife, carefully scoop out the core and seeds, forming a small hollow in each half.
Squeeze the lemon juice and immediately drizzle it over the quince flesh to prevent browning and maintain their vibrant color.
Chop the walnuts into medium-sized pieces with a knife and mix them in a bowl with the ground cinnamon and vanilla sugar.
Chef's tip
Choose large, fragrant, well-ripened quinces with golden-yellow skins for the best aroma.
You can also add a few raisins soaked in a bit of rum or dried cranberries to the filling for extra flavor.
Ingredients
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