Quinces are a fabulous winter fruit that are made for the slow cooker because they demand cooking. Raw, the quince is a tough, fibrous ball. Softened by slow cooking, it turns a beautiful shade of pink and melts in your mouth, releasing a panoply of complex flavors. Serve warm or at room temperature.
Goji Spiked Quince
- • Small to medium (2 to 4 quart) slow cooker
- 1⁄2 cup unpasteurized liquid honey 125 mL
- Zest and juice of 1 orange
- 1⁄4 cup water 60 mL
- 4 quinces (about 2 lbs/1 kg), peeled, cored and sliced
- 1⁄2 cup organic dried goji berries 125 mL
- Whipped cream, whipped coconut cream or mascarpone
- 1. In slow cooker stoneware, combine honey, orange zest and juice and water. Stir well. Add quinces and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until quinces are tender and turn pink. Add goji berries and cook on High for 15 minutes, until puffed and soft.
- 2. To serve, top with whipped cream, whipped coconut cream or a dollop of mascarpone.
- Vegetarian friendly
- If you are halving this recipe, use a small (approx. 2 quart) slow cooker.
- Don’t take short cuts on the timing. Quinces require a full 8 hours (or longer) on Low heat to develop their deep, rich flavor.
Judith Finlayson https://judithfinlayson.com/