sweet tea oven roasted quince
  • 1 litre of water
  • 2 c sugar
  • 1 tea bag (or loose leaf tea of your choice)
  • 4 quince
  • 1 big bowl of water with a few drops of lemon juice in it
How to make it
  1. Put the sugar and water in a saucepan and simmer, stirring, over a medium heat until all of the sugar is dissolved. Add the teabag and set aside (off the heat) for a few hours or overnight, until cool.
  2. Wash the quince, making sure all of the fuzz is removed from the skin. Â Cut the quince into quarters, and then again into half to make eighths. Remove the core from each slice, putting the cut pieces of quince into the big bowl of acidulated water as you work so they don't go brown.
  3. Find yourself a large, cast iron dish with a lid (or a heavy bottomed roasting tray with a good amount of foil). Place the drained quince into the bottom, trying not to allow the slices to overlap too much, and pour the tea syrup on top. Roast in a 160C oven for at least four hours. You can tell that the quince is done as it will go from a pale yellow to ruby red and be easily pierced with a fork.
  4. Once the quince is cool, transfer to a non-metallic container and refrigerate in the syrup from the roasting dish until you are ready to make the tart.
Recipe by onebitemore at https://onebitemore.com/2013/06/tea-roasted-quince-macadamia-tart/