Honey-walnut baked quince | Fragrant old-fashioned dessert
(0)
65 min
Under an hour
Kifli Kukták
A mézes-diós sült birsalma a magyar ősz és tél egyik legillatosabb, legfinomabb hagyományos csemegéje. A sütőben puhára sült, karamellizálódott birsalma a méz, a vaj, az őrölt fahéj és a pirított roppanós dió társaságában igazi melengető békebeli desszertté válik.
Ingredients
Preparation method
Preheat the oven to 180 °C (conventional top and bottom heat). Wash the quinces thoroughly, rub off the fuzzy coating, then cut them in half lengthwise. Using a sharp knife or melon baller, remove the core and woody interior, leaving a small hollow for the filling. Drizzle the cut surfaces with freshly squeezed lemon juice to prevent them from browning.
Place the quince halves cut-side up in a buttered or parchment-lined baking sheet / baking dish. Pour about 1–1.5 dl of water into the bottom of the dish so that the quinces do not dry out and soften perfectly in the steam.
Place a small piece of butter into the hollow of each quince half (divided from the 30 g of butter), dust generously with ground cinnamon, then drizzle evenly with honey (4 tablespoons of honey in total). Cover the baking dish with aluminium foil and bake in the preheated oven for 35–40 minutes, until the quinces are almost tender when pierced with a fork.
Chef's tip
You can serve it on its own, but it is also irresistible paired with a scoop of vanilla ice cream, vanilla custard, or a spoonful of thick Greek yoghurt.
If you enjoy more spiced flavours, you can also add a pinch of ground cloves or star anise alongside the cinnamon to the honey before baking.
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