6 quince, peeled, cored and cut into quarters, eights or chunks.
approx. 1 cup of water
approx. 1/2 cup wine or fruit juice (orange or apple recommended).
approx. 1/2 - 1 cup sugar (depending on taste).
vanilla, cinnamon (tsp), and 3-4 whole cloves - if you have them.
1 cup oats
3 tblsp brown sugar
4 tblsp vegetable oil
optional extra: 1/2 cup of seeds (eg. sunflower, pumpkin) or crushed nuts.
In a large, heavy pot place the quince and cover with water, wine and add spices and sugar. Bring to the boil then simmer very low for at least 1 hour.* Taste and add additional sugar if you feel it necessary. When cooked, use a slotted spoon and place the quince in the bottom of a casserole dish (removing the cloves). You need some of the liquid in the dish (about a cup), and any surplus liquid can be used as a dessert syrup another time if desired.
Mix the rolled oats, brown sugar, seeds/nuts and oil in a bowl. If too dry, add an extra drizzle of oil. Spoon over the quince and smooth/press down lightly.
Cook at 180o for 30 – 40 minutes, until the top is slightly browning, and the fruit is bubbling below. (If browning too fast, cover with foil.)
Serve with whipped cream or a good quality vanilla ice cream.
* Quince will turn to a rich pinky colour with cooking. Although the texture will be adequately cooked sooner (good if you're in a hurry) slow cooking for longer will give you a deeper colour in the fruit.
This recipe is also delicious with a mixture of apple and quince.