Baked quinces in cloves and curry

by Ed Halmagyi


  • 1kg quinces
  • ¼ cup gin
  • 4 oranges, juice and zest
  • 2 Tbsp Grenadine syrup
  • 2 cups sherry
  • 500g caster sugar
  • 16 cloves
  • 2 cinnamon quills
  • 12 fresh curry leaves
  • madeira cake and custard, to serve


1 Preheat oven to 130°C. Peel the quinces, the quarter and core them. Cut each quarter into 1cm thick wedges. Place the quince pieces in a lidded casserole dish, then toss in the gin and sugar and stand for 5 minutes.
2 Place the orange juice, zest, Grenadine, sherry, sugar, cloves and curry leaves in the casserole, fit the lid and bake for 3 hours. Allow to cool slowly, then serve quince pieces with some pan syrup, custard and torn chunks of madeira cake.

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