My hubby Reggie loves quinces which are at their prime at the moment. But I'm a little scared to cook with them.
Just because you can’t bite
straight into them, doesn’t mean that they aren’t fresh and delicious. Quinces are one of the most aromatic, nice smelling fruits. Reg always says that you need
to give a quince some time, love, care and attention and the results will be
worth it. You can never rush a quince, the beauty of the fruit is that the
cooking takes time and the longer it takes to cook a quince, the better your
home smells.
Quince and Pear Filo Pie
For the Quinces
10 medium
sized quinces
3 cups
caster sugar
1 split
vanilla bean
3 cinnamon
sticks
2 whole
cloves
4 cardamom pods
5 black
peppercorns
Zest of one
lemon
Water to
cover
·
Peel
and quarter quinces and place in a pot that can go in the oven (i.e. a
casserole dish).
·
Add
all other ingredients into the pot and add water to cover.
·
Cook
in the oven at a low temperature (100-120 degrees) for as long as possible (approx.
10 hours). You know the quinces are ready when they are a deep ruby colour and
are tender to touch. If you have a slow cooker, follow the recipe and cook on
low for 8 hours or so.
·
Allow
to cool in the syrup.
For the Pears
10 medium
sized firm pears
3 cups
caster sugar
1 split
vanilla bean
Water to
cover
·
Peel
and quarter the pears and place in a pot. Add all the other ingredients in the
pot and add water to cover.
·
Cook
on the stove top on medium heat for approx. 15 minutes or until the pear is
just soft. Allow to cool in the syrup.
For the Pie
Cooked
quinces (cooled)
Cooked
pears (cooled)
Filo pastry
(bought from the local store)
A couple of
big tablespoons of butter (melted)
Pre-heat
oven to 200 degrees Celsius.
·
Remove
cores and dice quinces and pears. Place the two fruits in a bowl leaving as
much syrup behind as possible.
·
Brush
your favourite pie dish with melted butter.
·
Brush
6 sheets of filo pastry with the melted butter.
·
Layer
the filo sheets on top of each other in the pie dish like a + symbol,
alternating quarter turns, with the excess pastry hanging over the sides.
·
Once
all the 6 sheets are layered, gently press into the sides of the dish.
·
Pour
fruit into the well in the centre. Fold the excess filo into the centre of the
pie.
·
Brush
the top of the now closed pie with a little bit of the melted butter.
·
Cook
for approx. 30-40 minutes until the pastry is golden and crispy.
Serve with
your favourite cream or ice-cream.
Notes:
Quinces and
pears can be cooked days in advance and kept in the fridge.
We use a
bottomless pie ring sitting on a flat tray lined with baking paper. My wife
used a round non-stick cake tin to make hers.
Extra
spices can be added to the pears as you like.
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