Quince Porridge

This method roasts the quince after poaching it. It really helps the texture of the fruit, however it’s not essential. The quince will be ready once it’s been poached and will still make a wonderful porridge topping.
I’ve listed the porridge measurements in cups, which I know is rather American, but in all honesty, it’s the easiest way to think about it. You just need to discover your favourite ‘porridge mug’. The mug or cup that holds just the perfect amount of porridge oats to make the ideal potion size for one person. Mine is a rather dainty looking white and teal teacup. The amount of quince cooked here is probably enough for four bowls of porridge - so if you’re just cooking for yourself, eat the rest on yoghurt as an alternative breakfast, or even better, on some rice pudding for the ultimate Autumn dessert. Once cooked it should keep for a couple of days in the fridge. 

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Ingredients:

For the quince
2 quinces
3 tbsp honey
3 tbsp sugar
1 star anise
A few strips of lemon zest and the juice of half the lemon
500ml water
For the porridge
½ cup of oats per person
½ cup of water per person
½ cup of milk per person

Method:

  1. Peel, core and quarter the quince. Be careful of fingers here, they are a super solid fruit!!

  2. In a pan, place all ingredients for the quince. Bring to the boil and lower down to a simmer. It should simmer for around 50 minutes, which I know seems like a long time but trust me, this is one that can’t be rushed! When it’s ready it should be soft to pierce with a knife and should have turned into a beautiful ruby red colour.

  3. Preheat oven to 200ºC, roast the poached fruit (along with the poaching liquid) for 20 minutes until they look sticky and caramelised. 

  4. Remove the fruit from the oven and leave to cool slightly whilst you make the porridge. 

  5. In a pan, add the water, milk and oats. Bring to the boil, then turn down to the lowest heat possible. Stirring regularly until thick.

  6. Serve the quince on top of the porridge and enjoy

*the quince can be poached the night before and simply roasted in the morning because, let’s be honest, no one has time for this..