Tuesday, 2 October 2012

Quince, walnut and fig flapjack

It was a rainy weekend, so I did some baking.

Jelly on a tree

The quinces (Cydonia oblonga) are out, and so are the walnuts (Juglans regia) and figs (Ficus). Here’s a recipe, adapted from Good Food magazine’s 101 Cakes and Bakes, that combines the three:

  • Quinces           450g, peeled and cored
  • Brown sugar    25g
  • Lemon 1
  • Fresh figs        100g
  • Butter  140g
  • Light brown sugar       50g (yes, I know. I didn’t use “Light brown” – I just used “brown.”)
  • Honey 140g
  • Oats    250g
  • Ground cinnamon       half a teaspoon
  • Ground nutmeg           half a teaspoon
  • Walnuts           25grams, chopped
  • Preheat oven to 190ºC.

Slice the quinces, add the brown sugar, the fresh figs and the lemon juice, and cook over a very low heat until the mixture becomes quite dry. Use the liquidiser to produce a paste – it should be the consistency of a good paté…
Melt the butter, light brown sugar, honey and add the oats and spices. Add about half of the walnuts. Stir.
Thoroughly butter a 20cm x 20cm (approx.) baking dish. Press half the oats/honey/butter mixture into this. Spread the quince/fig paste on top. Now press the remaining half of the oats/honey/butter stuff on top of that – so it’s a sort of quince sandwich.
Sprinkle remaining walnuts on top.
Bake  approx. 30 minutes.
Mark with a knife into squares while it is still hot.
Leave to cool completely.

Eat. Leave a little for your friend.

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