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.