Easy-prepare Quinces

If you have ever prepared quinces for baking or poaching before you’ll understand how horribly difficult they are to peel, core and cut neatly due to their rock-hard nature. I spent years struggling with them until I discovered if you place them on a lined baking tray (still whole and washed) and roast them in an oven preheated to 180°C (160°C fan-forced) for about 20 minutes they soften enough to make peeling and cutting so much easier... and then you can get on with your recipe!

They will lose their gorgeous yellow hue and turn a mid-brown colour, but this won’t affect the inside flesh at all. So, before the short quince season comes to an end, make sure you give this hack a try!