FESTIVE SEASON 2013-2014: Baked quinces with rosemary make a great side dish!

Quinces are already in season and here we have a simple but delicious side dish to accompany various meats. It is an easy recipe to put together and it is a great idea to use it as a side dish for your Holiday roasted meat and poultry meals

Ingredients (for 8 people):
4 quinces (peeled, cored and each cut in 8 wedges)
80ml olive oil (divided in 4 equal parts of 20ml)
2 tbsp of fresh rosemary, finely chopped (or 1 tsp of dried rosemary, pounded)
salt
pepper

Method:
Preheat the oven to 150°C.

After peeling, coring and cutting the quinces,season well with salt and pepper.

You'll need to work in batches so not to overcrowd the frying pan. So, in a large non-stick frying pan warm the first 20ml of oil in low heat and place 8 quince wedges (the first quince) in it. Sauté for about 10 minutes on one side without disturbing them. Carefully turn the wedges on the other side and sauté for another 10 minutes until they are caramelised. The last 5 minutes sprinkle with a small pinch of the rosemary.

*** When finished the first lot, lay the quinces on a baking sheet lightly greased with oil.

Clean the frying pan with some kitchen paper and add the next 20ml of oil. Repeat the procedure as above and continue with the rest of the ingredients until they are all used.

When you have finished and laid all the quinces on the baking sheets, put in the oven and bake for about 30-40 minutes until they are fully cooked and tender.

Sprinkle on top with some extra pepper and serve immediately.