Olive Magazine


Quince with Málaga raisins and oloroso sherry


A quince cannot be hurried along as it cooks. If this happens, the fruit’s flesh will disintegrate, exploding almost, and you won’t get the perfect, yielding, ruby-hued interior that quinces, when cooked well, are capable of giving. Oloroso is my favourite sherry to cook with, full-bodied with notes of caramel and walnuts, also of too-dried prunes, figs and raisins. In this recipe, the sherry is simmered down along with a good handful of Málaga raisins, plumping in the liquid, turning fat once again like grapes. These are classic flavours for an autumnal dessert – serve with good vanilla ice cream to soften in the warm syrup.

caster sugar 100g
runny honey 5 tbsp
lemon 1, juiced
dark oloroso sherry (or any medium sherry) 100ml
quinces 4, peeled, quartered and cored
Málaga raisins (or any big raisins, such as Flame raisins) 80g

• Mix together the sugar, honey, lemon juice and sherry with 400ml of water in a large pan and put over a medium heat. Bring to a simmer then add

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