Roasted Quince with Honey Lemon Sauce

A great cake recipe for any occasion:

Rinse, grate and cut the fruit in half. Place on a board with the cut side facing up. Score first lengthwise, then diagonally, 1 cm apart. The cuts should not penetrate to the core.

Grease a Reindl (a shallow cake pan) or a gratin dish. Place the fruit halves with the cut side down.

Mix 2/3 honey with one third of the juice of one lemon and the scraped out pulp of the vanilla pod. Spread the slices a little and pour the liquid over them. Put a flake of butter on each half. Steam in the oven at 180 °C for about 45 minutes until soft, depending on the hardness of the flesh. The longer the better. During roasting, brush with the liquid every 5-10 min.

Arrange the roasted quinces on plates. Sprinkle with the chopped nuts. If you use (and have left over) enough lemon honey juice, you can form it as a “mirror” around the quinces, and add a scoop of ice cream.

The cut surface of some quinces gets a beautiful color after roasting, as does the honey broth.

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