Roasted quinces with olive oil and vanilla
Ingredients
For
4
personnes
- 3 or 4 quinces
- 100ml of water
- 1 vanilla pod
- 2 tablespoons of mild-flavoured olive oil
- 2 teaspoons of honey
- 2 tablespoons of ground almonds
Tip
For this recipe for roasted quinces with olive oil and vanilla, we recommend a mild-flavoured olive oil for its notes of dried fruit and flowers, complemented by vegetal undertones. Choose a Nyons olive oil PDO (variety Tanche), an olive oil from Nice PDO (Cailletier variety), or a single-variety oil from Négrette, Lucques or Grossane,...You can then serve your roasted quinces with a few olive oil madeleines, or try a more exotic version by making grilled pineapple!
Instructions
- Wash and peel the quinces, then cut them into quarters.
- Next, pour the water into the bottom of an ovenproof casserole dish (with a lid). Then place the quince quarters in the casserole dish.
- Split the vanilla pod open and scrape out the seeds. Mix together the olive oil, honey and vanilla seeds.
- Next, drizzle the quinces with the vanilla-infused olive oil. Add the vanilla pod, split in half, then sprinkle with ground almonds.
- Bake in the oven for 45 minutes at a medium heat (th6–180°C). Serve warm.
Tip
For this recipe for roasted quinces with olive oil and vanilla, we recommend a mild-flavoured olive oil for its notes of dried fruit and flowers, complemented by vegetal undertones. Choose a Nyons olive oil PDO (variety Tanche), an olive oil from Nice PDO (Cailletier variety), or a single-variety oil from Négrette, Lucques or Grossane,...You can then serve your roasted quinces with a few olive oil madeleines, or try a more exotic version by making grilled pineapple!
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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