Old Fashioned Baked Quince with Rock Front Honey - No Sugar and Easy!
This is an elegant, but simple dish which fills your home with rich aromas for the fall and winter. Dress it up or down - you can't make a mistake! Quince has an amazingly rich and exotic perfume. They cannot be eaten raw and respond best to slow cooking. Quince are high in fiber and poly-phynolic antioxidants, Rock Front Ranch honey is a perfect healthy complement to bring out the fragrance and aroma in this delicious old fashioned delight!
To cook the quince, you can put them in the crock pot, simmer them on the stove, or back them in the oven. This recipe is so forgiving and the end product is completely fulfilling. Just cook until the quince are soft. They tend to take on a lovely pink blush when they are completely done.
4 - 5 quinces
1 large cinnamon stick - or 1/2 t powdered cinnamon
1 or 2 cubes of fresh or frozen ginger (dried ginger works too)
Add a few whole cloves in a sachet bag or 1/4 t dried powdered cloves
1/4 t nutmeg
2 bay leaves
Zest and juice of 1 small lemon
1/2 C Rock Front Ranch Pure SAGE Honey
OPTIONAL - a splash of Brandy or Cognac
If your quinces are not organic, wash them. Rub off the fine fur on the outside. Do not peel. (See! I told you quince were easy!) Cut into quarters, removing the seeds and inner hard core
For the oven:
Preheat oven to 350 and arrange quince quarters skin side down in an ovenproof dish so that they are tightly packed together. Add the spices, bay leaves, lemon zest and juice, drizzle with honey and add cognac if desired.
Add enough hot water to come 1/3 way up to the fruit. Cover with foil and bake for about 2 hours. (Check after 90 minutes). Taste test: you may need to add more honey or spices. When cooked the quinces should be soft, but hold their shape.
For the stove top:
Add all ingredients - add 1 cup of warm water to the stove pot and stir your stove pot a few times then simmer until pink.
For the crock pot:
Add 1/2 cup warm water to the crock and if you have a chance, stir once. Cook until pink!
Dress them up at the end by sprinkling with your favorite chopped nuts (walnuts work well), serve topped with a bit of ice cream or a wedge of salty cheese... or eat as is! My family puts any leftovers in their morning oatmeal or on top of pancakes for a morning treat.
Enjoy and let us know how you did it better!
Rock Front Ranch Honey and Plain Greek Yogurt
Get all the beneficial nutritive value from your RAW Rock Front Ranch honey mixed with plain Greek yogurt.
1/2 C Plain Greek Yogurt
2T Rock Front Ranch honey
Mix well - ENJOY! Add frozen organic blueberries for fun and more antioxidant boost!
Ayurvedic Honey & Turmeric Tea
1/3 cup Rock Front Ranch Pure Raw Honey
2 1/2 teaspoons dried turmeric
fresh squeezed lemon juice
fresh ground black pepper
Work the turmeric into the honey until it forms a paste. You can keep this on hand, in a jar, for whenever you'd like a cup of tea.To make a cup of tea, a very full teaspoon of the paste in the bottom of a mug. Pour hot (not boiling water) into the mug, and stir well to dissolve the paste. Include a healthy squeeze of juice from the lemon, and a good amount of black pepper. Keep your tea stirred as you drink so the turmeric and pepper don't settle to the bottom. Add more water if needed.
Roast Beef topped with honey rosemary glaze
2 tablespoons coarsely ground black pepper
1 tablespoon coarse sea salt
1 (4 pound) beef top round roast
6 tablespoons Rock Front Ranch honey
3 tablespoons balsamic vinegar
1 tablespoon canola oil
1 tablespoon fresh crushed garlic
1 tablespoons fresh snipped rosemary
Preheat oven to 400°F. Rub beef all over with pepper and salt and place on a rack in a roasting pan. Roast beef, undisturbed, for an hour.
Meanwhile, whisk together honey, vinegar, oil and rosemary in a medium bowl. After 45 minutes of roasting, brush beef all over with honey mixture. Continue to cook 10 minutes then reduce oven temperature to 350°F. Roast 10 to 30 minutes more, until roast has reached desired degree of doneness, brushing it every 15 minutes with glaze. Note that the meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees. Let meat rest 15 minutes before slicing thinly.
Serve with pan juices drizzled over the top.