Serve with the spiced pork belly stuffed with prunes, and the onion and walnut compote (see recipes)
Ingredients
- 500g quince
- 1 small Bramley apple
- 125g caster sugar
- Juice of 1 orange
- Juice of 1 small lemon
Method
- 1. Peel the quince and apple, cut into quarters, core and finely slice.
- 2. Put the sugar and juices in a medium saucepan over a low heat. Stir to dissolve the sugar, increase the heat and bring to the boil. Add the fruit, cover with greaseproof paper or a lid and simmer for 15-20 minutes, or until very soft. Set aside to cool.
- 3. Pour everything into a liquidiser and purée until smooth. If the purée seems a little thick, add a splash of water. Set aside in a pan, then re-heat gently when ready to serve.
Nutritional info
Per serving: 135kcals, trace fat (no saturated), 10.2g protein, 35.7g carbs, 32.4g sugar, trace salt