For the Foodies.


Roasted quinces with Fynbos vinegar and sherry


4 quinces
¼ cup superfine, or castor, sugar
2 tbsp butter
3 tbsp rozendal fynbos vinegar
¼ cup semi-sweet sherry


preheat the oven to 180°C (350°F).

peel the quinces and quarter them vertically. cut around and remove the core. be careful as it tends to be very hard.

place all the quince quarters on a roasting tray, core-side up and sprinkle with the sugar. divide the butter into little nuggets and place one nugget on each piece of quince. roast for about one-and-a-quarter hours or until deep orange, turning once. add the sherry and vinegar to the hot pan. toss to combine and return to the oven for another ten minutes.

divide into serving dishes and spoon over the golden pan juices. serve drenched in fresh cream.