food, Recipes

Maple-glazed quince and Gorgonzola terrine

Sean Calitz


6–7 quinces 250ml sweet dessert wine 175ml maple syrup pinch of salt 250g Gorgonzola cheese, broken into pieces


Preheat oven to 190°C. Peel quinces and cut each into six wedges. Cut out seeds and core, and place in a deep roasting dish. Dress with dessert wine, cover with aluminium foil and bake, covered, for 40 minutes until soft. Remove foil and spoon over syrup and salt. Bake for a further 10 to 12 minutes uncovered. Remove from oven and allow to cool completely. Line a terrine tin with cling wrap and place a layer of the cooled quince on the base. Top with the Gorgonzola pieces and another layer of the quince. Press down lightly and refrigerate for one hour before cutting into slices. Serve with bread wafers and sweet wine. SERVES 6–8