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Christmas in July: Honey & Verjuice Baked Quince

Celebrate Christmas in July with this delicious menu from Chez Gourmet - you can come and collect, have us drop your meals off in the comfort of your home, or enjoy with your guests in our cosy private dining room with a roaring fireplace!

Only R290 per person incl. vat

Baked Camembert
Phyllo, mixed leaves, home -made kumquat preserve
toasted seeds

Turkey- Stuffed Quince with Port & Cranberry Jus
Roast quince, spiced turkey duxelle, bacon,
fresh herbs, pomegranate rubies, coriander
With buttery parsnip and potato puree, fine green beans.

Choc l’ Orange Tart
Mascarpone cream
Cape Brandy Pudding 
Vanilla Chantilly cream & brandy butter

Mini Mince Pies
Coffee and Tea

Please contact Chloe for further enquiries or to place your order 021 671 2080 or 
This email address is being protected from spambots. You need JavaScript enabled to view it.  . Ts and Cs apply. (Use of their venue requires a min 6 pax booking, BYO).
Special valid from 7 July - 30 July.

And since we're in the festive mood we thought we'd share our famous Honey & Verjuice Baked Quinces. This dessert is always a crowd pleaser this time of year. Enjoy this sweet pink poached quince warm with ice cream or creme fraiche. Delicious! P.s. See our Christmas in July menu, where we'll be serving quince in a savoury form.

Honey & Verjuice Baked Quince

Serves 4

4 even sized quince
2 cinnamon stick
1 star anise
125ml blush Verjuice
100g honey
Juice and zest of 1 lemon

Preheat the oven to 180 C.
Peel and halve the quince and submerge in acidulated water to prevent them from going brown.
Using a melon baller, scoop out the seeds from the centre of each quince.
Warm your honey slightly and drizzle over the quinces. 
Mix together your Verjuice, spices and lemon juice.
Pour over the quinces and ensure that they are submerged in the poaching liquid.
Cover with and bake at 160⁰C for +- 45 minutes or until the quinces are soft and pink in colour.
Serve warm with cream or ice cream.

Some Quince foodie facts:

Quince is part of the apple and pear family, Rosaceae.

Most varieties of quince are too hard and astringent to eat raw. Being high in pectin, quince are mainly used to make jam, jelly and quince pudding. They also work well roasted, baked or stewed. The Pectin level diminishes as they ripen. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour. 

The tannin concentration in a quince, which varies depending on where it's grown, determines its colour when cooked. Heat causes tannins to release a red pigment called anthocyanin. Quinces that are rich in tannins become dark rose; those with fewer tannins may remain creamy white or turn light pink. Cooking in aluminium or copper, which reacts to tannic acid, tends to produce darker results.

Slow cooked quince form as a basis for a Spanish membrillo (“Quince cheese” – a sweet thick set jelly made from quince pulp) which is enjoyed for breakfast or a snack spread onto toast and served with manchego cheese.

Among the ancient Greeks, it is said that the quince was a ritual offering at weddings, for it had come from the Levant with Aphrodite and remained sacred to her. Plutarch reported that a Greek bride would nibble a quince to perfume her kiss before entering the bridal chamber, "in order that the first greeting may not be disagreeable nor unpleasant" (Roman Questions 3.65).


Info sourced from Wikipedia and Fine Cooking Oct/November 2011.

Mince pie image sourced from 






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