In my last post I wrote about Quinces and shared the recipe for Quince Cheese. Of course I couldn’t write about Quinces without writing a Porridge recipe, so here it is!
In this recipe I combine the seasonal fruits of apples with quinces, in a recipe that allows you to use up ‘windfall’ apples, bruised and bashed fruits not suitable for storing.
Quince, Apple, Honey Porridge
2 large windfall apples
2 tablespoons of water
1/4 teaspoon cinnamon
1 large cooked quince
1 1/2 cups of jumbo oats
3 cups of full cream milk
1 generous tablespoons of British honey
Cooking & Preparation time: 20 mins
Wash, chop and if necessary peel, the windfall apples.
Place the apple into a deep saucepan with the water and cinnamon.
Place the saucepan over a moderate heat and cook the apple pieces until they become a purèe.
Then add the pre-cooked quince, stir and simmer for 2 mins.
Remove the saucepan from the heat and set aside while you cook the Porridge.
Into a separate saucepan add the oats, water and milk and stir thoroughly.
Place the saucepan over a high heat and stirring constantly cook for 3 mins.
Reduce the heat to a simmer and stir in the honey.
Cook the oats for a further 2-3 mins or until you have a nice thick Porridge consistency.
Pour the Porridge into two bowls and swirl in the quince and apple purèe.
Serve hot and enjoy the aroma of autumn.