April 06, 2011

Roasted quince with wheat berry

I have never embraced the incredibly versatile quince as much as I have this autumn. This gorgeous fruit has proven to be a favourite for both sweet and savoury dishes and it is a perfect companion to cheeses, grains and spices.

This simple recipe pairs balsamic roasted quince with wheat berry to make a wholesome vegetarian meal. You could add goat cheese or feta in it as well - it would go so well with all the ingredients. I've used wheat berries as a base for this dish, but brown rice or pearl barley would go just as well. 

Roasted quince with wheat berry
(Serves 2)

1 large quince, cut into wedges
1 tbsp caramelised balsamic vinegar
1 tbsp olive oil

1 cup wheat berry
pinch of salt
1 tbsp lemon juice
a couple of sprigs of fresh lemon thyme
2 tbsp pine nuts, toasted

1. Preheat your oven to 180C. 

2. Place the quince wedges in an oven proof dish and drizzle with balsamic and olive oil. 

3. Mix to coat and bake for about 40 minutes or until just tender, spoon the dressing over the quince slices every now and then and turn them to roast evenly. 

4. In the meanwhile, place the wheat berry in a saucepan and cover with water. Bring to boil and simmer for about 20-30 minutes or until tender. Add water if necessary. Drain and leave to cool.

5. To assemble, season the wheat berry with a pinch of salt and drizzle of lemon juice. Place the roasted quince slices on top and spoon the remaining sauce over. Top with toasted pine nuts and fresh lemon thyme.