WHB 1 YEAR: QUINCE/APPLES WITH ROSEMARY AND PINE NUT TOPPING WITH QUINCE/APPLE, RUM AND LIME SAUCE


Today I am celebrating the anniversary of the one event I am faithful to even though I skip a week now and then. That Weekend Herb Blogging is already celebrating its one year birthday is one of these things that I don’t really like and that seems to pop up more and more often as I get older. A sign of time going faster and faster as older you get, as if that is needed! It is now that I want time to go slower, not when I was small and wanted to grow up but then time was so slooow, so slow…

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Kalyn has expressed the wish that we blog about our favourite herb this weekend and although I have had some problems with deciding upon which, I decided on sweet rosemary. There are many reasons to why and all of them have to do with our senses in one way or another. One is the visual aspect: the bush is a beautiful one if healthy and when it is flowering it is covered by small sky-blue flowers and I just can’t resist that! Then we have the taste and the smell, I love the smell of fresh rosemary and roasted potatoes with rosemary must be one of my favourite foods, at least when I need comfort food. It is a versatile herb, you can use it for savoury lunch and dinner dishes and for desserts and cakes; there are no limits to what you can use rosemary for, only your imagination is the limit. And to nip this little piece of writing together, we mustn’t forget (sorry, I just couldn’t resist) the age old use of rosemary as a symbol of remembrance and in olden times it was often used as a remedy to improve memory, something that I need now when time rushes past me in the fast lane.

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I want to thank Kalyn for coming up with the brilliant idea of WHB and also for handling the whole thing so well. It is through WHB that I have come to know her and become her friend so I can only ‘bless’ the day I decided to join in! But I haven’t only got to know her, every week I have been discovering new blogs and bloggers not to mention all the recipes! Kalyn has been posting a roundup of all the WHB roundups of this past year, go and take a look, I have been enjoying it a lot!

Today I want to celebrate WHB and Kalyn (I hope it is possible to convert it to make it South Beach Diet friendly!) with an autumn dish especially composed for this event:

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QUINCE/APPLES WITH ROSEMARY AND PINE NUT TOPPING WITH QUINCE/APPLE, RUM AND LIME SAUCE
4 servings

3 small quinces or 3 large cooking or baking apples
1 tblsp chopped rosemary
4-5 tblsp pine nuts
3 + 2-3 tblsp acacia honey
2-4 tblsp rum
The juice of 1 lime
200-400 ml / 0.85-1.7 cups water (it depends on how long it takes to cook the sauce)

– Chop the rosemary and the pine nuts finely. Mix them with the honey and leave it to rest while you prepare the rest.
– Peel 1 quince/apple and chop it finely. Put it in a bowl and add the lime juice, rum and 2-3 tblsp of honey (it depends on how sweet the quince/apple is). Leave it for a while.
– Peel the quinces/apples. Divide them in two lengthwise and spoon out the core so that you are left with holes in the middle.
– Heat up the chopped quince/apple mix together with the smaller amount of water. Put the quince/apple halves in the pan and continue to simmer.
– Turn the quince/apple halves over now and then and cook until they are tender. Add more water if needed. Take out the quinces/apples and put them aside.
– If the quince/apple sauce is too watery, let it simmer until it becomes nice and syrupy.
– Fill the holes of the quince/apple halves with the rosemary and pine nut mix, let it cover as much as possible.
– Pour the sauce in an oven-proof tin or pan that is just big enough to contain the quince/apple halves that you put on top of the sauce.
– Pass the pan with the quince/apple halves under the grill for a couple of minutes or until the surface is nicely golden.
– Serve.

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