This Quince Meringue Pie is a kind of mish-mash of a Free-Form Apple Tart and Mini Lemon Meringue Pies using slow-roasted quinces.
By Christina Soong-Kroeger
Ever since I started cooking with quinces a few weeks ago I’ve been dreaming up ways to enjoy this magnificent fruit.
Yes, roasting the quinces takes some hours. I’m not going to lie; this is not a dessert that can be made on the spur of the moment. But good things come to those who wait so think of this pie as the culinary equivalent of your perfect partner – chances are, it won’t be the first person you fall for.
Speaking of love, don’t you just love that fat wedge of meringue? I’m trying to reduce the amount of sugar I eat so I used way less sugar than usual and I didn’t miss it at all. This pie is perfect just as it is.
So tell me dear reader, what dessert are you willing to wait for?
Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.