In Morocco, quince is a common ingredient in tagines and slow-cooked dishes. Here, hearty vegetables play off the tangy-sweet flavour of quince.
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. turmeric
- 1 tsp. ground ginger
- 1 pinch cayenne pepper
- 1 28-oz. can whole tomatoes (10 – 12 whole tomatoes)
- 3 cloves garlic, peeled and sliced
- 5 tsp. sugar, divided
- ½ head cauliflower, pulled apart into large florets (4 cups)
- 3 small zucchini, halved lengthwise and cut into 2-inch lengths (3 cups)
- 2 small fennel heads, cut into eighths lengthwise (2 cups)
- 1 medium red onion, quartered and thinly sliced (1 cup)
- 2 Tbs. olive oil
- 1 tsp. ground cinnamon
- 2 small unpeeled quince, cored and cut into eighths
- ¼ cup chopped cilantro, for garnish
- Preheat oven to 230°C (450°F).
- Combine cumin, coriander, turmeric, ginger, and cayenne pepper in small bowl. Set aside.
- Drain tomatoes, slice in half, and set aside; transfer juice to small saucepan.
- Stir garlic, 2 tsp. sugar, 1 tbs. cumin mixture, and 3 cups water into tomato juice; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes.
- Toss together cauliflower, zucchini, fennel, onion, oil, tomato halves, and remaining 1 tbs. cumin mixture in roasting pan.
- Season with salt and pepper, if desired. Move vegetables to centre of pan. (They need not be in a single layer.)
- Combine 2 tsp. sugar and cinnamon on plate.
- Coat cut sides of quince pieces with cinnamon sugar.
- Arrange quince skin-side down around sides of roasting pan.
- Sprinkle remaining cinnamon sugar and remaining 1 tsp. sugar over quince.
- Roast vegetables in pan 20 minutes. Pour tomato juice mixture over vegetables, and cover with foil.
- Reduce oven heat to 175°C (350°F), and bake 1 hour, or until quince and vegetables are tender.
- Let stand 10 minutes.
- Sprinkle with cilantro.