Poached quinces with whipped cream and hazelnuts
Six quinces will leave you with leftovers which are good to eat with my bircher muesli recipe for breakfast. They are a fragrant, unusual fruit and although not the easiest to get hold of, they have a short season and it’s really worth enjoying them.
This recipe originally appeared in House & Garden magazine, photo courtesy of Andrew Montgomery
For the quinces:
6 quinces, peeled and cored
1 vanilla pod
2 bay leaves
1 cinnamon stick
130g caster sugar
200ml Marsala wine
For the topping:
500ml double cream
1tbsp icing sugar
- Cut each quince into 6 wedges and place in a large saucepan. Scrape out the vanilla seeds and add to the quinces with the vanilla pod, bay leaves, cinnamon stick, sugar, Marsala wine and just enough water to cover.
- Bring to the boil, then simmer until the quinces are soft but still holding their shape. This will take 20–30 minutes, depending on the ripeness of the fruit.
- Remove the quinces from the cooking liquid. Strain the liquid into a jug and set aside both fruit and liquid to cool.
- To make the topping, heat the oven to 150°C/fan oven 130°C/mark 2. Roast the nuts on a baking tray for 10 minutes until lightly browned. Cool and roughly chop.
- Pour the cream into a bowl. Sift the icing sugar over it and whip to soft peaks.
- Put the poached quinces into a separate bowl, pour over enough of the liquid to almost cover and then smooth the whipped cream over the top. Scatter with the chopped hazelnuts before serving.