Autumn Recipes Fruit Puddings Breakfast

Poached quinces with whipped cream and hazelnuts

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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.

6 portions

This recipe originally appeared in House & Garden magazine, photo courtesy of Andrew Montgomery

Ingredients

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:
150g hazelnuts
500ml double cream
1tbsp icing sugar

Instructions

  • 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.

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