Autumn Recipes Breakfast Fruit Puddings

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.

6 portions

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:
150g hazelnuts
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.


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