Ingredients Jump to Instructions ↓

  1. 8 quince, unpeeled

  2. 750 gm caster sugar

  3. 3 cinnamon quills, coarsely broken

  4. 3 each star anise and cloves

  5. 2 vanilla beans, split, seeds scraped

  6. 2 white peppercorns

  7. To serve: coarsely chopped pistachios

  8. 200 ml double cream

  9. tsp saffron threads

  10. 4 egg yolks

  11. 40 gm caster sugar

  12. 1 1/4 tsp cornflour

  13. Pinch of finely grated nutmeg, or to taste

Instructions Jump to Ingredients ↑

  1. Serves 8 Prep time 25 mins, cook 12 hrs 30 mins "Dark quinces, green pistachios, yellow custard – spectacular. It's like you're in Provence." You'll need to begin this recipe a day ahead.

  2. Peel and halve quince, remove cores (reserve skin and cores) and place in acidulated water until required.

  3. Combine reserved peel and cores with sugar, spices and 2 litres water in a large saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil, cook until ruby-coloured and infused (25-30 minutes), then strain (reserve syrup and solids separately).

  4. Preheat oven to 80C or lowest setting. Place quince in a deep roasting pan large enough to fit snugly in a single layer, then cover closely with a layer of muslin or baking paper. Pour over syrup, spread reserved skins and cores over the top, cover with a double layer of foil and roast until tender and rosy in colour (10-12 hours). Remove and discard foil, skin, cores and muslin.

  5. For saffron custard, bring cream and saffron to the simmer in a small saucepan over medium-high heat. Meanwhile, whisk yolks, sugar and cornflour in a bowl to combine. Add cream mixture, whisk to combine, then return to pan and stir continuously over low heat until mixture thickly coats the back of a wooden spoon (2-3 minutes). Strain into a bowl over ice, add nutmeg to taste and whisk occasionally until chilled. Serve with slow-baked quince and a little syrup, scattered with pistachios.


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