Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 4 x 350g quince, down wiped off

  3. 375ml bottle dessert wine

  4. 2 vanilla beans, split, seeds scraped

  5. 4 star anise

  6. 330g (1 1/2 cups) caster sugar

  7. 4 beurre bosc pears, quartered

  8. Baked custard

  9. 110g (1/2 cup) caster sugar, plus extra, to dust

  10. 5 egg yolks

  11. 1 egg

  12. 500ml (2 cups) pouring cream

  13. 250ml (1 cup) milk

  14. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C.

  2. Prick quince all over with a fork, then wrap each separately in foil. Place upright on an oven tray and bake for 1 1/4 hours. Unwrap, cool slightly, then peel skins, remove seeds and cut each into six wedges.

  3. Meanwhile, bring dessert wine, vanilla beans and seeds, star anise, caster sugar and 150ml water to the boil in a saucepan, stirring to dissolve sugar. Pour into a baking dish, add quince wedges, then cover with baking paper and bake for 2 1/2 hours. Add pear quarters and bake for a further 30 minutes or until quince are tender. Cool, then refrigerate.

  4. Preheat oven to 160°C.

  5. For baked custard, whisk sugar, yolks and egg in a bowl until sugar dissolves. Whisk in cream, milk and vanilla. Pour custard mixture into a 6-cup capacity, shallow ovenproof dish, then place dish in a roasting pan. Fill pan with water to reach one-third of the way up side of dish, then bake custard for 20 minutes or until just set. Remove from water bath, cool, then refrigerate.


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