Ingredients Jump to Instructions ↓

  1. For the Quinces

  2. 1 tbsp whiskey For the Quinces

  3. 4 quinces

  4. 250ml sweet wine

  5. 4 heaped tablespoons demerara sugar

  6. knob of butter

  7. honey

  8. For the pastry

  9. 150g Plain Flour

  10. 75g Butter

  11. 25g caster sugar

  12. a little cold water to mix

  13. For the walnut filling

  14. 85g Walnuts roughly chopped

  15. 2 eggs

  16. 40g demerara sugar

  17. 25g melted butter

  18. 40g golden syrup

  19. 1/2 tsp vanilla essence

  20. 1 tbsp whiskey

Instructions Jump to Ingredients ↑

  1. Wash any fuzz off the quinces. Peel, quarter and core them and pop straight into a pan containing the wine and sugar. Bring to simmer and poach gently until tender (how long will depend on how ripe your quinces are - keep testing with the point of a knife)Spoon the quinces into a roasting dish and boil the syrup until very reduced. Add a knob of butter. Stir in and tip syrup over quinces. Add a squirt of honey to taste and roast in oven at 150c until they take on a red hue. Pop aside to cool.

  2. Rub the butter into the flour. Stir in sugar and enough cold water to make a firm dough. Roll out and use to line an 8inch flan tin. Place in fridge to chill for half an hour then spread a layer of the quince on the bottom. You will have more quince than you need. Freeze the rest for another recipe.

  3. Heat oven to 180c. Beat the eggs with the rest of the filling ingredients and pour over the quinces in the flan case.

  4. Bake for 30 to 35 mins. The filling will rise up but shrink on cooling. Eat while still warm or cold. Serve with ice cream.


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