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A recipe from Scott Want from Bistro Ceello


  • 1 litre water
  • 4 cups caster sugar
  • 1 cinnamon stick
  • 1 star anise
  • 6 quince, peeled and quartered
  • 1 vanilla bean split & seeds scraped out
  • Whipped cream, to serve

Hazelnut frangipane

  • 250g butter, chopped
  • 250g sugar
  • 4 eggs
  • 60g plain flour
  • 250g hazelnut meal

Combine water, sugar, cinnamon stick, vanilla bean and seeds and star anise in a saucepan and bring to a simmer for 5 minutes. Cut out the core from quince quarters and slice each lengthways into 3 pieces. Place quince in a heavy based pan and pour in enough poaching liquor to cover.

Poach over very low heat about 45-60 minutes until quince turn a deep red colour and are tender when tested with a skewer.

For hazelnut frangipane, line a 25-30cm cake or flan tin with baking paper. Cream butter and sugar until very light and fluffy, add eggs one at a time, mixing well after adding each egg. Fold in flour and hazelnut meal. Transfer mixture to prepared tin and bake at 160C for 35-45 minutes until golden and a skewer comes out clean. Cool in tin 10 minutes, before turning out.

Cool quince slightly and serve with a slice of hazelnut frangipane and a generous dollop of cream.

Serves 12