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
- 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.