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Roast quince fool with madeira

Three dessert glasses serving roast quince fool with madeira

Roast quince fool with madeira

Name: Roast quince fool with madeira
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 large quince peeled and sliced; 100g sugar; 1 vanilla bean seeds scraped out; 1 orange zested; ½ lemon juiced; 300ml madeira; 350ml double cream; 150ml Greek yogurt; handful of toasted hazelnuts

Rosie Birkett

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.3 out of 5.6 ratingsRate

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Layer up quince laced with madeira wine and creamy Greek yogurt for a great autumnal dessert. Top the fool with toasted hazelnuts for added crunch

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

2 large quince

peeled and sliced
100g sugar
1 vanilla bean

seeds scraped out
1 orange

zested
½ lemon

juiced
300ml madeira
350ml double cream
150ml Greek yogurt
handful of toasted hazelnuts

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Nutrition: Per serving

kcal766
fat56g
saturates32g
carbs40g
sugars33g
fibre2g
protein5g
salt0.4g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Arrange the quince in a greased roasting tin or casserole and scatter over the sugar and vanilla seeds, throwing the pod in too. Add the orange zest and lemon juice, and pour over the madeira and 100ml water. Cover with foil and roast for 25-30 mins until the quince are pink and very tender.
step 2

Leave to cool, then blitz half the quince into a purée and finely chop the other half. Reduce the roasting juice in the pan to a syrup. Stir the purée and finely chopped quince together. Whip the cream to soft peaks and fold through the Greek yogurt and a little of the syrup. Layer in glasses with the quince mix and syrup. Chop a few hazelnuts to sprinkle on top and serve.

Recipe from Good Food magazine, October 2017

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A star rating of 4.3 out of 5.6 ratings

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