- 2 large quince, peeled and sliced
The two different shapes - apple and pear in which quinces grow are an obvious clue to the…
- 100g sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 vanilla bean, seeds scraped out
- 1 orange, zested
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- ½ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 300ml madeira
- 350ml double cream
- 150ml Greek yogurt
- handful of toasted hazelnuts
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.
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.