Poached quince with clotted cream and pistachio nibs

Serves 2-3 Desserts and puddings

Poached quince with clotted cream and pistachio nibs

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Ingredients

  • 250g granulated sugar
  • quince (up to 3)
  • 1tsp of grenadine
  • clotted cream
  • lightly crushed pistachio nibs

Method

Put sugar in a large pan with 1.5 litres water and leave to dissolve over a medium heat. Wash and peel up to three quince and cut them into quarters lengthways (no need to core), adding them to the pan as you go. Cover with a circle of baking paper and place a plate on top to keep the quince below the water line. Bring to a gentle simmer, half-cover with a lid and poach for 45 minutes.

Take out the quince from the liquid using a slotted spoon. Cut carefully into the stalk end and gently peel out the core. Take 300ml of the poaching liquid, put in a medium pan with grenadine and reduce by half. Dissolve a few tablespoons of quince jelly into the syrup if you have some.

Serve the quince quarters cold with scoops of clotted cream and some lightly crushed pistachio nibs scattered over.

Recipes and Food Styling: Linda Tubby. Photography and Prop Styling: Angela Dukes
Poached quince with clotted cream and pistachio nibs
Recipes and Food Styling: Linda Tubby. Photography and Prop Styling: Angela Dukes

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