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Poached quince with clotted cream and pistachio nibs
Serves 2-3 Desserts and puddings
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.
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