Roast Quince and Custard

 

Serves: 3

Cooking time: 180 minutes

 

Method

Custard

Preheat oven to 180°C.

Add the milk, split vanilla beans, seeds and half the sugar into a saucepan over a medium heat

Place the egg yolks into a large bowl and whisk in the remaining sugar until pale and a light mousse forms.

When the milk starts to rise in the pan, whisk it into the eggs in a thin stream to avoid curdling

Whisk well and then return the mixture to the pan.

Cook over a low heat, stirring with a wooden spoon until it thickens (on 80°C).

Pour the custard through a sieve into a clean bowl and set over an ice bath.

Whisk slowly from time to time to cool and prevent the mixture from splitting Quince.

Baking

Preheat the oven to 170°C.

Wash the quince well to remove the brown fluff.

Cut the quince into quarters.

Place in a ceramic baking dish .

Add the sugar, honey, citrus juice and zest .

Add the star anise, cloves, cinnamon stick and bay leaves.

Cut the butter into slices and place a slice of butter on each piece of quince.

Cover the quinces with a sheet of baking paper.

Bake until the quince are soft, this will be roughly around two hours.

Remember to baste with the cooking juices from time to time.

Serve warm with the juices spooned over & custard on the side

Recipe presented by Mark Best for AEG.