Quince. Often overlooked, under utilised and occasionally left out in the cold. Sarah Knights, one of our young chefs provided us with this recipe a while ago, and we think it’s a cracker for Autumn. Well executed with a wonderful marriage of flavours.
Ingredients: Poached Quince
500g caster sugar
2 cinnamon sticks
4 star anise
1 vanilla pod, split and scraped
In a small sauce pan add sugar, water, star anise, cinnamon and vanilla then bring to the boil, lower heat to a simmer. Peel quinces and then quarter. Place peeled and quartered quinces along with the peel into spiced sugar syrup and cook over a medium to low heat until quinces are cooked through but not too soft. When quinces are tender remove from pan and leave aside to cool. Once cool enough to handle, remove seeds from each quarter. Now reduce the spiced sugar syrup over medium to high heat and reduce until mixture has become thick and deep red in colour. It is important to leave the quince peel in the syrup as this is where the colour will come from. When syrup is thick remove from heat and leave aside keeping it warm for later use.
Ingredients: Orange Posset
150g caster sugar
Add cream and sugar together in a saucepan and bring to a boil, reduce heat to a simmer and reduce mixture by 1/3. Zest and juice oranges, place in another saucepan and reduce by half. Add juice and zest mixture to cream and sugar mixture. Bring to a boil and simmer for 3 minutes. Strain mixture into container and place in fridge to set.
Ingredients: Tart Case
500g plain flour
300g icing sugar
260g unsalted butter
Splash cold water
Sift flour into large mixing bowl, add in icing sugar and mix well.Dice butter and then rub into flour and icing sugar mixture until all butter is incorporated and mixture resembles fine bread crumbs. Add in a splash of cold water and knead mixture together lightly until it comes together and forms a nice dough, be careful not to over work. When mixture has come together in a ball, wrap in cling film and rest in fridge for 30 minutes. Once mixture has rested roll out thinly and line four individual tart cases. Rest the tarts in the fridge for 30 minutes. Once tarts have been rested blind bake* in oven at 150°C for approx 12-15 minutes or until tart cases are a light golden colour and cooked through. Leave aside to cool ready for use.
*blind baking is the process of lining the tart case with baking paper and then filling with either rice or cannellini beans.
Ingredients: Hazelnut Frangipane
125g hazelnut meal
125g whole eggs
125g caster sugar
125 unsalted butter
10g plain flour
Place all ingredients into a food processor and process until mixture forms a thick paste.
Fill each tart case with frangipane paste then place pieces of the poached quince on top, pushing down slightly. Bake in oven at 150°C for approximately 15-20 minutes or until frangipane is cooked through and coloured slightly on top.
Place tarts onto four plates, drizzle with spiced quince syrup. Place spoonful’s of orange posset onto each plate and serve.