Kitchen Garden Forum

I tried this last week and it is fabulous. Anyone who has any quinces left please try it. It's from a Jane Grigson cookbook but the amounts are quite fluid.

1ib quinces
Sugar
3 egg yolks
1/2 pint cream
2oz melted butter

Chop and cook the quince in a small amount of water. Cook until soft.
Push through a sieve to remove skin and seeds etc.
Add sugar to taste. Make it on the sweet side as the other ingredients will dilute it a bit.
Add three egg yolks and mix well.
Add the cream and mix well.
Add the melted butter and mix well.

I grated a little nutmeg on top.

Pour into a baking dish and bake at gas mark 5 until set.

Serve warm or cold. It's delicious either way but I think I prefer warm.

Now I'm just going to puree my last few quinces and freeze it so that I can try this again later in the year. It's so good!

Jennifer
Ser

Thanks for that Jennifer, I was just looking at the bucket of quinces and wondering what to do with them apart from membrillo.

Baked quince cream is now on the menu.

Another thought Jennifer, do you add sugar to the puree before freezing?

I didn't as the container I had would only just take the puree. Would it keep better with it do you think?
Jennifer

Hi Jennifer, I've just bagged up the quince puree in 1 lb bags. I didn't put sugar in as it gives you more choice of what to do with the puree when you use it. We'll just have to see what it's like when it is defrosted.

By the way, the quince cream bake is lovely. I found it didn't set very well until it was nearly cold, but it tastes delicious. I made some meringues with the egg whites to go with it.

Yes, I did that too. The quince cream is delicious with a few freah autumn raspberries too. I will definiteley make this again next year. I did it on bonfire night and everybody who tried it loved it. Most of them didn't even know what a quince was!
Jennifer