Quince and Orange Cream
| Published: 3rd October 2007 10:52 |
Ingredients
900g quinces peeled cored and chopped
Zest and juice 2 oranges
60ml water
340g caster sugar
425ml double cream
1 tsp orange liqueur (or orange flower water)
Method
1. Put the quinces in a pan with the water, orange zest and juice and sugar.
2. Cover and simmer gently until the fruit is absolutely tender. Stir to prevent sticking.
3. Blend to a puree in a food processor and then allow to cool. Reduce the remaining liquor in the pan to sticky syrup.
4. Whip the cream until it holds its own shape and fold into the quince mixture with the orange liqueur.
5. Serve with a drizzle of the reduced sauce and a scattering of toasted flaked almonds.
This also makes a wonderful trifle, using stewed quinces as a base layer, then a sponge layer, followed by a light jelly such as apple or lemon and topped with the Quince and orange cream.
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