Recipe: Quince & Orange Cream
| Published: 6th October 2008 22:48 |
A wonderfully fragrant desert from an 18th-century recipe. Serve with crisp sweet biscuits as an indulgent dessert.
Ingredients:
- 900g quinces peeled, cored and chopped
- Zest and juice of 2 oranges
- 60ml water
- 340g caster sugar
- 425ml double cream
- 1 tsp orange liqueur (or orange flower water)
Method:
- Put the quinces in a pan with the water, orange zest and juice and sugar.
- Cover and simmer gently until the fruit is absolutely tender. Stir to prevent sticking.
- Blend to a puree in a food processor and then allow to cool. Reduce the remaining liquor in the pan to sticky syrup.
- Whip the cream until it holds its own shape and fold into the quince mixture with the orange liqueur.
- Serve with a drizzle of the reduced sauce and a scattering of toasted flaked almonds.
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