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Recipes
Roast Quince And Custard
ROAST QUINCE AND CUSTARD
180 mins
3 people
A little more challenging
This recipe is part of Mark Best's Winter Warmer set menu
Ingredients
Custard
250ml full-cream milk
250ml pouring cream (35%)
2 vanilla beans, split and seeds scraped
120g caster sugar
6 egg yolks
Quince
3 Quince
120g raw sugar
3 tbsp honey
120g salted butter
Juice and zest of 1 lemon
Juice and zest of 1 orange
2 star anise
3 cloves
1 cinnamon stick
2 fresh bay leaves
Procedure
Custard
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
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 hrs
Remember to baste with the cooking juices from time to time
TO SERVE
Serve warm with the juices spooned over & custard on the side
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