I smile inside when I write about quinces. They are an important part of my first memories of coming to live in South Australia nearly 45 years ago. Every cottage in the Barossa no matter how derelict had a quince tree and it was my Barossa friend Hazel Mader who first taught me how to transform something that is inedible raw into a precious jewel.
Ingredients
- 2 Smyrna quinces
- ½ lemon
- 2 tablespoons raw honey
Blancmange
- 140 g blanched almonds
- 1 cup (250 ml) full-cream milk
- 1 cup (250 ml) buttermilk
- 2 x 2 g gold-strength gelatine leaves
Fennel Almonds
- 50 g blanched almonds
- 1 teaspoon fennel seeds
- 2 tablespoons raw honey
How to Make It
- To make the blancmange, preheat the oven to 180°C (fan-forced). Place the almonds on a baking tray and cook for 8–10 minutes or until golden. Cool, then place in a container with the milk and buttermilk and stand at room temperature for 4 hours.
- Blend the almond mixture in a high-powered blender until smooth. Strain through a fine sieve and discard the solids. Heat ½ cup (125 ml) of the almond milk in a saucepan over low heat until hot. Soak the gelatine leaves in cold water for about 3 minutes or until soft. Squeeze out the excess water, then add to the hot milk and stir until dissolved. Add the remaining almond milk and stir to combine. Strain once more through a fine sieve, then pour into a serving dish and refrigerate for 3 hours or until set.
- Wash, peel and core the quinces, reserving the skins and core. Squeeze the lemon into a large bowl of cold water. Cut the quinces into quarters or eighths, depending on the size, placing them into the acidulated water as you go to prevent discolouration.
- Place the reserved skins and cores in an ovenproof medium saucepan with the honey and just enough water to cover and simmer over low heat for 40 minutes or until it takes on a rosy glow.
- Preheat the oven to 120°C (fan-forced).
- Add the quince wedges to the skins and cores, cover closely with a piece of baking paper (cartouche), then transfer to the oven and bake for 2 hours or until tender and coloured. Remove and set aside.
- To make the fennel almonds, increase the oven temperature to 180°C (fan-forced). Place the almonds on a baking tray and toast for 8–10 minutes or until golden.
- Place the fennel seeds in a small dry saucepan and shake over high heat for 1–2 minutes or until fragrant. Add the honey and almonds and stir for 3 minutes or until the honey starts to caramelise. Pour onto a baking tray lined with baking paper and stand until cool. Store in an airtight container until needed.
- To serve, spoon the quince and a little syrup over the blancmange and scatter with the fennel almonds.
