Fragrant, custardy and a little bit boozy. This is a sophisticated grown-up dessert for those who know.
Recipe
Ingredients
Poached Quince
1000g Water
300g Caster Sugar
2 Quince
1 Cinnamon Stick
2–3 Star Anise
1 Tablespoon Vanilla Extract
Amaretto Sabayon
40g Brown Sugar
4 Egg Yolks
3 Tablespoons Amaretto
2 Dashes Angostura Bitters
To Decorate
Amaretti Biscuits
Method
Peel, halve and carefully core the quince. Cut out the woody parts first, then scrape out the remaining core with a teaspoon until only soft flesh remains.
Mix the water, caster sugar, cinnamon, star anise and vanilla in a pan and bring to a simmer.
Drop the quince into the syrup and cover with a circle of baking parchment (a cartouche) to keep them submerged.
Poach for approximately 10 minutes, checking regularly. Cooking time will vary depending on the size and ripeness of the quince — they’re done when a teaspoon slides easily into the flesh.
Lift the quince from the syrup and allow to cool slightly.
Place the brown sugar, egg yolks and Amaretto in a bowl set over a pan of simmering water. Whisk until pale and voluminous — the whisk should leave a trail.
Remove from the heat and continue whisking by hand for 2 minutes until thickened.
Add the bitters to the sabayon and gently fold in.
Spoon the sabayon over the quince and sprinkle with crushed Amaretti biscuits to serve.
Too busy to make it? Order from us.
Handmade in small batches and delivered fresh to your door.
