Poached Quince & Amaretto Sabayon


Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: British
Category: Desserts
Poached Quince & Amaretto Sabayon - Recipe Image

Fragrant, custardy and a little bit boozy. This is a sophisticated grown-up dessert for those who know.

TOP TIP

  1. Quince poached like this can be stored in their poaching syrup in the fridge for several days. They’re lovely for breakfast with yogurt.
  2. Raw peeled quince are also delicious grated into apple crumble fillings.
  3. Buy a quince tree!

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

  1. 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.
  2. Mix the water, caster sugar, cinnamon, star anise and vanilla in a pan and bring to a simmer.
  3. Drop the quince into the syrup and cover with a circle of baking parchment (a cartouche) to keep them submerged.
  4. 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.
  5. Lift the quince from the syrup and allow to cool slightly.
  6. 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.
  7. Remove from the heat and continue whisking by hand for 2 minutes until thickened.
  8. Add the bitters to the sabayon and gently fold in.
  9. Spoon the sabayon over the quince and sprinkle with crushed Amaretti biscuits to serve.

Instructional Video by Tim

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