- Preparation time
- 30 mins
- Cooking time
- 240 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Dessert
- Posted by
- Posted on
- June 14, 2016
I designed this gorgeous dessert for my family at The Longest Table and it was also featured in the latest Saturday Advertiser.
It’s something sooo super easy but ridiculously impressive that you can serve at a dinner party or your own Longest Table…
I like to finish it off with a sprig of fresh dill, which definitely raised a few eyebrows when I recently cooked this at a live demo. But trust me, it totally MAKES this dish and you will wonder why you never thought of putting dill in your desserts before.
My only major rule when making this dessert is to go easy on the orange blossom water. Although an integral flavouring in this recipe, it can become entirely overpowering if incorrectly used. And yes, usually I am more liberal and devil-may-care with my measurements - 1 tsp of Vanilla Extract equals 1 tbs of Vanilla Extract… That kinda thing. BUT if you overdo it with this delicate, yet insanely fragrant water, you’ll wind up with a dessert that tastes just like grandma’s soap. When I say one teaspoon, I mean one level teaspoon.
Anyhoo, this is well worth the minor effort (to pre-bake quince) and it will leave your guests belly dancing for more. Enjoy! xxx
2 large Quinces
2 whole Star Anise
4 whole Cloves
1tsp whole Coriander seeds
1 Cinnamon Quill
2 Lemons, juiced and zested
½ cup Caster Sugar
2 cups Water
1 tsp Vanilla Extract
2 cups of Thickened Cream
1 cup of Greek Yoghurt
¼ cupof Icing Sugar
1tsp Orange Blossom Water
120gms shelled Hazelnuts
1tbs Honey
Pinch of Sea Salt flakes
Edible flowers and Dill sprigs to serve ***
- Pre-heat your fan-forced oven to 160°c. Peel the quinces and cut into quarters leaving the cores intact. Place into the base of an ovenproof dish with the star anise, cloves, coriander seeds and cinnamon quill. In a jug, mix together the remaining poaching ingredients. Cover the fruit with a piece of baking paper and triple wrap the dish with foil to stop steam from escaping. Bake the quinces for 4hrs in your pre-heated oven. Once cooked, remove the dish from the oven and leave to cool in their syrup before transferring the entire dish to the fridge to cool completely for at least 3 hours or overnight.
- Meanwhile, roughly chop the hazelnuts and toss through the honey and salt. Place on a lined baking sheet and roast at 160°c until fragrant, golden brown and sticky, about 10 minutes. Set aside to cool completely and then store the honey nuts in an airtight container until ready to use.
- Drain the quinces and keep the syrup for another use (see tip). Remove the cores from the cooled quinces and discard. Take one whole quince and puree until smooth. Carefully slice the other quince into thin slices and then set aside.
- Whip the cream until stiff peaks are formed. Gently fold through the Greek Yoghurt, Icing Sugar and Orange Blossom water. Gently ripple through half the quince puree, but ensure it is not fully incorporated.
- Place half of the rippled yoghurt cream into the base of 6 serving dishes, followed by the remaining quince puree, then repeat again with the remaining cream Finish with the quince slices arranged in a decorative fashion. Crumble over the Honey Hazelnuts, a small edible viola and a sprig of dill, and enjoy!
- *** TIP: The leftover spiced quince syrup will make a gorgeous addition to a Moroccan themed Cocktail for your Longest Table. Add it to some Vodka and Soda with a few slices of in season Blood Oranges and some fresh mint. The syrup will store in the fridge for up to 2 weeks.
- *** I buy edible flowers from my greengrocer, and your local should be able to source them if you request them ahead of time. Dill has a wonderful aniseed flavour that pairs beautifully with spiced desserts. These garnishes are completely optional, but they will put a smile on everyone’s faces. I also like to add edible flowers to mixed drinks and cocktails, it’s so much fun and they are just too pretty!
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