COOK'S CLASS

QUINCES WITH GINGER CUSTARD

Quince, a member of the rose family, is an intriguing and quite underrated fruit with a warm yellow, almost downy skin. 

Apart from quince jelly, quince paste, quince marmalade and quince and apple tart, the fruit is not as widely used as it could be.

Sweet-sour quinces come into their own after baking or slow simmer when they turn an exquisite ruby red. When the slices are chilled they add a piquancy to fresh fruit salads and are very refreshing served with thick yoghurt and honey at breakfast.

As a dessert they are equally  delectable poached in vanilla- scented fruit syrup with a scattering of softened blackcurrants. A creamy ginger sauce adds a delicate finish.

INGREDIENTS:

You will need: chopping board, citrus squeezer, bowl, cook’s knife, shallow oven dish, aluminium foil, balloon whisk, double boiler (or bowl and snug-fitting saucepan), wooden spoon

STAGE 1:
As you peel and quarter the quinces place them immediately in cold water with a good squeeze of lemon. They will start turning brown but this will disappear while cooking.

Reserve the pips as they enhance the colour of the quinces, while cooking.

Quinces require long, slow cooking and baking them gently is an effortless way of bringing out the flavour and enhancing their colour.

 

 

STAGE 2:
Split the vanilla beans, scrape out the seeds and add to the juice. Then place the pods on top of the fruit. (When baked rinse vanilla beans, dry thoroughly and make vanilla- scented sugar by adding them to a jar of caster sugar.)

When preparing lemon peel (first wash the lemon) use a sharp knife to cut a broad strip off the lemon and slice off every bit of white pith. You will need 4-6 pieces to scatter in between the fruit.

STAGE 3:
Preheat oven to 160ºC. Place quinces in a shallow oven dish. Add pips, fruit juice, sugar, vanilla and blackcurrants. Dot with butter, cover with foil and bake 2 hours or until soft. (You may need to add a little extra liquid from time to time.)  

 

STAGE 4:
The easiest way to peel a knob of ginger is with a potato peeler. Grate the flesh on a fine grater.

Ginger custard: Whisk together egg yolks, sugar and cornflour until pale. Gradually whisk in milk. Place in a double boiler and cook over simmering water, stirring often until the custard thickens and coats a wooden spoon. Add ginger. Cool, add cream then cover and chill. The custard will take some time to thicken. Be patient, stir often and take care not to let it boil. Served cooled quinces and blackcurrants with chilled custard.