Quince Frangipane

Quince is a kind of yellow pear that has a complex flavour. It works well in savoury dishes, most commonly used to make membrillo or quince paste a Spanish favourite served with manchego cheese. When roasted it turns into the sweetest flavour that has a subtle taste of wine.

This is the yummiest dessert EVER. Even better for breakfast (wink).

Ingredients - Serves 10-12

4 large quince, cut into wedges
400g rough puff pastry
300g frangipane

Frangipane – Cream the butter and sugar, mix in the almonds and then the egg.

100g ground almonds
100g caster sugar
100g unsalted butter
1 large egg
1 drop of almond essence (optional)

Rough puff – Put the flour in a bowl, add the butter and stir. Mix in the water. Chop through the pastry with a knife in lots of different directions to cut the cubes of butter into smaller pieces. Form the pastry into a lump and roll out into a large rectangle. Fold the dough in by one third on one side then fold the other third over the top. Roll out the sheet again then repeat by folding a third and third. Place in cling film then put into the fridge for at least 30 minutes.

250g plain flour, sieved
190g cold butter, cut into little cubes
125ml cold water

Method – preheat the oven to 170°

1) Roll out the pastry to the thickness of a £1 coin. Fill a roasting tray about 30-40 cm. Prick the pastry all over and bake for 15 minutes. Allow to cool.
2) Spread the frangipane about 2 cm thick across the pastry leaving a rim around the edge.
3) Lay the quince wedges out in three lines, brush with melted butter, and sprinkle with demerera sugar.
4) Bake in the oven for about 30 minutes until golden brown. Check that your quince are cooked through.
5) Serve with crème fraîche, warm or cold.

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