Baked Quinces with Almond Tuiles
While Baked Quinces with Almond Tuiles are very fast and easy to prepare, it does take a while in the oven, but your patience will be well rewarded.
Makes: ½–1 quince per person (12–16 large tuiles)
Preparation time: 10 minutes
Cooking time: 90 minutes
6 large or 12 small quinces
1 teaspoon butter per quince
2 tablespoons sugar per quince
250 g (8 oz) mascarpone or thick cream, to serve
2 egg whites
¼ cup (55g/1¾ oz) vanilla sugar
1/3 cup (50g/1¾ oz) flour
2 tablespoons butter, melted
3 tablespoons flaked almonds
- Preheat the oven to 200°C (400°F, Gas mark 6). Wash the quinces well. Cut them in half along the core and remove the cores and seeds using a sharp, strong knife or melon baller. Put each quince half, cut side up, on some foil. Top with a sliver of butter and about 2 tablespoons of sugar per quince (or more to taste, quinces are quite sharp). Wrap up the quinces firmly and place in a baking dish, still with the cut side up. Bake for at least an hour and a half or until tender.
- To make the tuiles, combine all ingredients. This mixture can be frozen, but it should be brought back to room temperature before use. Place spoonfuls of the mixture on greased paper or silicone-lined trays, sprinkle with flaked almonds and work into large circles with the back of a spoon.
- Cook for a short time at 200°C (400°F, Gas mark 6) until golden brown. Remove and drape them immediately over a French-bread tin so that they curl. If the tuiles harden while flat, simply pop them back in the oven to warm so they become pliable again.
- Store in an airtight container.
- Serve the quinces with marscapone or thick cream and the almond tuiles.
Wine: These rich, luscious flavours cry out for a similarly luscious wine, so try a botrytis semillon.
Recipe from Lyndey Milan. the Best Collection.