Ingredients
quinces
butter
honey
cinnamon
2 cups cream (500ml)
¾ cup milk
seeds from 1 vanilla pod
bourbon vanilla
½ cup sugar
3 sheets of gelatine
Preparation
Large, elongated and highly aromatic Smyrna quince is an autumn treat. Peel, halve and core quinces, top with butter, honey and a pinch of cinnamon, wrap in foil and bake in a moderate oven for one hour. This dessert is worth the wait.
Slowly bring the cream, milk, vanilla and sugar to the boil. Soak the gelatine leaves in cold water for approx. 5 minutes. Squeeze out the excess water from the gelatine and stir into the cream. When dissolved, strain the mixture into a large jug. Allow mixture to cool completely. Pour into moulds. Cover moulds with plastic wrap and refrigerate for 4 hours.
