A friend of mine gave me some quince, which are in the pear and apple family but aren’t eaten raw. I baked them into a custard which my boyfriend liked so much he said it was the best dessert I’ve ever made (though I should make the disclaimer that he has a really short memory and says that a lot). He swore this quince custard tasted like Fruity Pebbles – I don’t know about that, but it was pretty yummy.
Guessipe
- 4 quince, peeled, cored, and quartered
- 1 1/2 cups water
- 1/2 cup sugar
- 1/4 tsp cardamom
BATTER
- 4 TBSP butter, softened
- 2/3 cup sugar
- 2 TBSP lemon zest
- salt
- 3 eggs, separated
- 1/4 cup lemon juice
- 1/3 cup flour
- 1/2 tsp baking powder
- 1 cup almond milk
Place the quince in a baking dish. Combine 1 1/2 cups water, 1/2 cup sugar, and 1/4 tsp cardamom. Pour it over the quince. Bake at 300 degrees F for 2 hours.
Beat together the butter, 2/3 cups sugar, lemon zest, and a pinch of salt.
Beat in the egg yolks one at a time.
Beat in the lemon juice. Transfer to a bowl.
In a separate bowl, combine 1/3 cup flour, 1/2 tsp baking powder, and a pinch of salt. Gradually fold the flour mixture and the milk into the batter.
Whip the egg whites until stiff peaks form, then fold into the batter.
Drain the baked quince, and pour the batter over it. Place the baking dish in a roasting pan half-filled with hot water. Bake at 400 degrees F until set and golden (about 22 minutes).
