1 fresh lemon, cut in half
2 L water (to cook stock with)
Aromatics, including cinnamon sticks, star anise and cloves
200 g sugar and extra to sprinkle base of cooking tray or pan
1-2 sheets of defrosted puff pastry
Egg yolk to brush pastry
Prep the quinces by peeling and cutting in half, making sure to remove core and seeds. Once peeled, set aside. Keep the skins aside as you will need them to make a stock to cook the flesh in.
Fill a large saucepan with quince flesh and 1 litre of water. Squeeze both halves of lemon into the water and add the lemon halves to stop the quinces from oxidising.
Wash the quince peelings and add to a small pot. Fill with water to cover the skins. Cook over a medium heat for at least an hour and then strain the skins off, keeping the stock.
Add quince stock to the large pot, including preferred aromatics. Add sugar and stir. Cover the fruit with baking paper, turn on to a low heat and let simmer for at least four hours, or until soft. Leave to cool down and set aside.
Trace and cut out one layer of puff pastry to the shape of your baking dish. Line dish with sugar so it caramelises while cooking, then place the quince halves directly onto the base of the dish in your desired pattern.
Place puff pastry on top and brush with egg yolk. Poke some holes in the pastry with a fork, before cooking at 180 C.
Wait until golden brown, checking every 5-8 minutes.
Flip dish over so fruit faces upward on plate. Serve with local honey, yoghurt, vanilla bean ice cream, or fresh custard.
Recipe provided by Pier 33
Photo Credits: Michaela Lobb