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A recipe from Scott Want from Bistro Ceello
Hazelnut frangipane with poached quince
Ingredients
1 litre water
4 cups caster sugar
1 cinnamon stick
1 star anise
6 quince, peeled and quartered
1 vanilla bean split & seeds scraped out
Whipped cream, to serve
Hazelnut frangipane
250g butter, chopped
250g sugar
4 eggs
60g plain flour
250g hazelnut meal
Method
Combine water, sugar, cinnamon stick, vanilla bean and seeds and star anise in a saucepan and bring to a simmer for 5 minutes. Cut out the core from quince quarters and slice each lengthways into 3 pieces. Place quince in a heavy based pan and pour in enough poaching liquor to cover.
Poach over very low heat about 45-60 minutes until quince turn a deep red colour and are tender when tested with a skewer.
For hazelnut frangipane, line a 25-30cm cake or flan tin with baking paper. Cream butter and sugar until very light and fluffy, add eggs one at a time, mixing well after adding each egg. Fold in flour and hazelnut meal. Transfer mixture to prepared tin and bake at 160C for 35-45 minutes until golden and a skewer comes out clean. Cool in tin 10 minutes, before turning out.
Cool quince slightly and serve with a slice of hazelnut frangipane and a
generous dollop of cream.
Serves 12
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