Minted poached quinces with cocoa sauce

Minted poached quinces with cocoa sauce

By
From
100 Best Cakes and Desserts
Serves
4
Photographer
Mark Roper

I spent much of my youth playing under a handsome quince tree that produced several hundred kilograms of fruit every year. We made huge quantities of quince jelly, much of which we gave away. Serve this dessert either with cream, ice cream or Crème Anglaise. You can buy non-alcoholic green peppermint syrup from specialty grocers and some liquor stores.

Ingredients

Quantity Ingredient
1/2 vanilla pod
1 orange, zested
1 lemon, zested
300g sugar
3-4 quinces, peeled, quartered and cored
60ml green peppermint syrup
1/2 quantity Cocoa sauce
cream, ice cream, to serve
or Crème anglaise, to serve

Method

  1. Place 1 litre water in a saucepan with the vanilla pod, orange zest, lemon zest and sugar. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  2. Add the quinces to the pan and simmer for 20 minutes. Add the peppermint syrup and simmer for another 2 minutes. Set aside to cool, then refrigerate for 24 hours for the quinces to absorb the flavour of the syrup.
  3. To serve, strain the quinces, discarding the syrup. Spoon 2 tablespoons of the cocoa sauce into the centre of four serving plates and top with the quince quarters. Serve with cream, ice cream or crème anglaise.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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