Apple and quince terrine with raspberry and vanilla sauce

Apple and quince terrine with raspberry and vanilla sauce

By
From
So French So Sweet
Serves
8-10

During my childhood in the Loire Valley, my grandmother often served apples and quinces together for an exotic flavour. Set in a terrine, it’s a superb combination.

Ingredients

Quantity Ingredient
1kg cameo or golden delicious apples
1 quince
375ml fresh orange juice
zest of 1/2 a lemon
80g caster sugar
1/2 vanilla pod, split lengthwise
10g powdered gelatine
whipped cream, to serve
1 quantity Raspberry and vanilla sauce

Method

  1. Peel, core and quarter the apples and quince. Cut the quince quarters into long, thin slices. Cut the apple quarters in half.
  2. Combine the orange juice, lemon zest, sugar and vanilla pod in a saucepan. Add the apple and quince pieces and bring to a simmer. Cover and cook, stirring occasionally, for 15 minutes or until the apple and quince are soft. Remove the vanilla pod.
  3. Strain the cooking liquid into a bowl and stir in the gelatine until dissolved. Return the liquid to the pan with the fruit and stir well.
  4. Spoon the fruit and liquid into a 25 × 11 cm loaf (bar) tin or terrine mould lined with plastic wrap, then refrigerate for 2–3 hours to set.
  5. Dip the terrine mould in hot water for 20 seconds, then turn out onto a serving platter. Cut into slices and serve with whipped cream and the raspberry and vanilla sauce.
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