SERVES: 4

INGREDIENTS

•​​ 1.5L water
•​​ 120g golden caster sugar
•​​ 4cm piece of ginger, cut into thick slices
•​​ Stick of cinnamon
•​​ 1 vanilla bean
•​​ 4 quinces, peeled and halved

For the crumble:

•​​ 50g butter, cold and cubed
•​​ 80g flour
•​​ ½ tsp baking powder
•​​ 50g demerara sugar
•​​ 50g hazelnuts
•​​ Clotted cream to serve

1

Fill a saucepan with the water, sugar, ginger, cinnamon and vanilla, and bring to a gentle simmer.

Prepare the quinces, then add them to the pan.

Cover with a circular pan-fitting piece of baking paper and leave to simmer for 1 hour or until quinces are tender.

2

Meanwhile, make the crumble.

Preheat the oven to 200C and line a small baking tray.

3

In a bowl, rub the butter, flour and baking powder together until resembling bread crumbs.

Mix through the sugar and hazelnuts and spread out on the tray.

4

Bake for 10 – 15 minutes or until golden and crisp.

Serve the quinces with some of the poaching liquid, a spoon of clotted cream and a generous sprinkle of the crumble.

MAKES 4 DRINKS

INGREDIENTS

•​​ 50ml gin
•​​ 400ml grapefruit juice
•​​ Juice of 2 limes
•​​ 100ml quince syrup
•​​ Runny honey to taste
•​​ Curled lime rinds to garnish

For the quince syrup:
(can be made ahead)

•​​ 1L water
•​​ 170g honey
•​​ 80g caster sugar
•​​ Rind of 1 lime
•​​ 3 quinces, peeled and quartered

1
To make the quince syrup, in a large saucepan stir together the water, honey, sugar and lime rind.
Bring to a simmer to dissolve the sugar.

2
Add the quinces and simmer on a low heat for 45 minutes or until the quinces are tender.

3
Strain the syrup into a sterilised bottle and refrigerate until ready to use.

4
Stir together all the cocktail ingredients into a large jug and pour into glasses.
Finish with a curl of lime rind.

SERVES: 6

INGREDIENTS

For the Panna Cotta:

•​​ 500ml double cream
•​​ 85g Gorgonzola cheese, cubed
•​​ 45g honey
•​​ ½ tsp vanilla bean paste
•​​ Pared strip of orange zest
•​​ Pinch of salt
•​​ 2½ tsp powdered gelatine
•​​ 3tbsp water

For the quince:

•​​ 2 large quince
•​​ 125g caster sugar
•​​ 250ml water
•​​ Pared zest of half an orange
•​​ Cinnamon stick

For the brittle:

•​​ 50g granulated sugar
•​​ 2tbsp water
•​​ 75g walnuts

1

In a small saucepan, put 3tbsp water and sprinkle over the gelatine. Leave to one side. In a separate pan, put the cream, gorgonzola, honey, vanilla and orange zest over a medium heat, until the cheese has mostly melted and the cream is almost boiling. Pass through a fine sieve and push through any of the unmelted cheese. Taste and add a pinch or two of salt, then leave to cool slightly.

2

Put the pan with the gelatine over a low heat and carefully melt the gelatine. It won’t take long, so be careful not to boil the mixture as it will lower its setting ability. Carefully pour the liquid gelatine into the cream mixture, stirring as you do. Then pour into your moulds and place in the fridge for at least 4 hours, if not overnight, to set.

3

To prepare the quince, cut into approximately 1cm cubes. Place the sugar, water, cinnamon stick and orange zest in a saucepan and heat to dissolve the sugar. Once the sugar is dissolved, add the quince and bring up to a simmer. Check the quince every so often, it is ready when it’s soft, but not so soft it loses its shape.

4

Remove the cooked quince and put to one side. Turn up the heat under the syrup and reduce until syrupy. Pass through a fine sieve or muslin and leave to cool. The quince can be stored in the syrup until ready to use.

5

For the brittle, place the water and sugar in a saucepan and heat gently until sugar has dissolved. Prepare a baking tray with some greaseproof paper. Turn up the heat under the pan and cook the sugar until it turns a golden caramel colour. Add in the walnuts and stir to coat in the caramel and pour out onto the prepared baking tray. Leave to cool. Once cool, place in a food processor and blend to a rough crumb consistency. The brittle can be stored in an airtight container until it is ready to use.

6

Once the panna cotta are set, run a warm knife around the rim and dip the moulds in to water for a few seconds. Turn the panna cotta out onto a plate, pour over some of the poached quince and the poaching syrup. Sprinkle over some of the brittle and serve.

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