Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month via auto-renewal and you’ll pay only $6 for your first three issues.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Slow-baked quince, Pedro Ximénez gelée and whipped Catalan cream


You'll need

400 gm caster sugar 1 vanilla bean, split and seeds scraped 4 quince, peeled, cored and cut into wedges   Pedro Ximénez gelée 375 ml Pedro Ximénez sherry 2 gelatine leaves (titanium strength), softened in cold water   Whipped Catalan cream 250 ml (1 cup) pouring cream 50 ml milk 1 vanilla bean, split and seeds scraped 3 egg yolks 40 gm caster sugar

Method

  • 01
  • Preheat oven to 120C. Combine sugar, vanilla bean and seeds and 1 litre water in a large casserole or saucepan, stir over medium-high heat to dissolve sugar, bring to the boil and remove from heat. Add quince, cover a with lid or aluminium foil and bake in oven until deep red in colour (4-5 hours). Cool and then refrigerate until required.
  • 02
  • Meanwhile, for Pedro Ximénez gelée, gently warm sherry in a small saucepan over low heat (do not boil). Remove from heat. Squeeze excess water from gelatine, add to sherry and stir until gelatine dissolves. Transfer to a small container and refrigerate overnight until just set.
  • 03
  • Meanwhile, for whipped Catalan cream, combine cream, milk, vanilla bean and seeds in a saucepan and bring to the boil over medium-high heat. Whisk egg yolks and sugar in a heatproof bowl until thick and pale, pour over cream mixture, whisking continuously to combine. Return to pan and cook, stirring continuously until mixture thickly coats the back of a wooden spoon (7-8 minutes). Strain into a bowl placed over ice and cool completely, then refrigerate until required. Just before serving, whisk until soft peaks form (7-8 minutes).
  • 04
  • To serve, divide quince and a little poaching liquid among serving glasses, spoon over a little Pedro Ximénez gelée and serve immediately with whipped Catalan cream.

This came about after a trip to Spain, after a long bus trip from London to Pamplona for the ‘running of the bulls’. It’s inspired by Spanish flavourings and English trifle. The crème Catalan is a traditional Spanish equivalent of crème brûlée. We’ve just whipped it into a light cream. The quince are also great served with fresh-baked madeleines to soak up the juices. You’ll need to begin this recipe a day ahead. - Alistair Wise

At A Glance

  • Serves 6 people
Win
dinner for two at 360 Bar & Dining!

To celebrate their Christmas in July festival, Westfield Sydney is bringing you a breathtaking dining experience - dinner for two at 360 Bar and Dining.

Read More
Win
a kitchen prize pack!

Win one of 2 ultimate kitchen prize packs from Blanco featuring a high performance dishwasher, stylish state-of-the-art oven, innovative cooktop and slide out range hood.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×