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Anzac biscuits

A classic recipe everyone should have in their repertoire.

Quince and Earl Grey soufflés


You'll need

380 gm caster sugar, plus extra for moulds 200 ml dessert wine 200 ml verjuice Rind and juice 1 lemon and 1 orange 1 vanilla bean, split and seeds scraped 1 tbsp Earl Grey tea, tied up in muslin 3 quinces 4 eggwhites For greasing: soft butter For dusting: pure icing sugar

Method

  • 01
  • Preheat oven to 150C. Combine 350gm sugar, dessert wine, verjuice, rinds, juices, vanilla bean and seeds with 1 cup water in a saucepan and stir over medium-high heat until sugar dissolves, add muslin-wrapped tea and bring to the boil. Transfer to a small roasting pan. Peel and core quinces (reserving skins and core), cut into 8 wedges and add to syrup, cover with baking paper and weigh down with reserved skins and cores. Cover with aluminium foil and bake for 4-5 hours or until quince is tender and dark pink. Remove quince peels, cores and baking paper and discard.
  • 02
  • Process 250gm poached quince and ¼ cup poaching syrup in a food processor until smooth.
  • 03
  • Preheat oven to 180C. Whisk eggwhites and a pinch of salt until soft peaks form, scatter over remaining sugar and whisk until firm peaks form. Fold one-third of eggwhite mixture into quince purée to lighten, then fold in remaining eggwhite mixture. Divide among four buttered and sugared 1 cup-capacity ovenproof tea-cups or ramekins, smoothing tops and running a finger around edges. Bake for 12-15 minutes or until risen and golden, dust with icing sugar and serve with remaining quince and syrup passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Late-harvest pinot gris.

Featured in

Jul 2007

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