- 380 gm caster sugar, plus extra for moulds
- 200 ml dessert wine
- 200 ml verjuice
- 1 lemon and 1 orange, Rind and juice
- 1 vanilla bean, split and seeds scraped
- 1 tbsp Earl Grey tea, tied up in muslin
- 3 quinces
- 4 eggwhites
- soft butter, For greasing
- pure icing sugar, For dusting
- 1Preheat 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.
- 2Process 250gm poached quince and ¼ cup poaching syrup in a food processor until smooth.
- 3Preheat 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.
Drink Suggestion: Late-harvest pinot gris. Drink suggestion by Max Allen