Poached Quince Clafoutis
Cook Time 4 hours 30 minutes
Servings 6
Ingredients
For the poached quince
2 large quinces
650g caster sugar
2 star-anise
1 cinnamon stick
8 cloves
10 black peppercorns
1 vanilla bean split
Juice and peel of 1 lemon
For the clafoutis
Soft butter, to grease
1½ tbsp plain flour
40g ground almonds
85g caster sugar
2 eggs
4 egg yolks
220g mascarpone cheese
Chopped walnuts, to serve
Method
Peel and quarter the quinces, remove the cores. Wrap the peel and cores in muslin cloth, combine the sugar, spices, lemon juice and peel in a large saucepan. Add the quince quarters and muslin bag, pour in 1.2 litres of water, cover and bring to the boil, reduce the heat to very low and simmer for 3½ - 4 hours, keep checking these constantly so you do not overcook. Once cooked, remove gently from the pan with a slotted spoon. Slice the quince lengthways and fan out.
Whisk the flour, ground almonds, sugar, eggs, yolks, and mascarpone together until smooth, allow to rest at room temperature for 1 hour.
Preheat the oven to 230°C. Grease a 20cm x 20cm x 5cm pan lightly with butter, pour the batter into the prepared dish and place the quince slices on top. Bake for 10-12 minutes until golden, slightly risen, and bouncy to the touch, stand for 1 -2 minutes before serving. Sprinkle the hot clafoutis with the chopped walnuts, some honeycomb and vanilla ice cream and serve.