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Spiced quince and pears with baked custard
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Poached quinces with baked custard: a stunning dessert that will impress your guests.
Ingredients:
  • 4 x 350g quince, down wiped off
  • 375ml bottle dessert wine
  • 2 vanilla beans, split, seeds scraped
  • 4 star anise
  • 330g (1 1/2 cups) caster sugar
  • 4 beurre bosc pears, quartered
  • 110g (1/2 cup) caster sugar, plus extra, to dust
  • 5 egg yolks
  • 500ml (2 cups) pouring cream
  • 250ml (1 cup) milk
  • 4.40 gm vanilla extract
Instructions:
  • Preheat your oven to 180°C.
  • Pierce quince with a fork all over, individually wrap them in foil, and bake upright on a tray for 1 1/4 hours. Unwrap, cool briefly, peel, deseed, and slice each into six wedges.
  • In a saucepan, bring dessert wine, vanilla beans and seeds, star anise, caster sugar, and 150ml water to a boil, stirring until sugar dissolves. Transfer to a baking dish, add quince wedges, cover with baking paper, and bake for 2 1/2 hours. Afterward, add pear quarters and bake for an additional 30 minutes until quince is tender. Allow to cool before refrigerating.
  • Preheat your oven to 160°C for the perfect cooking temperature.
  • Combine sugar, yolks, and egg in a bowl, whisk until sugar dissolves. Add cream, milk, and vanilla, whisk until well combined. Transfer custard mixture to a 6-cup ovenproof dish. Place the dish in a roasting pan and fill the pan with water one-third of the way up the side of the dish. Bake the custard for 20 minutes or until just set. Remove from water bath, cool, then refrigerate.

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