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06/10/2007
Quince syllabub recipe
Our quince tree had a particularly good year. Quinces have such a special flavour, unlike anything else I know. This pudding has a wonderfully fragrant richness about it.
Peel and chop four large quince; microwave in a closed dish for 8 minutes. Purée the quince and stir in three tablespoons of crème fraîche. Add one to two tablespoons of Limoncello*. Sweeten with flakes of jaggery**. Serve chilled in small glass dishes with a little lemon zest decoration.
*Limoncello is the 30% proof liqueur made from lemons grown on the Amalfi coast – and if you’ve never tried it, it’s delicious chilled.
**Jaggery is raw palm sugar with a rich toffee-like taste. It’s sold in blocks and is used in Indian cooking.
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