- 460 g (1 lb/2 cups) caster (superfine) sugar
- 1 vanilla bean
- 1 cinnamon stick
- 1 teaspoon allspice
- 1.5 kg (3 lb 5 oz) quinces
- 2 loaves of brioche
- unsalted butter, for spreading
- crème anglaise or custard, to serve
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Put the sugar in a saucepan, pour in 1 litre (35 fl oz/4 cups) water and stir over medium heat until the sugar has dissolved. Split the vanilla bean down the middle and scrape the seeds into the saucepan. Add the vanilla bean, cinnamon stick and allspice. Stir and remove from the heat.
3. Peel the quinces, cut them into quarters and remove the cores. Place in a roasting tin or baking dish and pour the syrup over. Cover with foil and bake for 2 hours, or until the quince is very tender. Drain well.
4. Thinly slice the brioche and spread with butter. Cut out a semi-circle from two slices of brioche, to make a circle large enough to fit the base of a 2 litre (70 fl oz/8 cup) charlotte mould or ovenproof bowl. Reserving four slices of brioche for the top, cut the remainder into 2 cm (3/4 inch) wide fingers, long enough to fit the height of the mould. Press the brioche vertically around the side of the dish, overlapping the strips slightly.
5. Place the quince quarters in the briochelined mould and cover with the reserved slices of brioche. Place on a baking tray and bake for 25-30 minutes.
6. Remove from the oven and leave to cool for 10 minutes, then unmould the charlotte onto a serving plate. Serve warm, with crème anglaise or custard.
- Cuisine - British
- Course - Dessert
- Occasion - Afternoon Tea