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Baked quince with polenta shortbread

Steve Manfredi

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Baked quince and polenta shortbread stacks.
Baked quince and polenta shortbread stacks.Quentin Jones

Quince is the seasoned preserver's fruit of choice because the fruit's phenomenally high pectin content naturally sets jellies, jams, conserves and marmalades. The

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Ingredients

  • 500g sugar

  • 4 quinces

  • 1 vanilla pod, halved

  • peel from 2 mandarins

  • 2 star anise

  • 80ml cream

  • 50g castor sugar

  • 80g mascarpone

  • icing sugar, for dusting

For polenta shortbread

  • 125g plain flour

  • 80g fine polenta

  • 100g blanched almond meal

  • 80g castor sugar

  • 1 egg yolk

  • juice of ½ lemon

  • grated rind of 1 lemon

  • 60g butter, melted

  • 50g duck or goose fat, melted (or 50ml extra virgin olive oil)

  • 1 tsp vanilla essence

Method

  1. For the baked quince

    Place sugar in a pot with 1.5 litres water and bring to the boil then stir well to dissolve. Preheat oven to 130C. Wash, peel and quarter quinces, removing cores. Place quince peel and cores on clean muslin and tie securely.

    In a baking dish, place sugar solution with quince, muslin bag, vanilla pod, mandarin peel and star anise. Bake for 4-5 hours, until quince is deeply coloured and tender. Remove and cool in liquid, which stores well in fridge. 

    For polenta shortbread

    Preheat oven to 180C. Mix flour, polenta, almond meal, sugar, yolk, lemon juice and rind. Incorporate butter, duck fat and vanilla.

    Using an egg ring, shape into 5mm-thick rounds on non-stick baking tray. Bake for 30 minutes until golden but not dark. Cool before moving.

    To assemble

    Whip cream with castor sugar to form peaks. Fold into mascarpone. To serve, layer polenta shortbread with mascarpone cream and sliced quince. Dust with icing sugar.

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