CHEFS' RECIPES Jump to recipe
Slow-baked quince, Pedro Ximénez gelée and whipped Catalan cream

Slow-baked quince, Pedro Ximénez gelée and whipped Catalan cream

This came about after a trip to Spain, after a long bus trip from London to Pamplona for the ‘running of the bulls’. It’s inspired by Spanish flavourings and English trifle. The crème Catalan is a traditional Spanish equivalent of crème brûlée. We’ve just whipped it into a light cream. The quince are also great served with fresh-baked madeleines to soak up the juices. You’ll need to begin this recipe a day ahead. - Alistair Wise

Slow-baked quince, Pedro Ximénez gelée and whipped Catalan cream

Serves 6
Cooking Time Prep time 20 mins, cook 5 hrs (plus setting, cooling)
400 gm   caster sugar
1   vanilla bean, split and seeds scraped
4   quince, peeled, cored and cut into wedges
Pedro Ximénez gelée
375 ml   Pedro Ximénez sherry
2   gelatine leaves (titanium strength), softened in cold water
Whipped Catalan cream
250 ml   (1 cup) pouring cream
50 ml   milk
1   vanilla bean, split and seeds scraped
3   egg yolks
40 gm   caster sugar


1 Preheat oven to 120C. Combine sugar, vanilla bean and seeds and 1 litre water in a large casserole or saucepan, stir over medium-high heat to dissolve sugar, bring to the boil and remove from heat. Add quince, cover a with lid or aluminium foil and bake in oven until deep red in colour (4-5 hours). Cool and then refrigerate until required.
2 Meanwhile, for Pedro Ximénez gelée, gently warm sherry in a small saucepan over low heat (do not boil). Remove from heat. Squeeze excess water from gelatine, add to sherry and stir until gelatine dissolves. Transfer to a small container and refrigerate overnight until just set.
3 Meanwhile, for whipped Catalan cream, combine cream, milk, vanilla bean and seeds in a saucepan and bring to the boil over medium-high heat. Whisk egg yolks and sugar in a heatproof bowl until thick and pale, pour over cream mixture, whisking continuously to combine. Return to pan and cook, stirring continuously until mixture thickly coats the back of a wooden spoon (7-8 minutes). Strain into a bowl placed over ice and cool completely, then refrigerate until required. Just before serving, whisk until soft peaks form (7-8 minutes).
4 To serve, divide quince and a little poaching liquid among serving glasses, spoon over a little Pedro Ximénez gelée and serve immediately with whipped Catalan cream.


RECIPE Alistair Wise PHOTOGRAPHY Chris Chen STYLING Emma Knowles and Lynsey Fryers

Search by cuisine, name, ingredients...
Scallops Rockefeller Scallops Rockefeller Golden broth Golden broth
Rabbit ‘spanakopita’ Rabbit ‘spanakopita’ Lamb rack with confit shoulder and sheep’s curd and potato purée Lamb rack with confit shoulder and sheep...
Previous Next
Harissa spatchcock with cous cous and preserved lemon Harissa spatchcock with cous cous and preserved lemon Vietnamese prawn salad Vietnamese prawn salad
White Peach Bellini (left) White Peach Bellini Pomegranate and White Wine Sangria Pomegranate and White Wine Sangria
Previous Next