“I have to be honest, this is a pudding recipe that I’ve stolen from friends, I love it that much,” says Analiese Gregory of Hobart’s Franklin restaurant “It’s equally great with quince, apple, pear, persimmon, rhubarb or any other autumn or winter fruit.”
Ingredients
Poached quince
Method
1.For poached quince, combine quince cores and trimmings, sugar and 500ml water in a saucepan and simmer over medium heat until a syrup forms (10-15 minutes). Strain, then return syrup to pan withquince wedges and poach over low-medium heat until tender (1525 minutes). Cool in syrup.
2.Preheat oven to 180°C. Blend walnuts in a food processor or blender until very finely chopped, or pound with a mortar and pestle.
3.Whisk egg yolks and sugar in a bowl until pale, then stir in walnut and lemon juice. Whisk eggwhites in a separate bowl just until soft peaks form, then fold into yolk mixture. Spoon batter into a lightly greased 25cm baking dish or four 15cm cast-iron skillets and top with poached quince. Bake until golden and a skewer inserted withdraws clean (30-35 minutes; see note). Top with crème fraîche and scatter with fennel pollen to serve.
Puddings are best baked in the oven, but can also be baked over the fire. Place on a rack above coals (not directly, or they’ll burn) and cover with a lid. Shovel hot coals on top of lid and bake for 30-35 minutes.
Wine suggestion 2018 Manon “APQ” Cider, Adelaide Hills, South Australia. Wine suggestion by Forbes Appleby.
Notes
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