Quince trifle

Womans~Day

Cooking time: More than 2 hours

Serves: 8

Type: Cake

Tools

Kitchen friendly view

5 stars - based on 1 reviews

Ingredients

2 cups sugar
2 cups water
3 large quinces, peeled, cored, cut into 1.5cm wedges
1 tablespoon powdered gelatine
450g madeira cake cut into 2cm slices
¼ cup sweet sherry or amaretto
600ml tub thickened cream, whipped
¼ cup flaked almonds, toasted

Preparation method

Combine sugar and water in a large heavy-based saucepan. Stir over a medium heat 3-4 minutes, until sugar dissolves. Add quince, stirring to coat in syrup. Bring to the boil.
Reduce heat to low. Simmer, covered, for 3 hours, stirring occasionally, until rosy pink and tender.
Drain quince, reserving 2 cups liquid. Bring ½ cup reserved liquid to boil. Using a fork, vigorously whisk in gelatine to dissolve. Whisk in remaining reserved liquid. Cool to room temperature.
Arrange cake slices in base of serving bowl. Drizzle sherry over cake. Pour gelatine mixture over. Chill 3 hours or overnight, until set.
Arrange quince over set jelly mixture. Top with dollops of cream and toasted flaked almonds before serving.

TOP TIP

Quince can be baked in an ovenproof saucepan or dish, ensuring sugar is dissolved and quinces covered. Place in a slow oven, 150°C, 3-4 hours. If unavailable, use pears. This reduces coooking time to 20 minutes.

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