Delicious UK – (10)October 2019

Honeyandbay

quincejellieswith

staranisecrumble

SERVES4.HANDSONTIME 25 MIN,

SIMMERINGTIME1 HOUR 30 MINTO1 HOUR

50 MIN, PLUS COOLING AND SETTING

MAKE

AHEAD

Makethejelliesand

crumbleupto2 daysahead.

Coverandchillthejellies

andkeepthecrumble in a separate

airtightcontainer.

GILL’S

TIP

Aftersqueezingthejuice

fromit,keepthecooked

fruitinthefridge.It’sgreat

withicecreamorporridge.

FOOD

TEAM’S

TIP

Buyquincesfromfarmers’

markets,greengrocersand

finefoodspecialist.co.uk.

Cookingtimesforquincesvary

butif thepanisbeginningtolook

dry in step 1, add more water.

• 2 largeripequinces(600-700gin
  total)peeled,quartered, cored
  andsliced


• 125ggoldencastersugar


• 75grunnyhoney


• Juice½lemon


• 4 freshbayleaves,torn


• 6 finegelatineleaves(weused
  Costa,fromWaitroseandOcado)


• Double cream to serve (optional)

FORTHECRUMBLE

• 75gplainflour


• 50gbutter


• 25ggoldencastersugar


• 25gsoftbrownsugar


• 25gporridgeoats


• 1 staranise,finelycrushed
  in a pestle and mortar

YOU’LLALSONEED...

• 4 equal-sizemoulds(about
  150ml) or glasses

1 Putthequinces,sugar,honey,

lemonjuiceandbayleavesina

largeheavy-basedpan(onewitha

lid)andadd500mlcoldwater.Set

overa medium-highheatandbring

toa simmer.Turndowntheheat,

coverwiththelidandcookthe

quinces,stirringregularly,for

1 hour30-50minutesuntilvery

soft(seefoodteam’stip).

2 Switchofftheheatandallowthe

liquidtocooltoroomtemperature.

Poureverythingintoa sievelined

withmuslin(ora cleanJ-cloth)set

overa pan.Eitherleavethejuice

fromthefruittodripthroughof

itsownaccordorgatherupthe

clothandencouragethejuice

outbygentlysqueezingthefruit.

Either way you need 500ml liquid.

If you’reshyofthisquantity,return

thecookedfruittothepan,adda

splashoffreshwater,mixit up,then

squeezeit outagain(seeGill’stip).

3 Soakthegelatineina bowlofcold

waterfor5 minutesuntilsoft.

4 Warmthefragrantquinceliquid

tojustbelowboilingpoint,squeeze

anyexcesswaterfromthesoaked

gelatineleaves,addthemtothe

pan,thenstirwelltodissolve.

5 Pourtheliquidintothemoulds/

glassesandchillforatleast5 hours

untilset(seeMakeAhead).

6 Heattheovento190°C/170°Cfan/

gas5.Combinealltheingredients

forthecrumbleina largebowl

witha pinchofsalt,rubbing

everythingtogetherwithyour

fingertipsuntilit formsclumps

andlumps.Tipthemixtureout

ontoa bakingtraylinedwith

non-stickbakingpaperandcook

for 20 minutes,mixingregularly,

soit coloursevenly.Setaside

tocool(seeMakeAhead).

7 Turnoutthejelliesontoserving

platesandservewithcrumbleonthe

side,withdoublecreamif youlike.

PERSERVING458kcals,11.2gfat

(6.7gsaturated),3.7gprotein,84.9g

carbs(66.4gsugars), 0.3g salt,

1.2g fibre

Likewildmushrooms,quincesareoneofthe
joysofOctober.Occasionallymistakenforpears,
theyhavea brightdaffodil-yellowskinwhich,when
thefruitispickedfromthetree,hasa finedowny
coveringoffuzz.Quincesvaryinsizeandshape,
butthey’renearlyalwayshardasa stone,soitpays
tocookthembeforeyoutrytoeatthem plusthe
sharpf lavourisoffsetandenhancedbycooking
withthesweetnessofhoneyorsugar.
Gentlesimmeringrendersthetoughbutrichly
aromaticquincesbeautifullytender.Aftercooking
andcooling,I keepthefruitinthefridgeunder
theirsweetpoachingsyrup greatfora speedy
breakfastwithnaturalyogurtandgranola.
Oneofthebestthingstomakewithquinces
isquincecheese,a thick,sliceablejammadeby
cookingquincesandsugargentlytogether.TheSpanisharefamedforit(theycallit
membrillo),butweusedtomakeitinthiscountrytoo.Itkeeps,soyouhavesomething
toservewithroastsandcheesethroughwinter seedelicious.Kitchenfora recipe.
Myrecipeforquincejelliesmakesthemostofthisunderratedfruit.I gentlyperfume
thequincesastheypoachwithlemonandbayleaves,twof lavoursthatworkwellwith
quince. Once the fruit is tender, the poaching liquid cools and sets into a delicate jelly.

NEXT

MONTH

Gill’sbrilliant

recipesforevery

festive occasion

50 deliciousmagazine.co.uk