Quince clafoutis

Quince clafoutis

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Put 1 litre water, 230 g caster sugar, 1 teaspoon natural vanilla extract and the zest and juice of 1 lemon in a saucepan and bring to a rolling boil. Peel, quarter and core 4 quinces before immediately transferring them to the poaching liquid to prevent discolouration. Reduce the heat and simmer for 11/2 hours, or until the quince is tender and ruby-red coloured. Meanwhile, lightly butter an ovenproof dish and preheat the oven to 180┬░C. To make clafoutis batter, beat 3 eggs with 80 g caster sugar, 250 g plain yoghurt, 250 ml milk, 2 tablespoons self-raising flour and 1 teaspoon natural vanilla extract. Drain the quinces well and arrange the quarters to cover the base of the buttered dish and pour the batter over the top. Bake for 45 minutes, or until puffed and golden.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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