A lovely seasonal dessert from Frances Bissell’s ” West Country Kitchen”. You can replace the apples with pears if preferred.
Ingredients
- 1 quince
- 3-4 well flavoured apples e.g. Russets or Coxes
- 150 ml mead or cider
- 2-3 whole cloves
- honey to taste
- 300 ml double cream, whipped or home made custard
Servings:
Instructions
- Wipe the quince then core and chop. Simmer the quince with the mead or cider and the cloves until almost tender.
- Core and quarter the apple and add to the pan. Cook until tender.
- Drain off any excess juice, reserving for another dish, then rub the fruit pulp through a sieve. If you have used cider add honey to sweeten.
- When the fruit is cold, fold in the cream or custard and spoon into glasses.
- Serve with crisp spicy biscuits.
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