Baked quince with chantilly cream and quince granita

by Leah Halmagyi


  • 2 quinces
  • juice of 1 lemon
  • 1 cup caster sugar
  • 2 Kaffir lime leaves, torn
  • 1 vanilla bean, split
  • 750ml dry white wine
  • 300ml thickened cream


1 Peel the quinces and remove the cores, then toss in the lemon juice. Combine the sugar, lime leaves, vanilla bean and wine in a medium saucepan and bring to a simmer. Add the quinces, then fit the lid and cook on the lowest heat for 3 hours, until tender and bright red. Set aside and allow to cool.
2 Combine 1 cup cooking liquid with 1 cup water and pour into a shallow tray. Freeze for 4 hours. Whip the cream to soft peak. Scrape the frozen quince syrup with a fork. Place quince pieces into glasses, then garnish with cream and granita.

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