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Warm Preserved Quince with King Island Admiralty Blue

Preserved quince and blue cheese

Stilllwater

Launceston

Warm Preserved Quince with King Island Admiralty Blue, Raisin Toast and Quince Jelly

2 whole quince
150g King Island Admiralty Blue (or other creamy blue cheese)
loaf of good quality raisin bread (we use Lilydale bakery), frozen
1 litre 50/50 sugar syrup
2.5 leaves gelatine apples

Peel, halve and core the quince and remove the woody flesh at the top and bottom of the fruit. Place in a generous heavy based pan with the sugar syrup and bring to a simmer.

Simmer until the quince have taken on a rich reddish purple colour and are soft to the touch. This will take around 1-2 hours.

The syrup should have reduced by a third, remove the poached quince from the syrup and reserve.

Raisin toast
Slice the end and corners off the the loaf turning it into a roughly circular shape.

Then slice very finely and carefully with a sharp knife and dry toast in a 100C oven for 20 minutes until lightly golden.

Quince jelly

Halve the apples and boil them in the quince syrup until reduced by half and the apples are mushy.

Strain through filter paper/jelly bag overnight at room temperature.

Heat the clear syrup until just too hot to handle.

Meanwhile soften gelatine sheets in cold water and add to syrup to dissolve.

Refrigerate until set.

Method
Cut each half of the quince into 4 pieces lengthwise and reheat until warm.

Place 2 of these slices on each plate facing each other, then put a dessert spoon of jelly and blue cheese each scattered on top.

Top with a slice of raisin toast. Repeat for a second layer.

Garnish with double cream and extra jelly, blue cheese and raising toast chunks around plate.

Serve immediately.

Serves 4


Extracted from When we eat — a seasonal guide to Tasmania’s fine food and drink. ISBN 0-646-44132-9. Photography by Paul County. Read more here