BY RAYMOND BLANC OBE
With cloves, orange, vanilla and cinnamon, this winter dessert is bursting with festive flavour. Read on for the recipe from celebrated chef patron of Le Manoir aux Quat’Saisons, A Belmond Hotel, Oxfordshire, Raymond Blanc OBE.
"Quince are a truly magnificent fruit.
In fact, I love them so much that I’ve planted four trees in my restaurant’s garden, one in front of each kitchen window. I find their beauty ravishing – delicate white flowers against a dark wintery backdrop, broad leaves and soft, downy fruit.
For me, making this dessert defines an exact moment in the season – the end of autumn and the beginning of winter – and it’s one I’ll prepare as soon as the first quince are ripe.
However, with its warm and spicy flavours it is also a lovely prelude to Christmas.
Don't be thrown off by the blackberries in the recipe. I know that they don’t grow in winter, but they freeze well, and I hope that you might have collected a few on long autumn walks in the brambles and frozen them to use throughout the winter. They’ll add a fabulous burst of juiciness to your crumbles, tarts and poached fruits."
– Raymond Blanc OBE, Chef patron at Le Manoir aux Quat' Saisons
Preparation 20 mins
Cook 35 mins
For the red wine jus
For the winter fruit
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