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Poached quince with lemon and poppyseed shortbread recipe
Poached quince with lemon and poppyseed shortbread recipe from greatgablegran |
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IngredientsFor the shortbread175g plain flour 100g butter 50g caster sugar 1 lemon, finely grated zest only 1tsp poppy seeds For the fruit 4 quince, peeled and chopped 150 ml water vanilla pod |
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MethodFor the shortbread:1. Pre-heat the oven to 160C/320F/Gas 3. 2. Line a baking tray with baking parchment. 3. Blitz the flour, butter and caster sugar in a food processor for a few seconds, or rub the butter into the flour and stir in the caster sugar. 4. Add the lemon and poppy seeds and then, using your hands, roll the mixture into a ball. 5. Roll out the shortbread to a thickness of about 5cm and stamp out rounds. Place the rounds on a baking tray and bake 15-20 mins or until pale golden brown. 6. Leave to cool for a few minutes before transferring to a wire rack. For the poached quince: 1. Peel and slice the quinces thickly. Put in a shallow pan with the caster sugar. 2. Slice open the vanilla pod to release the seeds and put into the poaching liquid. Add the quince and the peel and cook over a low heat for about 40 mins or until tender. The liquid should simmer, not boil vigorously. 3. Leave to cool in the syrup. Remove the quince slices, strain the liquid to get rid of the peel and serve the quince slices in a little of the syrup with shortbread on the side. | |||||||||||||||||||
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