Scullery

Recipe: Megan Coupland of Red Kitchen, Te Awamutu | Photography: Brydie Thompson | Cake Stand: Royal Laboratorie

Quince are my favourite, we have them dropping off the tree at the moment, but it’s a bit of a race to get to them before our sheep or pigs, so instead of using our homegrown ones and poaching them myself, I use Ludbrook House quince, which is easily available in the Waikato and BoP.

Gluten Free

180g icing sugar
80g rice flour
110g ground almonds
6 free range egg whites
150g unsalted butter, melted
zest 1 orange
poached quince halves (homemade or Ludbrooke House)

Pre-heat oven to 180°C. Grease a 12 hole loaf friand tray.
Sift icing sugar, rice flour and ground almonds into a large bowl.
Make a well in the centre and mix in the egg whites, melted butter and zest with a large whisk until just combined.
Spoon the mixture into a tray so that each hole is three-quarters full. Cut the quince into quarters and poke each bit into the friand till it is completely immersed. Lay another half quince on top and sprinkle with sliced almonds all around.
Bake in the middle of the oven for 20–25 minutes until a skewer comes out clean and the tops spring back when lightly touched.
Serve with a generous helping of mascarpone or Greek yoghurt.

Leave a Reply

Your email address will not be published. Required fields are marked *

clear formPost comment