Quince Trifle
Fall is in the air, which is good news for lovers of the tart taste of quinces, and while this dessert may not be 18th-century, its flavors are certainly old-fashioned:
Peel and slice quinces and remove the cores. Cover with white or red wine, sweetened with brown sugar and spiced with a few cloves (cinnamon, nutmeg or mace and fresh ginger are optional), and simmer for 45 minutes to an hour. When soft, remove the fruit and let it cool, discarding any spices that might cling to the quince slices. Strain the liquid; it should have reduced to a very light syrup, fragrant, just a bit sweet and altogether scrumptious. If it is too thin just boil it down to desired consistency. (NOTE: The poached fruit in its syrup is excellent with venison!).
Line the bottom of your serving dish with Italian almond cookies (you know the ones I mean) or Dutch bitterkoekjes. Spoon some of the quince syrup over them to soften them, then cover them with a layer of fruit, then add a layer of freshly whipped cream. Continue to build up layers to desired height, topping it all off with more whipped cream decorated with lemon and orange zest and chopped toasted almonds. Serve slightly chilled but not cold.
You can turn this
into
this!!
Bemused student
sighs, must I be a guinea pig AGAIN?
Last update: Tuesday, November 21, 2006