Quince amber

COOKING TIME 1 HOUR

SERVES 4–6

450g (1lb) peeled, cored quinces

50g (2oz) unsalted butter, plus extra for greasing

200g (7oz) caster sugar

225g (8oz) fresh white bread

3 eggs, separated

PREHEAT THE OVEN TO 180°C (350°F), Gas Mark 4 and thoroughly grease a 20cm (8in) pie dish. Quarter the quinces and cut each piece in half again. Place in a saucepan with the butter and 50g (2oz) of the sugar. Cook over a gentle heat until the fruit mixture is soft and thick.

PROCESS THE BREAD into fine breadcrumbs and stir into the fruit mixture, then beat in the egg yolks. Pour the mixture into the greased dish and bake in the oven for 30 minutes.

MEANWHILE, IN A SCRUPULOUSLY clean bowl, whisk the egg whites to stiff peaks. Add half the remaining sugar and whisk until the mixture is thick and shiny. Fold in the remaining sugar with a metal spoon and pile the meringue onto the cooked fruit base. Return to the oven and bake for another 10 minutes. Serve immediately.

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The quince is a large fruit related to apples and pears, which has been enjoying renewed popularity in recent years. Yellow when raw and pink when cooked, its season is short (look for them between October and December) and they are more likely to be found at farmers’ markets than in your local supermarket. The name of this pudding comes from the beautiful golden colour of the toasted meringue.

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