Ingredients
Filo fingers
Method
1.Stir sugar, honey, bay leaf, star anise and the water in a large saucepan, over medium heat until sugar is dissolved.
2.Peel quinces, cut into quarters or eighths depending on their size; remove cores. Add quince to syrup; cook over medium heat until syrup comes to a simmer. Simmer over low heat for 3½ hours or until quince is soft and rosy-coloured.
3.Meanwhile, preheat oven to 150°C.
4.To make fillo fingers; line an oven tray with baking paper. One sheet of pastry on a clean surface; brush with butter; top with another sheet of pastry, brush with butter. Fold in half crossways. Brush with butter; fold in half crossways again. Brush with butter; sprinkle hazelnuts. Fold in half, brush with butter. Cut into four long strips; place on oven tray. Repeat process with remaining ingredients to make another four fillo fingers.
5.Bake 10 minutes or until golden brown. Dust with sifted icing sugar.
6.Serve quince and some poaching liquid with fillo fingers.
Cook a double or triple batch of these quinces and store them in their syrup in the fridge. Serve with porridge or muesli for breakfast.
Note
