Quince galette

Take slow-roasted quince, add flaky pastry and you have the ideal winter dessert.



1.Preheat oven to 150°C/300°F.
2.Peel quince; reserve half the peel. Cut quince into quarters, do not core.
3.Stir sugar, 3 cups (750ml) water, wine, cinnamon stick and vanilla in a large cast iron casserole or baking dish over medium heat until sugar dissolves. Add quince and reserved peel, bring to the boil; cover with a piece of baking paper then cover tightly with foil or a lid (make sure quince is submerged in the liquid).
4.Bake quince for 5 hours, turning twice, or until quince are tender and deep red in colour. Leave quince in syrup to cool.
5.Remove quince from syrup with a slotted spoon. Cut cores from quince; cut each quarter in half lengthways. Strain syrup; discard solids. Reserve 2 cups (500ml) of the syrup. Return quince to remaining syrup; stand until required. Place reserved syrup in a medium saucepan over medium heat; simmer for 20 minutes or until reduced and thickened. Cool.
6.Preheat oven to 210°C/420°F. Grease a large oven tray; place tray in oven while heating.
7.Layer pastry sheets in alternate directions, on a large piece of baking paper, brushing each layer with some of the oil.
8.Combine extra sugar and ground cinnamon in a small bowl; reserve 2 tablespoons. Combine almond meal with remaining cinnamon sugar. Sprinkle almond mixture over pastry leaving a 10cm (4in) border. Arrange drained quince over almond mixture, fold pastry edge over quince. Transfer galette, on baking paper, to preheated tray. Brush pastry edges with remaining oil, then sprinkle with reserved cinnamon sugar.
9.Bake galette for 20 minutes or until pastry is golden and crisp. Drizzle with most of the reduced syrup; sprinkle with almonds and dust with sifted icing sugar. Serve galette with yoghurt drizzled with remaining syrup.

Quince can be prepared to the end of step 4 up to 3 days ahead; store, covered, in the refrigerator.


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