- 5 medium quinces (1.75kg)
- 4 1/2 cup (990g) caster (superfine) sugar
- 3 cup (750ml) water
- 2 cup (500ml) rosé wine
- 8 black peppercorns
- 3 fresh bay leaves
- 2 vanilla beans, split lengthways (see techniques)
- 1 teaspoon icing (confectioners’) sugar
- 2 teaspoon (7g) dried yeast
- 1/4 cup (55g) caster (superfine) sugar
- 2/3 cup (160ml) lukewarm milk
- 4 egg yolks
- 2 cup (300g) ‘00’ flour, bread flour or plain (all-purpose) flour
- 2 teaspoon sea salt flakes
- 80 gram (21/2 ounces) butter, softened, chopped
- 80 gram butter, softened, chopped
- 1/2 cup (110g) caster (superfine) sugar
- 1 egg
- 1 cup (120g) ground almonds
- 1 tablespoon plain (all-purpose) flour
- 1Preheat oven to 150°C. Peel quince, reserve half the peel. Quarter quince, do not core.
- 2Stir sugar, the water, wine, peppercorns, bay leaves and vanilla beans 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.) Bake in oven 5 hours, turning twice, or until quince are tender and deep red in colour. Cool in syrup. Cover; refrigerate overnight.
- 3Meanwhile, make brioche: Combine yeast, 1 tablespoon of the sugar and milk in a small bowl. Cover; stand in a warm place for 10 minutes or until frothy. Stir in yolks.
- 4Combine flour, salt and remaining sugar in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture, mix on low speed until combined. Mix on medium speed for 5 minutes or until dough is smooth and elastic. Add butter, a small piece at a time, mixing until smooth. Transfer dough to a large oiled bowl, cover tightly with three layers of plastic wrap; refrigerate at least 4 hours or overnight.
- 5The next day, remove quince from syrup with a slotted spoon. Cut cores from quince; cut each quarter in half lengthways. Strain syrup; reserve bay leaves and vanilla bean, discard peel and peppercorns. 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 5 minutes or until thickened. Cool.
- 6Meanwhile, make almond frangipane: Beat butter and sugar in a small bowl with an electric mixer until creamy. Beat in egg. Stir in ground almonds and flour.
- 7Preheat oven 210°C.
- 8Roll chilled brioche out on a well-floured sheet of baking paper into a 18cm x 34cm (7¼ -inch x 13¾ -inch) oval shape. Lift paper with brioche onto a large oven tray. Spread frangipane on dough, leaving a 1.5cm (3/4-inch) border. Top with three-quarters of the quince, cover loosely with plastic wrap; set aside in a warm place for 20 minutes or until slightly risen.
- 9Bake brioche for 25 minutes or until risen and browned, and dough is cooked through. Cool for 5 minutes. Serve brioche topped with remaining quince, reserved bay leaves and vanilla bean; drizzle with a little reduced syrup.
Make ahead: You will need to make the brioche and quince a day ahead as they both need to be refrigerated overnight. The almond frangipane can also be made a day ahead, however you will need to bring it back to room temperature before use in order for it to be spreadable.You will need to start this recipe the day before. To make brioche without an electric mixer: combine ingredients in a bowl using a wooden spoon, turn out onto a well-floured work surface and knead for 5 minutes or until smooth. Mixture will be sticky. Add butter a piece at a time, kneading each piece in well before adding the next until smooth. We poached the quince in a syrup based on rosé wine, however you could use a light red or white wine if you prefer. For a non-alcoholic syrup use verjuice (the juice of unripe grapes). For a quick custard to serve with the brioche, stir 2 tablespoons of the reduced syrup into ready-made thick custard.
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