Ingredients
Sour cream pastry
Method
1.Preheat oven at 160°C (140°C fan-forced).
2.Place sugar, water, vanilla and cinnamon in a large saucepan. Stir over a low heat until sugar dissolves; bring to boil.
3.Wash, peel and quarter the quince, cut quarters in half again if too large. Put fruit immediately into hot syrup and pour mixture into a deep large enamelled cast-iron casserole dish or baking dish; cover and cook for 4 hours or until just tender.
4.Remove from oven and cool slightly before taking cinnamon and vanilla bean.
5.Strain mixture and return syrup to pan, boil for 15 minutes or until mixture becomes a syrup like consistency; keep warm.
6.Preheat oven at 180°C (160°C fan-forced).
7.To make sour cream pastry, place flour and butter into a food processor, process until mixture resembles fine breadcrumbs. Add sour cream, process until well combined.
8.Roll pastry between two sheets of baking paper until 5mm thick. Remove top sheet of baking paper. Place quince quarters into the centre of pastry, leaving a 6cm border. Fold over edges, slightly overlapping and brush top with egg. Sprinkle with sugar. Cook for 35-40 minutes or until golden brown.
9.Serve warm topped with a dollop of creme fraiche and a drizzle of warm syrup.
