- 2 cup sugar
- 2 cup water
- 3 large quinces, peeled, cored,cut into 1.5 cm wedges
- 1 tablespoon powdered gelatine
- 450 gram madeira cake cut into 2cm slices
- 1/4 cup sweet sherry or amaretto
- 600 millilitre tub thickened cream, whipped
- 1/4 cup flaked almonds, toasted
- 1Combine sugar and water in a large heavy-based saucepan. Stir over a medium heat for 3-4 minutes, until sugar dissolves. Add quince. stirring to coat in syrup. Bring to the boil.
- 2Reduce heat to low. Simmer, covered, for 3 hours, stirring occasionally, until quince is rosy pink and tender.
- 3Drain quince, reserving 2 cups liquid. Bring 1/2 cup reserved liquid to boil. Using a fork, vigorously whisk in gelatine to dissolve. Whisk in remaining reserved liquid. Cool to room temperature.
- 4Arrange cake slices in base of serving bowl. Drizzle sherry over cake. Pour gelatine mixture over. Chill 3 hours or overnight. until set.
- 5Arrange quince over set jelly mixture. Top with dollops of cream and toasted flaked almonds before serving.
Quince can be baked in an ovenproof saucepan or dish, ensuring sugar is dissolved and quinces covered. Place in a slow oven, 150°C, for 3-4 hours.
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