Slow-poached quince with filo fingers

The slightly astringent flavour of quince is softened during the slow-poaching, drawing out its richness. The fruit is soft and syrup drenched and delicious served with crisp, sweet filo fingers.

  • 2 hrs cooking
  • Serves 4
  • Print


Slow-poached quince with filo fingers
  • 1/2 cup (110g) caster sugar
  • 2 tablespoon honey
  • 1 bay leaf
  • 1 star anise
  • 3 cup (750ml) water
  • 2 large quinces (400g)
Filo fingers
  • 4 sheets filo pastry
  • 60 gram unsalted butter, melted
  • 2 tablespoon hazelnut meal
  • icing sugar, for dusting


Slow-poached quince with filo fingers
  • 1
    Place the sugar, honey, bay leaves, star anise and water in a large saucepan. Stir over medium heat until the sugar is dissolved.
  • 2
    Peel quinces, cut into quarters or eighths depending on their size, and remove cores. Add quince to syrup; cook over medium heat until the syrup comes to a simmer. Simmer over low heat for 3 hours 30 minutes or until quince is soft and rosy-coloured.
  • 3
    To make filo fingers, preheat the oven to 150°C (130°C fan-forced). Line an oven tray with baking paper. Place one sheet of pastry on a clean surface. Brush with a little butter; top with remaining sheet of pastry, brushing with more butter. Fold layered pastry in half crossways. Brush with butter; fold in half crossways again. Brush with a little more butter and sprinkle with half the hazelnut meal. Fold in half once more and brush with butter. Cut the rectangle into four long strips; place on the prepared tray. Repeat the process with the remaining ingredients to make another four pastry fingers. Bake 10 minutes or until golden brown. Dust with sifted icing sugar.
  • 4
    Serve quince and some of the poaching liquid with filo fingers and vanilla ice-cream, thickened cream or yoghurt, if desired.


If desired, poach extra quinces. Quinces and syrup can be stored in the fridge and served with porridge or muesli for breakfast. For a quick quince dessert, thinly slice the poached quince over puff pastry for a quick and tart or fold through a butter cake mixture for a rich twist on a tea-cake.

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