Honey and bay quince jellies
- October 2019
- Serves 4
- Hands-on time 25 min, simmering time 1 hour 30 min to 1 hour 50 min, plus cooling and setting
Few things say autumn quite like quince, a star ingredient from October’s seasonal produce. Chef Gill Meller’s quince jellies, with an aromatic star anise crumble, is the perfect autumnal pud reserved for adults.
Or try this spiced quince and ginger upside-down cake with caramel custard for another show-stopping pud.
- 11.2g (6.7g saturated)
- 84.9g (66.4g sugars)
After squeezing the juice from it, keep the cooked fruit in the fridge. It’s great with ice cream or porridge.
Buy quinces from farmers’ markets, greengrocers and finefoodspecialist.co.uk.
Cooking times for quinces vary but if the pan is beginning to look dry in step 1, add more water.
Make the jellies and crumble up to 2 days ahead. Cover and chill the jellies and keep the crumble in a separate airtight container.
Rate & review