Quince and madeira syllabub trifle
- December Christmas 2013
- Serves 8, with leftovers
- Takes 50 minutes to make, 2½-3½ hours to cook, plus cooling
Quinces can be hard work to prepare, but your efforts will be rewarded with a gorgeous wintry, festive dessert such as this quince and madeira syllabub trifle.
- 32.1g fat (18.8g saturated)
- 7.9g protein
- 43.4g carbs (33.7g sugars)
- 0.7g fibre
- 0.3g salt
Quinces are in season in late autumn through early winter.
You can cook the quinces to the end of step 2, then keep them in the fridge, covered by poaching juices, for up to 3 days. The leftover trifle will keep in the fridge for up to 3 days – great as a naughty breakfast!
Ripe quinces are firm but aromatic; depending on when you buy them, cooking time will vary, so check after 2½ hours. They should be soft, like poached pears. If you can’t get hold of quinces, use peeled, quartered and cored comice or williams pears. Cook in the same way for 20-30 minutes, then reduce the syrup until thick, sweet and flavourful.
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