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Poached
quince with mascarpone custard
Another Burgh Island
hotel speciality courtesy of Conor Heneghan. Try it with rhubarb
if you can't get hold of quince.
Quince
6 x quince fruit (peeled cored & quartered)
3 x cups of cold water
1½ cups caster sugar
¼ lemon
- Poach
quince with water and caster sugar until tender and deep red
in colour.
- Remove
fruit and put into a clean tray. Strain juice over fruit and
leave to cool.
Mascarpone
custard
1 cup of milk
2 egg yolks
½ cup caster sugar
¼ cup plain flour
¾ cup of double cream
1 teaspoon vanilla extract
½ cup mascarpone cream cheese
- Heat milk
in a heavy saucepan.
- In a large
bowl beat egg yolks & sugar until light and pale.
- Slowly
add hot milk to egg yolk mixture, return to heat and cook gently
until it comes to the boil. Put mixture to a fresh bowl – leave
to cool.
- Chill
for at least an hour.
- Whip cream
with vanilla essence until thick. Whisk fresh chilled custard
with mascarpone cheese and gently fold in whipped cream.
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