Let's Cook with Meg and Ted

Quince clafouti

3 eggs
120 ml cream
120 g sugar
1 teaspoon vanilla essence
70 g plain flour, sifted
25 g softened butter
2 poached quinces, diced in 2.5 cm pieces
75 ml brandy
50 g flaked almonds
icing sugar

Beat the eggs, cream and sugar together in a bowl. Add the flour and beat with a wooden spoon for about 1 minute. Set aside to rest for 1 hour at room temperature.

Preheat the oven to 220C and butter an oval, 2-litre ovenproof dish. Spread the quince evenly over the base of the dish, and then spoon over the brandy. Pour over the batter and place on the top shelf of the oven. Bake for 15 minutes, then sprinkle with the almonds and bake for another 10-15 minutes, or until golden brown. Dust with the icing sugar and serve immediately.

Serves 6.

5 January 2004

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