Sunday, 10 October 2010

Sunday breakfast: gorgeous, golden caramelised quince on toasted brioche

I'm beginning to ease into this quince-with-everything lark. A meal without quince now seems to be missing something...

Serves 2

2 thick slices of brioche
3 large quince, peeled
3 tbsp light brown sugar
6 tbsp apple juice
25g butter

1) Slice each quince into fat wedges,about 8 to 10 from each fruit. Then melt the butter in a frying pan and fry the quince for a few minutes until slightly softened, then toss in the sugar and continue to cook until the fruit is caramelised. Add the apple juice and let it bubble down to create a thick syrupy sauce, then pile high onto the toasted brioche.

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