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