This creamy pudding and the squash-like texture of poached quince are a nice contrast. Cow or sheep’s milk can be used in place of goat’s milk, and the addition of sour cream delivers a ...

Note: Adapted from Barbara Ghazarian’s “Simply Quince.” Light, rich and creamy, this pudding-like dessert is a French classic. Sublime when served slightly warm or just at room temperature ...

To test if sponge is ready, insert a metal cake skewer into the centre; if skewer comes out clean, pudding is cooked. Remove foil, allow pudding to stand for 10 minutes, then carefully turn out.

Arrange the quince in a single layer in a 9-by-13-inch baking dish. Drizzle the 3 tablespoons of melted butter over the quince, then sprinkle them with brown sugar. Bake the quince until tender ...

For poached quince, combine quince cores and trimmings, sugar and 500ml water in a saucepan and simmer over medium heat until a syrup forms (10-15 minutes). Strain, then return syrup to pan withquince ...

To try a recipe for quince braised in honey and wine adapted from Deborah Madison's Seasonal Fruit Desserts, click here, or click here for a recipe for Indian Pudding.. One of my first memories of ...

Use a slotted spoon to transfer quince to a heatproof bowl. Simmer cooking juices over medium heat for 10-15 minutes or until syrupy. Remove from heat and strain through a fine sieve over quince.

This is a great autumn pudding. Quince is a beautiful fruit with the most delicious perfume imaginable; these magnificent fruits are in season right now.