{"id":109887,"date":"2024-06-05T12:18:50","date_gmt":"2024-06-05T02:48:50","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=109887"},"modified":"2024-06-05T12:18:53","modified_gmt":"2024-06-05T02:48:53","slug":"quince-poached-in-red-wine-with-bay-leaf-custard","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/quince-poached-in-red-wine-with-bay-leaf-custard\/","title":{"rendered":"Quince Poached in Red Wine with Bay Leaf Custard"},"content":{"rendered":"\n

Ingredients: (Serves 4)<\/strong>
\u00bc Cup honey
4 Star anise
2 Cinnamon quills
Zest and juice of a lemon
2 Quinces, peeled and halved
1\u00bd Cups red wine
\u00bc Cup pistachios, roughly chopped<\/p>\n\n\n\n

Bay leaf custard:<\/strong>
400ml Low-fat milk
5 Bay leaves (ideally fresh)
2 Teaspoons vanilla bean paste
3 Egg yolks
2 Tablespoons honey
1 Tablespoon cornflour<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

    \n
  1. Preheat oven to 180oC. Combine honey, star anise, cinnamon, lemon zest, lemon juice, quince and wine in a small oven safe frying pan. Bring mixture to the simmer over high heat. Remove from heat, cover tightly with alfoil and roast for 55-65 minutes or until tender. Turn the quinces carefully halfway through cooking.<\/li>\n\n\n\n
  2. To make the bay leaf custard, place the milk, bay leaves and vanilla into a medium saucepan. Bring to a simmer then remove from heat. Set aside to infuse for 10 minutes.<\/li>\n\n\n\n
  3. Whisk egg yolks, honey and cornflour together in a bowl. Remove bay leaves from the milk. Pour hot milk mixture onto eggs, whisking to combine. Pour mixture back into the saucepan. Gently cook the custard on medium heat, whisking until thickened slightly. Set aside.<\/li>\n\n\n\n
  4. Divide quince between serving bowls. Place frying pan back over heat and bring to boil. Cook until syrup thickens slightly, the spoon over quinces. Serve with custard and pistachios.<\/li>\n<\/ol>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n\n\n
    \"\"<\/figure>\n\n\n\n

    sprout.edu.au<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingredients: (Serves 4)\u00bc Cup honey4 Star anise2 Cinnamon quillsZest and juice of a lemon2 Quinces, peeled and halved1\u00bd Cups red wine\u00bc Cup pistachios, roughly chopped Bay leaf custard:400ml Low-fat milk5 Bay leaves (ideally fresh)2 Teaspoons vanilla bean paste3 Egg yolks2 Tablespoons honey1 Tablespoon cornflour Method: sprout.edu.au<\/p>\n","protected":false},"author":19,"featured_media":106689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[166,5682],"tags":[],"geo_market":[],"class_list":["post-109887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","category-on-the-menu"],"acf":[],"yoast_head":"\nQuince Poached in Red Wine with Bay Leaf Custard - 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