Delicious Dessert Recipes Using Quince Jelly

Tasty Pudding Ideas – Apple Compote and Quince Russe

© Elaine Findlay

Oct 25, 2009

The fruit of the quince is rarely eaten raw as it’s extremely hard and really quite bitter but it can be made into a wonderfully fragrant jelly – the recipe for which is given in this article: How to Make Quince Jelly. It is most commonly used as an accompanying sauce for roast pork, game and duck but it can be used to make delicious desserts. Two quince jelly recipes are offered here.

Both recipes are easy to make and will only take about half an hour or so to cook. The second recipe though requires a charlotte russe type mould (basically, a metal bowl with slanting sides and a flat bottom). A recipe for sponge fingers for the russe has been given, and requires a specialist sponge finger baking tray – but they can be substituted for ready made sponge fingers.

Recipe for Apple and Quince Compote

Ingredients (serves 4):

• 4 cooking apples
• ¼ pt water
• 4 oz caster sugar
• 8 tsp quince jelly
• ½ tsp ground cinnamon

Method:

1. Peel and core the apples and cut in half
2. Put the oven on to gas mark 4, 180 C, 350 F
3. Mix the water, sugar and cinnamon in a saucepan
4. Bring to the boil and simmer for 10 minutes
5. Add the apples to the syrup and simmer until they are almost cooked
6. Remove the apple halves from the syrup and put on a baking tray then pop in the oven
7. Boil the syrup down until it’s almost jelly like
8. Remove the apples from the oven and put on a serving dish
9. Fill the cavities where the cores were with a teaspoon each of quince jelly
10. Pour the syrup over them then serve immediately with whipped cream

Recipe for Sponge Fingers for Quince or Charlotte Russe

Ingredients:

• 4 level tbsp plain flour
• 3 level tbsp caster sugar
• 1 large egg

Method:

1. Lightly grease the sponge finger tray with butter or margarine and dust with a mixture of sugar and flour
2. Put the egg and sugar into a mixer and whiz up until it is stiff enough to hold the impression of the blade for a few moments
3. Slowly add the flour to the mixture and fold in
4. Pour into the sponge finger tray and bake at gas mark 6, 200 C, 400 F for 10 minutes or so until nicely golden
5. Remove from the tray and allow to cool before use

Quince Russe Recipe

Ingredients:

• 10 sponge fingers
• 3 tbsp quince jelly
• 1 pt (or thereabouts) vanilla ice cream

Method:

1. Line a 1½ pt russe tin with one complete piece of cling film (this will make the turning out much easier)
2. Spread the quince jelly over the sponge fingers
3. Arrange the sponge fingers around the edges of the tin, with the non jelly side on the cling film
4. Fill the middle with the vanilla ice cream
5. Turn out, remove the cling film and serve immediately with whipped cream.

Tasty Puddings Using Quince Jelly

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