SPICED QUINCE, YO­GHURT AND WHITE CHOCO­LATE GANACHE, CANDIED PISTACHIO

Central Telegraph - - TASTE -

Serves: 4 IN­GRE­DI­ENTS

500g su­gar

2 cin­na­mon quills

2 star anise

2 cloves

1 tsp vanilla paste

1 lemon, zest and juice 2 quince, peeled and halved just prior to poach­ing 225g white choco­late 120ml cream

180g Greek yo­ghurt As­sorted flow­ers, op­tional

CANDIED PISTACHIO

125g pistachio 35g caster su­gar 1½ tsp vanilla paste

METHOD

Bring su­gar and 1 litre of water to the boil with spices and vanilla. Re­move from heat and add zest and juice. Add quince and place over low flame for three hours. Cool in syrup. While the quince are cooking, place choco­late and cream in a bowl over a pot of sim­mer­ing water then al­low to cool slightly. Whisk in yo­ghurt then chill un­til re­quired. To serve, spread ganache on plates, ar­range quince on top, spoon over a lit­tle cooking liquor, scat­ter with pistachio and strew with flow­ers.

CANDIED PISTACHIO

Pre­heat oven to 170C. Spread nuts on a bak­ing tray and roast un­til browned. Heat a fry­ing pan over medium heat, add nuts, then grad­u­ally scat­ter over su­gar and vanilla paste. Mix non-stop for 10 mins un­til su­gar caramelises and coats nuts. Cool nuts on a tray lined with bak­ing pa­per. Alas­tair McLeod is the chefowner of Al’FreshCo, al­freshco.com.au

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.