TODAY’S RECIPE: Madeira roast quince fool

DIVINE dessert. Serves 4.

Ingredients

2 large quince, peeled and sliced

100g sugar

1 vanilla bean, seeds scraped out

1 orange, zested

300ml Madeira

Method

350ml double cream

150ml Greek yoghurt

Handful of toasted

hazelnuts

1 Heat oven to 180c/160c fan/gas 4. Arrange the quince in a greased roasting tin or casserole and scatter over sugar and vanilla seeds, throwing in the pod. Add orange zest and lemon juice, and pour over Madeira and 100ml of water. Cover with foil and roast for 25 to 30 minutes until the quince are pink and tender.

2 Leave to cool, then blitz half the quince into a puree and finely chop the other half. Reduce the roasting juice in the pan to a syrup. Stir the puree and finely chopped quince together. Whip the cream to soft peaks and fold through the yoghurt with a little of the syrup. Layer the quince mix and cream mix in glasses. Chop a few hazelnuts to sprinkle on top and serve.