Quince and Sherry Trifle

Name: Quince and Sherry Trifle
Yield: Serves eight
Cuisine: United Kingdom
Ingredients: 1 vanilla pod or a few drops of vanilla extract; 300 ml (10 fl oz) (double) cream; 2 teaspoons crystallised violets, pistachios or angelica; 100–150 ml (3½–5 fl oz) Amontillado sherry; 6 egg yolks; 60 g (2¼ oz) light brown sugar; 400 ml (14 fl oz) milk; 500 g (1 lb 2 oz) vanilla sponge cake; 2 tablespoons flaked almonds; 3 quinces; 5 gelatine leaves; 375 ml (13 fl oz) white wine; 100 g (3½ oz) golden caster sugar; juice of 1 lemons

Preparation info

Serves
eight

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

I like to use a good Amontillado in my trifling, as it’s rich, fruity but ultimately quite dry.

Ingredients

3 quinces
juice of 1 lemons
100 g (

Europe
United Kingdom
Dessert
England
December
Vegetarian

Method

Preheat the oven to 140°C (275°F, Gas Mark 1).

Peel the quinces, halve and core and toss them in the lemon juice. Arrange the fruit in an ovenproof dish and sprinkle over the caster sugar before adding the wine. Cover with a sheet of foil and s