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

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 (

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Quince and Sherry Trifle

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of