Quince and Sherry Trifle

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

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
December
England
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