Baked Quince and Cinnamon Brioche with Craîe Fraiche

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

As quinces cook with sugar or honey they change colour, the sugar transforming the pale, woody flesh into something rich, red and tender. Another version of this dessert is to work some of the cooked quince into the brioche dough as it is being rolled ready for baking to give added textural dimension. Prepared this way, the brioche can also be served simply as a tea cake.