Glazed Quince Tarts with Vanilla Cream and Quince Syrup

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

The cuisines of the Mediterranean and Middle East use quinces in many ways but it is their cooking with sugar or honey I am most attracted by and practised at. Cooking and care turn these highly perfumed specimens into taste treats. And it is with a passionate heart and an understanding of the nature of the quince that a cook must then tackle the task of making them into a delectable dessert.