Quince Terrine

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About


For the Quince Terrine

  • 5 large quinces
  • 300 g caster sugar


Peel the quinces. Use a mandoline to slice the quince to a thickness of 5mm. Line a 15cm x 10cm terrine mould with greaseproof paper. Layer up the quinces, making sure that they overlap and are tightly packed.

Make a light caramel with the sugar. Pour over the quince terrine. Place a sheet of greaseproof over the top.

Bake at