2 large quinces
175g caster sugar
Puff pastry, enough to roll out to a 22cm circle
30g butter, cut into small dice
Peel and core the quince and cut each one into 8 even sized wedges, place to one side and don’t be concerned if they start to discolour.
Scatter the caster sugar over the base of an 18cm ovenproof dish, arrange the quinces neatly on top and pour over the water. Place a lid on the pan and simmer for 15 mins.
In the meantime, roll out the puff pastry into a circle of 22cm diameter and 3mm thickness. Rest in the fridge.
Now take the lid off the quince and turn the heat up high for 2 mins. The sugar liquor will reduce and start to thicken, with a delicate pink hue. At this stage add the butter and gently move the pan so the butter emulsifies.
Remove from the heat, reposition the quince if needs be to make a neat circular pattern and allow to cool for 5 mins.
Place the puff pastry disc over the top of the quince, tucking in the edges. Make a small hole in the middle to allow the steam to escape
Bake at 200C for 25 mins until the pastry is golden and crisp. Rest for 1 min before carefully inverting the dish onto a serving plate and turning out.
Recipe: Hayden Groves