RECIPES
Quince, lemon thyme and rice pudding
20 minutes
4 hours
6
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INGREDIENTS

700g caster sugar1 vanilla bean

Peel of ½ lemon

2 star anise

1 cinnamon quill

1 litre water

4 quinces

Rice Pudding

600ml milk160g short grain rice

1 vanilla bean

1 piece lemon peel

Pinch of salt

60g sugar

Garnish

Wattle seed

Lemon thyme leaf

METHOD

1. Pre-heat Oven to Conventional 150°C.
2. Place 1 litre water, sugar, vanilla, peel, star anise and cinnamon into an Induction compatible oven dish. Bring to boil on Induction level 7.
3. Peel and quarter quinces and remove cores. When syrup is boiled, place quinces and all the trimmings into the oven dish.
4. Cover quince with a sheet of baking paper flush against the syrup. Place in the oven on shelf position 2.
5. Bake for 4 hours until quinces are dark and candied.
6. Once cooked, leave quince in the oven to cool in the syrup.
7. Remove quince from syrup and strain, discarding core and peel.

Rice Pudding

1. Place milk, rice, vanilla bean, lemon peel and salt in a Solid steam tray. Steam at 100°C for 30 minutes.
2. Remove from Steam Oven and stir in sugar. Steam at 100°C for a further 15 minutes.

To serve

1. Slice quinces. Place rice pudding in a bowl, top with sliced quinces and a little of the syrup.
2. Sprinkle some wattle seed and lemon thyme leaf.

Notes

  • Quince peel and core contains high levels of pectin which enhances the ruby colour of the quince when baking. Quince will keep in the syrup in an air tight container for up to two weeks.

APPLIANCE / FUNCTION

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  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

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