Quince and madeira syllabub trifle recipe
Quinces can be hard work to prepare, but your efforts will be rewarded with a gorgeous wintry, festive dessert - a madeira syllabub trifle.
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Cooking tools:
- Offset spatula
- Microplane
- Roasting pan
- Trifle bowl
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
- Plastic wrap
- Oven
- Stove
- Refrigerator
Ingredients
- Zest and juice of 1 lemon
- 100ml madeira
- 3 tbsp brandy
- 60g caster sugar
- Fresh nutmeg for grating
- 400ml double cream
- 1 lemon
- 4 ripe quinces
- 1 cinnamon stick, snapped in half
- 4 whole cloves
- 200g caster sugar
- 350ml double cream
- 350ml whole milk
- 1 vanilla pod
- 4 medium free-range egg yolks
- 2 tbsp cornflour
- 75g caster sugar
- 400g madeira cake
- 8 amaretti biscuits
- 150ml madeira
- Toasted flaked almonds and strips of candied orange peel to decorate
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