I’m not sure about you – but we’re fortunate to live in a region that has definite seasons.

The summers are hot, long and dry (usually), the winters are long, long, long, bleak and coooooooold. So why would anyone live here? Because we have the most incredible springs and autumns.
One of the best parts of autumn (besides perfect gardening weather) is the abundance of seasonal fruit and veg. We have been blackberrying, pickling, preserving – and we have been gifted with boxes of nashis, plums, apples, cucumbers (no one ever has an excess of ripe tomatoes around here – plenty of green ones though). We have a small orchard and a single quince tree – this year our small quinces just dropped – I suspect not enough water. We are lucky to have a generous friend (who is also a magnificently dedicated gardener) who was happy to share her bountiful quince crop with us (rather than the huge flocks of ravenous cockatoos).

As part of our Easter Product range we have always made a beautiful tart of poached quinces with a walnut frangipane. The tart is just delicious but the magic is in the poaching of the quinces. Scroll down to the recipe below.

We poach small batches like this regularly throughout the season – and our kids eat them with yoghurt or on their porridge. Once they’re poached, you can also preserve them to keep them for longer. If you can find some, a bowl of quinces looks so beautiful, and as they ripen, they will perfume your room with an exotic scent.

Here’s a short video of how Damian prepares and poaches quinces here at the Piper St Food Co:

POACHED QUINCES

Ingredients

  • 6-8 quinces
  • 750g caster sugar
  • 2L water
  • Zest & juice half a lemon
  • Aromats – cinnamon quills, star anise, cloves (your preference here)

Method

  1. Peel & halve quinces (keep peeled quinces in acidulated water while preparing other quinces)
  2. In a heavy based pot add sugar, water, spices, lemon zest & juice – cover with a cartouche (baking paper) and lid of pot and set to a slow simmer for 3-4 hours. Check occasionally.
  3. Allow to cool – then remove quinces cut each half in 2 and then cut seeds/core out. Place in a jar or container and pour over syrup. Refrigerate.

SWEET PASTRY

  • 165g plain flour
  • 65g icing sugar
  • 65g unsalted butter
  • Pinch salt
  • 1 egg

Method

  1. Place flour, sugar, butter & salt into food processor and pulse to a fine crumb
  2. Add the egg and pulse until pastry just comes together
  3. Flatten into a round disc, wrap in cling film and refrigerate for 30 mins

WALNUT FRANGIPANE

  • 50g almond meal
  • 50g walnut meal
  • 100g castor sugar
  • 1tsp vanilla extract
  • 1Tbsp brandy
  • 1 egg
  • 20g flour
  • 50g chopped walnuts

Place all ingredients into a bowl and stir to combine

TART

  1. Preheat oven to 180˚C
  2. Roll out sweet pastry to line a 24cm loose bottom flan tin. Line with pastry and let rest for 30 mins
  3. Blind bake pastry for 20 mins – once cooked pour in frangipane mixture
  4. Turn oven down to 170˚C
  5. Remove quinces from syrup and cut into slices and arrange on top of frangipane
  6. Scatter with chopped walnuts. Bake on middle shelf for 40 minutes or until the frangipane is golden
  7. Allow to cool before removing from tin
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About the author

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Bryanna Sandercock
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Bryanna has owned and managed award winning small businesses in the Macedon Ranges for over 15 years. She lives and works in Kyneton and currently operates Piper St Food Co with her husband Damian.

Easter Local Produce Piper Street Food Co