Also a sub for the quince itself, candied and fresh...would pears work? I won’t be able to pull this off this Christmas, but it gives me a reason to prep and candy peel for next year. Also, do you have a preferred cream anglaise recipe?
You could certainly use pears! Poire William in place of quince wine would be fab. Just keep in mind the pears will candy faster than the quince-- and you want to use ones that are fairly firm.
Ageing is definitely a bonus (at least for puds!). In my family we go with "the longer the better" -- eldest in the cupboard now is 12 years. And ageing certainly made sense with some older recipes, such as the one we use, which makes around 10 puds, more than most could get through in a year or two (though I wouldn't be averse to trying). I age mine in the cupboard, and find they are very forgiving if neglected. There are years when I splash on some booze only once or twice when I remember, and they carry on just fine.
Microwaving is an option if one needs to save time -- a few 2-minute intervals until the middle is moist but not wet. They will look insipidly pale when done, but do darken properly in their final pre-eating steam.
I am so excited about the amount of quince in this! Just it’s quite hard to find quince wine… got any recommendations?
It's very hard and expensive to find quince wine! I'd use calvados instead.
Also a sub for the quince itself, candied and fresh...would pears work? I won’t be able to pull this off this Christmas, but it gives me a reason to prep and candy peel for next year. Also, do you have a preferred cream anglaise recipe?
You could certainly use pears! Poire William in place of quince wine would be fab. Just keep in mind the pears will candy faster than the quince-- and you want to use ones that are fairly firm.
I really like Delia Smith's custard recipe!
JOLLY! Love this
Stir up stir up!!!!
Just please DO NOT do what a family member did and serve it with yoghurt and a fruit chutney. It was unexpected and unwelcome.
I reckon the "Holly is the crown of thorns" is a later construction to make pre-Christian evergreens fit.
oh no no no no no no!
Ageing is definitely a bonus (at least for puds!). In my family we go with "the longer the better" -- eldest in the cupboard now is 12 years. And ageing certainly made sense with some older recipes, such as the one we use, which makes around 10 puds, more than most could get through in a year or two (though I wouldn't be averse to trying). I age mine in the cupboard, and find they are very forgiving if neglected. There are years when I splash on some booze only once or twice when I remember, and they carry on just fine.
Microwaving is an option if one needs to save time -- a few 2-minute intervals until the middle is moist but not wet. They will look insipidly pale when done, but do darken properly in their final pre-eating steam.
12 years?! Epic!!! You and your family are amazing! It's true that I've really neglected my fruitcakes in the cupboard before and they did fine.
I love this so much! The "quince in spirit" part was especially funny <3