Desserts FROM THE orchard

Michele Cranston explores the fruity delights of winter’s sweet harvest with these simple warming desserts.

PHOTOGRAPHY BY BRETT STEVENS STYLING BY MICHELE CRANSTON

Baked quince with chocolate mousse SERVES 6 PREP AND COOK TIME 3 HOURS 30 MINUTES (+ REFRIGERATION TIME) 3 medium (1kg) quinces 1 cup (250ml) water 40g butter, chopped ¼ cup (55g) white sugar 1 teaspoon grated fresh ginger CHOCOLATE MOUSSE 200g dark chocolate 30g butter, softened 3 eggs, separated 300ml thickened cream, whipped softly 1 Preheat the oven to 170°C (150°C fan-forced); line a shallow baking dish with baking paper. 2 Peel and core the quinces; cut into 2cm chunks. Put the quince pieces into the dish with the water, butter, sugar and ginger. Cover with foil and bake for 3 hours or until the quince is ruby red and soft. Transfer the quince and syrup to a serving dish. Cool, then refrigerate until ready to serve. 3 CHOCOLATE…

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The Australian Women's Weekly (Digital) - 1 Issue, August 2015

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