Maggie Beer gave me the idea for this delicious Quince and Almond Pavlova Parfait. When you put poached quinces, crispy meringue, whipped cream, and toasted almonds together, you get a delicious dessert with just the right amount of each flavor and texture.
Ingredients: 4 quinces, peeled, cored, and sliced. 1 cup sugar. 1 vanilla bean, split. 4 egg whites. 1 cup caster sugar. 1 teaspoon white vinegar. 1 teaspoon cornflour. 1 cup almonds, toasted and chopped. 2 cups thickened cream. 1/4 cup honey. Mint leaves for garnish.
Instructions: Set the oven to 120C 250F and heat it up. In a saucepan, mix sugar, vanilla bean, and slices of quince. Put a lid on top and add water. Simmer until the quinces are soft and syrupy. Take out the vanilla bean. Beat egg whites in a dry, clean bowl until soft peaks form. Slowly add caster sugar and beat until the mixture is shiny. Add vinegar and cornflour and mix well. Make a circle with the meringue on a baking sheet lined with parchment paper. Put it in the oven for one and a half hours, or until the outside is golden. Whip the cream until it forms stiff peaks. Stack the meringue, whipped cream, sliced quince, and toasted almonds in serving glasses. Add mint leaves to the top of each parfait and drizzle it with honey. Enjoy! Serve cold.
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