Quince and almond pastries
Photo by Babiche Martens
- Wash the quinces well. Halve, core and slice into eighths then place in a heavy-based saucepan. Cover with water. Add the sugar, lemon juice, zest, cinnamon and star anise. Cover and barely simmer for 2½ hours, turning until the fruit becomes a rich red.
- Preheat oven to 200C. Divide each sheet of pastry into 6 and lay on greased oven trays. Mix the creme fraiche with the almonds and honey and spoon a little onto the centre of each piece of pastry.
- Slice the quince finely and lay over the creme fraiche mixture, spoon over a drizzle of quince syrup from the saucepan. Bake for 15 minutes or until puffed and golden. Serve immediately.