Preparation time 10 minutes
cooking time 9 minutes
Serves 6

250g thickened cream
2 whole eggs (120g)
3 yolks (60)
100g sugar
10g flour
70g chopped peeled hazelnuts
Splash armagnac
2 Poached quince – cut into small pieces

Pre-heat oven to 200°C.
Lightly whisk together cream, eggs and yolks.
Sift the sugar and flour and mix with the nuts.
Whisk the wet mix into the dry. Add a splash of Armagnac.
Cut the poached quince into small pieces.
Rub your shallow baking dishes with butter, arrange the pieces of quince in the dishes and ladle over the batter.
Place in the pre-heated oven, turn down to 180°C and bake for 9 minutes until puffy, golden and the centre is just cooked.
Remove from the oven, dust with icing sugar and serve with whipped cream.

For the poached quince
2 whole quince – peeled into acidulated water
2 litres water
500ml    sugar
1 vanilla pod
1 lemon - juice
Place all ingredients in a saucepan, cover with grease proof paper and poach gently for 20 minutes or until soft. Cool down in the liquor.
Be careful not to over cook or the quince will turn to mush.

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