This Quince Meringue Pie is a kind of mish-mash of a Free-Form Apple Tart and Mini Lemon Meringue Pies using slow-roasted quinces.
By Christina Soong-Kroeger
Ever since I started cooking with quinces a few weeks ago I’ve been dreaming up ways to enjoy this magnificent fruit. 
So this Quince Meringue Pie is a kind of mish-mash of my Free-Form Apple Tart and my Mini Lemon Meringue Pies, using slow-roasted quinces.
Yes, roasting the quinces takes some hours. I’m not going to lie; this is not a dessert that can be made on the spur of the moment. But good things come to those who wait so think of this pie as the culinary equivalent of your perfect partner – chances are, it won’t be the first person you fall for.
Speaking of love, don’t you just love that fat wedge of meringue? I’m trying to reduce the amount of sugar I eat so I used way less sugar than usual and I didn’t miss it at all. This pie is perfect just as it is.
So tell me dear reader, what dessert are you willing to wait for?
Quince Meringue Pie
- Total Time: 4 hours 55 minutes
- Yield: 6 1x
Description
A divine meringue pie showcasing roasted quinces.
Ingredients
- 4 quinces
- 3 tablespoons verjuice
- 1/4 cup sugar
- 1 sheet frozen puff pastry
- 1 egg yolk, beaten
- 2 egg whites at room temperature
- 1/4 cup sugar
Instructions
- Preheat your own to 140 degrees Celsius (120 degrees fan-forced).
- Line baking tray with baking paper.
- Peel the quinces (retaining peels) then cut into quarters.
- Core each quarter (retaining cores) and then slice into three pieces, length-wise.
- Arrange quince skin on baking paper, then cover with slices and cores.
- Sprinkle over verjuice and 1/4 cup sugar.
- Wrap baking tray securely in tinfoil to create a seal.
- Bake in oven for four hours.
- Read, watch a movie, do your washing, have a nap or whatever you like to pass the time. You can even do the quinces the night before.
- Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
- Take one sheet of puff pastry out of the freezer and leave to thaw on kitchen bench.
- Meanwhile, get on with making the meringue.
- Beat two, room-temperature egg whites until stiff peaks form.
- Add 1/4 cup sugar gradually, making sure to beat it in well.
- Beat until meringue is thick, glossy and firm.
- Next, line a tray with baking paper.
- Place puff pastry on top and then arrange quinces on top in an artistic pattern.
- Fold edges of the pastry in and brush with egg yolk.
- Spoon meringue on top, being careful not to bash the air out of it. Gently, gently.
- Bake for 30-35 minutes until pastry is brown and top is a uniform beige.
- Use a blow torch to create scorch marks if desired.
- Prep Time: 20 mins
- Cook Time: 4 hours 35 mins
