Description
A divine meringue pie showcasing roasted quinces.
Ingredients
Scale
- 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