This is pretty much cheese-lovers nirvana; cutting open a baked camembert is one of those moments that compels a collective gasp around the table, before a quick clamour to find a suitable means of damming the tide of melted cheese. Roasted garlic cloves can be squeezed and spread onto toasts before diving in.
To poach a quince: peel it, half it and slip it into a just-bubbling pan of sugar syrup for an hour or so – the fruit slowly softens and starts to turn a deep, ruby pink. Once cooked, they’ll sit submerged in the syrup in the fridge for at least a week.
A recipe by Stuart Ovenden from The Orchard Cook.
- Quince 1, poached in sugar syrup
- Puff pastry 375g, one pack
- Egg 1, beaten
- Poppy seeds
- Garlic bulb 1
- Toasted sourdough to serve
Stuart Ovenden is the author of The Orchard Cook, £25, published by Clearview Books. stuartovenden.com
Main image: ©Stuart Ovenden