I think I may have found some now.
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Quince and Pistachio CakeServes 10
Degree of difficulty: Medium
You need:
3/4 cup caster sugar (110g)
1/2 cup orange juice (125ml)
1 cup water (250ml)
2 cinnamon sticks, crushed
3 medium quinces (990g)sliced
Pistachio cake batter
90g butter
2 teaspoons grated orange rind
1 cup caster sugar(220g)
3 eggs
1/2 cup self-raising flour(75g)
1 cup plain flour (150g)
1/4 teaspoon bicarbonate of soda
1/2 cup sour cream (125ml)
1/4 cup orange juice(60ml)
1/2 cup chopped toatsted pistachios (75g)
Method:
Combine sugar, juice, the water and cinnamon sticks in medium saucepan; stir over heat, without boiling, until sugar is dissolved. Add quince, simmer, uncovered for about 1 1/4 hours or until quince is soft and liquid is almost absorbed; cool. Remove cinnamon sticks.
Preheat over to moderate. Grease deep 23cm round cake pan; cover base with baking paper.
Arrange two-thirds of the quince over the base of the pan. Blend or process the remaining quince until smooth. Gently fold quince puree into Pistachio Cake Batter to give a rippled effect. Spread cake batter over quince in cake pan.
Bake in moderate oven for about 1 1/4 hours. Stand cake in pan for 15 minutes before turning onto wire rack. Cake can be served hot or at room temperature, with cream custard, or ice-cream, if desired.
Pistachio Cake Batter, beat butter, rind and sugar in small bowl with electric mixer until combined.
Beat in eggs, one at a time, until combined (mixture will curdle). Stir in sifted flours and soda, with cream and juice, in two batches. Fold in nuts.
Serving Suggestion: Great to have with a cup of your favourite coffee."
From:
www.abc.net.au/brisbane/stories/s1120301.htmCaster sugar/superfine sugar.
Quince-Bread and butter puddingYou need:
Firstly core and clean quince’s and cut into small narrow slices and simmer in a mixture of sugar and water until they turn a red/ruby colour and taste test for sweetness. The sugar water mixture should reduce to almost a paste.
Next, take your bread of choice (except raisin bread) and butter each slice ,then spread the quince on each slice. Then cut the bread up to fit your cooking dish.
Take 3 eggs, add two cups of cream and a1/3 cup of sugar. Whisk them together and pour mixture over the bread .
Method:
Cook in a 160 degree oven for about 40 to 45 minutes.
Let sit for 5 minutes and serve with double cream.
From:
www.abc.net.au/sunshine/stories/s605242.htm"
Quince, dried fruit and pistachio nut cakeFind the recipe for poached quinces in honey here. (see below)
You need:
2 cups poached quince
2 teaspoons bicarbonate of soda
375 grams plain flour
1/2 cup pistachio nuts
125 grams mixed dried fruits, cut into very small pieces
2 teaspoons ground cinnamon
2 teaspoons all spice
1 cup brown sugar
2 eggs
pinch salt
250 grams unsalted butter
Method:
Combine quince and sugar in a large bowl. Whisk eggs into butter and gently stir into the quince mixture. Sift flour, bicarbonate of soda, spices and salt. Combine quince and sugar in a large bowl. Mix flour mixture into the quince mixture. Add the pistachio nuts and dried fruits and again stir gently. Spoon into buttered and dusted ring cake tin and bake in a preheated oven at 180 degrees C for 60 minutes. Check with skewer, cool in the cake tin."
From:
www.abc.net.au/centralvic/stories/s1115325.htm"Quince baked in honey
Chef: Rob Scott
A delicious autumn desert
Serves 3
You need:
3 large quinces
80 gms butter
4 tbs honey
1/4 cup water
1 sheet aluminium foil
Method:
Preheat your oven to about 150'c.
Halve but don't peel the quinces.
Remove the seeds and core out the quince with a spoon to make a neat hollow.
In a baking dish place a 1/3 of the butter and grease the sides and bottom of the dish.
Place the quince halves into the baking dish, hollow side up.
gently pour the water around the edges of the quinces.
Place a sheet of foil over the baking dish and bake for about 3 hours (until the quinces are soft and a rich red colour), turning the quinces over at or about 1 1/2 hours into the cooking.
Serving Suggestion: When serving, serve hot with hollow side up and fill with the honey liquid and with a dob of rich double or clotted cream."
From:
www.abc.net.au/centralvic/stories/s534493.htm"
Baked quince with dumplingsServes 8
You need:
2 or 3 quinces, peeled and quartered
375 grams sugar
1 litre water
375 grams self raising flour
75 grams icing sugar
30 grams softened butter
125 mls milk
1 beaten egg
Juice of half a lemon
Pinch of nutmeg
Method:
If needed, you can cook the quinces, as outlined below, a day or two ahead.
Place the sugar and water in a large saucepan and carefully bring to the boil. Once the sugar has dissolved, add the quartered quinces. When the liquid gets back to boiling point again, reduce it to a simmer. Cover with a lid and cook gently for 45 to 50 minutes, or until the quinces have turned a deep red and are soft - but still a little on the firm side.
To make the dumpling mixture, sift the flour into a large bowl, add the icing sugar and nutmeg, and rub in the butter until it forms a granular mixture. In a separate bowl, combine the egg, milk and lemon juice, and add to the dry ingredients. Beat together to form a smooth mixture.
Place the cooked quince into a deep baking tray and pour on enough liquid to just cover the fruit.
Using a large spoon, drop the dumpling batter over the quinces at random points, leaving enough room for the batter to expand as it cooks.
Put the baking tray into an oven set at 190 degrees Celsius, and bake for 35 to 40 minutes, or until the dumplings are cooked; test with a wooden skewer to be sure.
To serve, spoon out the quince, the syrup and the dumplings and place on a serving dish. Naturally, serve with cream!
From:
www.abc.net.au/centralvic/stories/s1357498.htmThis is making me hungry.
The rest of the search is here:
search.abc.net.au/search/search.cgi?form=simple&num_ranks=20&collection=recipe&meta_s=%2Brecipe&query=quinceThere must be other treasures there as well.
