INGREDIENTS
| 700g caster sugar
1 vanilla bean Peel of ½ lemon 2 star anise 1 cinnamon quill 1 litre water 4 quinces |
Rice Pudding
| 600ml milk
160g short grain rice 1 vanilla bean 1 piece lemon peel Pinch of salt 60g sugar |
Garnish
| Wattle seed |
Lemon thyme leaf
METHOD
| 1. | Pre-heat Oven to Conventional 150°C. |
| 2. | Place 1 litre water, sugar, vanilla, peel, star anise and cinnamon into an Induction compatible oven dish. Bring to boil on Induction level 7. |
| 3. | Peel and quarter quinces and remove cores. When syrup is boiled, place quinces and all the trimmings into the oven dish. |
| 4. | Cover quince with a sheet of baking paper flush against the syrup. Place in the oven on shelf position 2. |
| 5. | Bake for 4 hours until quinces are dark and candied. |
| 6. | Once cooked, leave quince in the oven to cool in the syrup. |
| 7. | Remove quince from syrup and strain, discarding core and peel. |
Rice Pudding
| 1. | Place milk, rice, vanilla bean, lemon peel and salt in a Solid steam tray. Steam at 100°C for 30 minutes. |
| 2. | Remove from Steam Oven and stir in sugar. Steam at 100°C for a further 15 minutes. |
To serve
| 1. | Slice quinces. Place rice pudding in a bowl, top with sliced quinces and a little of the syrup. |
| 2. | Sprinkle some wattle seed and lemon thyme leaf. |
Notes
- Quince peel and core contains high levels of pectin which enhances the ruby colour of the quince when baking. Quince will keep in the syrup in an air tight container for up to two weeks.
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
