Today, on my early morning errands through my local lebanese greengrocers, I have found quince. Not the one which is too manicured and is now fashionably placed in the trendy delis of Marylebone and Mayfair. I discovered the less attractive type, smaller in size but a champion when it comes to flavour. Very similar to the fruit my grandfather used to grow in his orchards of northern Portugal. I have decided to used it in a strudel which can be served warm and with a dollop of creme fraiche. I know I haven’t rolled it as in the traditional recipe but I usually like to put my own stamp into things. Truly delicious for a cold yet sunny Sunday.
Quince Strudel/Strudel de Marmelo
4 quince fruit
juice of 1 orange
juice of half lemon
150 gr of sugar
50 ml of water
1 star anise
1 tsp of ground mixed spice
1 tsp o cinammon
50 gr of sultanas
12 sheets of filo pastry
unsalted sof butter to brush
Pre-heat the oven at 190 °C.
Peel, core and chop the quince into small small cubes. Place in a small pan with the juies of the orange and lemon, the sugar, water and spices. Let it simmer until it becomes soft and the liquid thickens as in syrup. Fold in the sultanas.
Remove from the heat and set aside.
Brush with the butter a pan with a metal handle (so it can go to the oven). Line the base of the pan with 6 sheets of filo, one by one, brushed with butter. Place in the quince in syrup and covered with the remain filo sheets, each one again brushed with butter.
Bake in the oven until it becomes golden, around 20 minutes. Remove from the oven and serve with some cream or creme fraiche.