Roasted Quince with Brown Butter Ice-Cream

Ingredients
Roasted Quince with Brown Butter Ice-Cream
80g unsalted butter
800g (about 4) quinces, peeled and cut into quarters
1 cinnamon stick
1 vanilla bean, split and seeds scraped
zest of one orange
250g caster sugar
300g water

Brown Butter Ice -Cream
100g unsalted butter chopped into large chunks
125ml maple syrup
1litre homemade or shop bought vanilla ice-cream
Preheat the oven to 200c.

Place the butter in a oven proof frying pan over a high heat and stir until melted. Cook for 4-5
minutes or until foamy and golden brown, add the quince, cinnamon, whole vanilla bean,seeds,
zest, sugar and water. Bring up to a simmer, cover the pan with foil and cook in the oven for
30-40minutes or until the quince start to soften. Remove the foil, turn the quince and cook, for a
further 10-20minutes, spooning the syrup over the quince occasionally or until the quince turn a
dark red and is slightly caramelised. If the liquid is too thin, remove the quince and bring the liquid
to a boil until desired syrup consistency, pouring the syrup back over the quinces.

To make the brown butter ice-cream, place the butter in a saucepan over medium heat until
melted, increase the heat and cook fro 3-4 minutes until foamy and golden brown, taking care not
to over cook the butter. Add the maple syrup and cook, stirring frequently, for a further 4-5minutes
or until thick and syrupy. Allow to cool.
Place the ice-cream in the bowl of an electric mixer, and beat on low speed for 1 minute or until it
softens. Swirl the maple butter through the ice-cream and freeze for 1-2 hours or until firm. If you
don’t have an electric mixer, a handheld mixer or a whisk will do. You might need to take the icecream
out of the freezer 10minutes or so before starting the recipe.
Serve roasted quince with brown butter ice-cream, drizzled with syrup.

Serves 4-6
by Adre’s Kitchen - Food Adventure of a Seasonal Chef