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Aaron Ross, Head chef at The Wharf Restaurant, presents this delicious dessert.


  • 1st Stage (to be prepared one day in advance)

  • 10 quinces Or Granny Smith Apples

  • 4 Lemons juiced

  • 250 g caster sugar

  • 0.5 bunch chopped rhubarb

  • 2nd Stage

  • 250 g caster sugar

  • 250 ml whipped thickened cream

  • 250 ml hazelnut meal

  • 5 Eggs separated


  • 1st Stage (to be prepared one day in advance) :

  • 1.

    Peel, core and finely slice the quince and toss in the lemon juice.

  • 2.

    Boil 250g sugar with a little water until pale caramel.

  • 3.

    Line a stainless steel loaf tin with the caramel and add chopped rhubarb to the remaining caramel in the pan with enough water to cover.

  • 4.

    Simmer for half an hour and strain through a fine sieve.

  • 5.

    Arrange the sliced quince in the tin, cover with foil and bake in a slow oven at 100º Celsius for eight hours.

  • 2nd Stage:

  • 1.

    Whisk egg whites until they begin to firm.

  • 2.

    Add 50g sugar and whisk until glossy.

  • 3.

    In a separate bowl, whisk yolks and remaining sugar until pale yellow.

  • 4.

    Stir in hazelnut meal and fold in the egg-white mixture.

  • 5.

    Pour over the prepared quince and bake at 180º Celsius for 30 minutes or until cake mixture has firmed.

  • 6.

    Allow to cool slightly before turning out.

  • 7.

    Serve with whipped cream and rhubarb.

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