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Marsala baked quince with creamy dreamy rice pudding Recipes
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Recipe Name : Marsala baked quince with creamy dreamy rice pudding
Country : Italy
Rating :
Category : Home > Rice > All
Chef : Sophia Young
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4 (about 1.3kg) small Smyrna (see note) quince
440g (2 cups) caster sugar
3 star anise
250ml (1 cup) sweet marsala
Juice of 1 lemon
Creamy dreamy rice pudding
110g (1/2 cup) caster sugar, plus extra, to dust
1.5 litres full-fat milk
200g (1 cup) arborio rice
Thinly peeled zest of 1 lemon
2 cinnamon quills

Preheat oven to 180C. For baked quince, peel quince, then cut each in half. Scatter half the caster sugar over the base of a 16-cup ovenproof dish, then place quince, cut-side down, on top and scatter with the remaining caster sugar and star anise. Drizzle over marsala, lemon juice and 250ml (1 cup) water. Cover dish tightly with foil and cook on the top shelf of the oven for 4 hours. Baste quince with cooking juices halfway through cooking.

After 2 1/4 hours, start cooking the rice pudding. Place caster sugar, milk, rice, lemon zest, cinnamon and a pinch of salt into a 10-cup ovenproof dish, then stir ingredients together. Cover dish with foil, place in the oven under the quince and bake for 1 3/4 hours or until thick and creamy.

To serve, dust the top of the rice pudding generously with extra sugar and caramelise with a kitchen blowtorch. Serve quince and syrup with a spoonful of the rice pudding.

If you can, ask your greengrocer which variety of quince they stock. Smyrna is one that holds its shape well during pot-roasting. Another common variety, pineapple quince, is prone to break up with prolonged cooking.