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How to make Marsala baked quince with creamy dreamy rice pudding

Yield = 8
Prep time: 0:10
Cook time: 4:10
Total time: 4:20

Ingredients

  • 4 (about 1.3kg) quince (see note)
  • 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 milk
  • 200g (1 cup) arborio rice
  • Thinly peeled zest of 1 lemon
  • 2 cinnamon quills

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.