Method

• Preheat the oven to 180C Cut the quinces into chunks cover with water and place into a large sauce pan
•   Cook until the quince is very tender (50 minutes)
•   Drain and add the sugar, stir to dissolve and cook until thick and pulpy
•   Cool and store in a clean container in the fridge
• Firstly melt 113g butter in a small pot, let it bubble away gently for 2-5 minutes
•   You are wanting the butter to turn a light golden brown in colour , and you will smell a nutty aroma
•   This is beurre noisette butter!  Set aside
• In a large bowl add the flour, almonds, icing sugar and salt
•   Lightly whisk the egg whites together, add to the dry ingredients along with the beurre noisette butter
•   Mix until just combined
•   Spoon into greased and lightly floured Financiers tins or friand moulds, top with a little of your quince paste and a sprinkle of ground almonds
•   Bake for 10 minutes or until just firm to the touch
• Remove from the oven, let sit for a minute or two, remove from the tins and cool on a wire rack
• Dust with icing sugar
• For a printable version of this recipe click here