Quince and almond pastries

Babiche Martens

Makes 12

Ingredients

1	Water
2	Quinces (Main)
1 cup	White sugar
1	Lemon, (juice and zest)
1	Cinnamon stick
2	Star anise
1 sheet	Puff pastry
1 cup	Creme fraiche
½ cup	Ground almonds
1 Tbsp	Manuka honey

Directions

1. Wash the quinces well. Halve, core and slice into eighths then place in a heavy-based saucepan. Cover with water. Add the sugar, lemon juice, zest, cinnamon and star anise. Cover and barely simmer for 2½ hours, turning until the fruit becomes a rich red.
2. Preheat oven to 200C. Divide each sheet of pastry into 6 and lay on greased oven trays. Mix the creme fraiche with the almonds and honey and spoon a little onto the centre of each piece of pastry.
3. Slice the quince finely and lay over the creme fraiche mixture, spoon over a drizzle of quince syrup from the saucepan. Bake for 15 minutes or until puffed and golden. Serve immediately.