We adapted Stephanie Alexander’s ‘Quinces Baked in Honey’ for this recipe.

Serves 2-4


2 quinces, washed well
60 g butter
2 tbsp Madame Truffles honey or another light honey
¼ cup water, plus an extra 1 tbsp for the caramel
1 tbsp caster sugar
¼ cup thickened cream
5 g Australian Black Truffle, grated with a Microplane fine grater
A pinch of sea salt
1 tub Madame Truffles truffle ice-cream


Preheat oven to 150°C (fan). Halve quinces without peeling, then remove pips and core from each with a melon baller or spoon to make a neat hollow.

Select a saucepan that will hold quince halves snugly and grease with a third of the butter. Arrange quince halves with the hollows facing up. Divide honey and remaining butter between hollows and pour water gently around sides. Cover with foil and bake for at least 3 hours until quinces are soft and a rich red.

Turn the oven off. Put the quinces on a plate and keep warm in the cooling oven. In the saucepan with the quince juices, add the sugar and 1 tbsp of water. Place the saucepan on the stove over a medium heat. Bring to a simmer and cook until the sugar dissolves and the syrup has turned to a rich brown (should only take a few minutes). Reduce the heat to low and add the thickened cream, the finely grated truffle and a pinch of sea salt. Stir well and heat for 1-2 minutes until the caramel is glossy and a drizzling consistency. Add another pinch of salt, to taste.

Serve the quinces warm. Place a quince on each plate, drizzle with truffle caramel and serve with a few scoops of Madame Truffles Ice Cream.