- 200gms sugar
- 100ml water
- 50gms butter
- ½ Tbs lemon juice
Bring sugar and water to boil, and continue to boil rapidly to make a light caramel. Remove from the heat, and whisk in 50gms butter and lemon juice.
Line a suitable pan with baking paper, and then pour in caramel.
While the caramel is still soft, place some of the sliced quince to cover the base of the pan.
Cover with puff pastry, and lightly fork the surface of the pastry to release steam. Place in a 200C oven for aprox 25mins, or until the pastry is cooked.
Unmould and serve with cream or ice-cream.