Vanilla and quince custards
* 1kg quince, about 3 or 4 fruit
* 500g sugar
* 1 vanilla pod
* 1 lemon, finely grated zest and juice
* 10 egg yolks
* 300ml double cream
* 1-2 tbsp blanco or plata tequila
* 8-10 scoops vanilla ice cream
1. Quarter the quinces and cut out their cores. If they are large, cut each wedge in half.
2. Put 2 litres of water into a large, heavy-based saucepan, add the sugar and stir gently over a low heat until the sugar has dissolved.
3. Add the vanilla pod and lemon zest, then pop in the prepared quince. Cover tightly and simmer for at least 2 hours (sometimes you might need to cook the quince for as long as 3 hours), until the fruit has turned a deep pink colour. You may need to top up the pan with water and turn the fruit from time to time.
4. Once the quince is tender and deep pink, turn off the heat and leave to cool until lukewarm. Drain the fruit, reserving the poaching liquid, and put the quince in a bowl.
5. In a large clean saucepan, beat the egg yolks until smooth. Whisk in 400ml of the cooled poaching liquid, plus the cream, tequila and the juice of one lemon. Cut open the vanilla pod and scrape the seeds into the custard. Taste the mixture â€“ you may need to add extra lemon juice to cut the sweetness of the custard.
6. Cook over a low heat for about 15 minutes until the custard thickens enough to coat the back of a spoon.