Quince Tarte Tatin with Gorgonzola

Method

For the Poached Quince
Place the water, sugar, lemon and vanilla in a large pan and place over a medium heat.

Meanwhile peel, quarter and core the quince, dropping each piece into the poaching liquor as you go to prevent any discolouration.

Simmer the quince for 40-50 minutes until cooked through, then set aside to cool.

For the Tarte Tatin
Preheat the oven to 180°C.

Pour 300ml of the quince cooking liquor into a cast iron frying pan and cook over a medium heat until reduced and syrupy. Remove from the heat.
Arrange the quince quarters in the pan, rounded side down, trying not to leave many gaps.

On a lightly floured surface, roll the pastry into a circle around 4cm bigger than your pan. Drape the pastry over the pan and tuck in the edges.

Bake in the oven for around 40-45 minutes until the pastry is golden brown.

Remove from the oven and leave to cool for a few minutes. Place a serving plate on top of the pan and tip the tarte over.

Serve sliced, with the Gorgonzola.