Breakfast or dessert, you decide
Serves 4
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The quince, which shares a similar sweetness to the apple and pear, is a golden, yellow fruit often used in recipes for desserts and breakfast items. Here, it works together with vanilla bean to star in a ricotta pancake recipe, as an indulgent dish dripping with delightful syrup, boiled fruit and creamy, melt-in-your-mouth breakfast cakes.


  • 2 small quinces (400 g)
  • 1 vanilla bean, halved
  • 3 cups (750 ml) water
  • 1½ cup (330 g) caster sugar
  • ¾ cup (150 g) ricotta cheese
  • 2 eggs, separated
  • ½ tsp vanilla extract
  • 1 tbsp caster sugar, extra
  • 2 tbsps milk
  • 2 tbsps self-raising flour
  • 10 g butter

Peel and core quinces; slice each quince into 4 widthways.


Halve vanilla bean lengthways. Combine in medium saucepan with the water and sugar, stirring, until sugar dissolves. Bring to a boil; add quince, reduce heat and simmer, covered, about 1½ hrs. Uncover; simmer, stirring occasionally, about 1 hr or until quince is tender and syrup rosy-pink in colour. Discard vanilla bean.


Meanwhile, beat cheese in a medium bowl with electric mixer until smooth; beat in egg yolks, vanilla, extra sugar, milk and flour until smooth. Stand 15 mins.


Beat egg whites in a small bowl until firm peaks form; fold egg whites, in two batches, into cheese mixture.


Melt butter in large non-stick frying pan; using 2 tbsps of batter for each pancake, cook two pancakes at a time, uncovered, until bubbles appear on the surface. Turn; cook until browned lightly. Remove pancakes from pan; cover to keep warm. Repeat process with remaining batter to make a total of 8 pancakes.


Place two pancakes on each serving plate; top each with a slice of quince, drizzled with syrup.

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