Quince and Cape Gooseberry Clafoutis

3 large quinces
1 lemon
250ml sugar

250ml cape gooseberries
125ml flour
125ml sugar
3 eggs
5ml vanilla
30ml butter, melted
250ml milk

Poaching the quince:
Pour 750ml water into a saucepan and add 250ml sugar and the juice of one lemon.
Turn the heat onto low and stir the mixture until the sugar has dissolved. Keep the saucepan on a low heat.
Cut the quince in quarters, peel the quarters with a vegetable peeler, core the quarters and then cut each into half again.
Add the quince pieces to the poaching liquid.
Cut a circle from baking paper and place the paper directly onto the poaching liquid.
Turn the heat up so that the liquid comes to a simmer.
Poach for an hour to an hour and a half or until a sharp knife easily pierces the quince.
Remove from the heat and allow the quince to cool in the poaching liquid.

Preheat your oven to 180℃.
Butter an ovenproof pie dish.
Arrange the cooled quince pieces and gooseberries on the bottom of the pie dish.
Add the flour and sugar to a mixing bowl and stir through.
Add the eggs, vanilla, melted butter and milk to a wide-mouthed jug and whisk together to combine.
Pour the wet mixture onto the dry mixture in a thin stream, whisking constantly.
Pour the batter into the dish with the fruit and bake for 40 minutes.
Take the clafoutis from the oven and cool it on a cooling rack. The clafoutis will be puffed up high but will fall back onto itself as it cools.
Dust with icing sugar to serve.

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