From the apple, quince and walnut frangipane recipe of our August issue 2014, pg. 107
- Preheat the oven to a cool 50°C. Using some of the quince purée from the recipe, spread thinly across a silicone baking sheet and leave to dry in the oven, 2 – 3 hours.
- Once dry, leave to cool completely. Peel off the baking sheet and garnish your apple, quince and walnut frangipane plate with the strip of dehydrated quince.