It’s a good idea to poach the quince in advance, not least because it takes a fair old while, which is also why I’d recommend poaching extra, as I have here. When stored together, quince enhance each other over time, and develop a richer flavour and colour. Also note that roasting and grinding the hazelnuts yourself will give the frangipane a deeper, more intense flavour compared with store-bought. And if you prefer almonds, feel free to use them instead.
