Best 3 Poached Quince Recipes
**Discover the Exquisite Delight of Poached Quince: A Culinary Journey Through Sweetness and Elegance**
In the realm of culinary treasures, poached quince stands as a testament to the transformative power of simple ingredients. This delectable dish, meticulously crafted with ripe quinces, sugar, and a touch of spice, unveils a symphony of flavors that delight the palate and tantalize the senses. As the quinces gently simmer in a fragrant poaching liquid, their flesh softens, absorbing the essence of the aromatic spices, while retaining a delightful bite. The resulting delicacy boasts a beautiful rosy hue, a tender texture, and a captivating aroma that fills the air with an irresistible allure. This culinary masterpiece can be enjoyed on its own, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream, or incorporated into a variety of sweet and savory dishes, showcasing its versatility and boundless culinary potential. Embark on a culinary adventure with our curated collection of poached quince recipes, each offering a unique twist on this classic dessert, from traditional preparations to innovative flavor combinations that will leave you craving more.
HONEY-POACHED QUINCE PIE
Quince is a very aromatic, almost floral-tasting fruit that resembles a cross between an apple and a pear. It's quite tart, and when cooked it turns a lovely blushing pink. Quince needs to be cooked before you use it, so this recipe takes a little longer to prepare than other fruit pies. This recipe also works well using half apples, half quince: just add sliced raw apples to the cooked quince before baking. Serve with whipped cream or ice cream, if desired.
Provided by Doughgirl8
Categories Desserts Pies Fruit Pie Recipes
Time 4h40m
Yield 8
Number Of Ingredients 10
Steps:
- Combine the sliced quince, honey, water, and a pinch of salt in a pan (you should have about nine cups of sliced fruit). Cover the pan and bring it to a boil. Reduce the heat to very low. Simmer, covered, until the fruit is tender, about 8 minutes, stirring carefully once or twice to avoid breaking the fruit.
- Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool.
- Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.
- Combine the white sugar, cinnamon, 1/2 teaspoon salt, and flour in a small bowl and mix well. Add the sugar mixture and the butter to the reserved quince cooking liquid and bring it to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes. Remove the pan from the heat and allow the sauce to cool.
- Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C). Pour the cooled quince into the pastry-lined pan and cover with the sauce. Add the top crust, crimping the edge to seal. Cut vents or prick the crust with a fork to allow steam to escape.
- Put the pie on the preheated sheet pan and immediately reduce the oven temperature to 425 degrees F (220 degrees C). Bake until the edges of the crust are golden brown, about 25 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until the juices are bubbling and the crust is brown, about 45 minutes more. Cool on a rack at least two hours before serving.
Nutrition Facts : Calories 498 calories, Carbohydrate 85.1 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 428 mg, Sugar 36.2 g
BUTTERNUT SQUASH CUSTARD WITH POACHED QUINCE AND PINE NUTS
Michael Anthony, executive chef at Gramercy Tavern in New York City, shared this superb recipe for butternut squash custard.Photo credit: Ellen Silverman
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place squash on a baking sheet, cut-side up. Drizzle with olive oil and sprinkle with brown sugar; season with salt and pepper. Transfer to oven and roast until tender, about 40 minutes. Remove soft flesh from skin and transfer to the bowl of a food processor; process until smooth. You should have 4 cups of puree.
- Transfer puree to the jar of a blender. Add egg yolk and cream; blend until well combined. Season with salt, pepper, and lemon juice.
- Reduce oven temperature to 350 degrees. Divide squash mixture evenly between twelve 4-ounce ramekins. Set ramekins in a large baking dish; fill baking dish with enough hot water so that it comes one third of the way up the sides of the ramekins. Transfer baking dish to oven and bake until set, about 30 minutes.
- Remove custards from water bath and let cool to room temperature. Serve garnished with quince, pine nuts, and pumpkin seeds.
LAMB CHOPS WITH POACHED QUINCE AND BALSAMIC PAN SAUCE
Categories Fruit Herb Lamb Dinner Apple Quince Lamb Chop Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine apple juice and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce heat to medium-low, cover, and simmer until quince is tender, about 20 minutes. Strain, reserving quince and juices separately. Discard thyme sprigs.
- Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium-rare. Transfer lamb to platter; cover to keep warm. Pour off drippings from skillet; place skillet over medium heat. Add reserved quince juices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes. Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme. Season pan sauce to taste with salt and pepper.
- Top lamb with poached quince. Spoon pan sauce over and serve.
Tips:
- Choose ripe, firm quinces: Look for quinces that are yellow or golden in color, with a smooth, unblemished skin. Avoid quinces that are green or have bruises or blemishes.
- Peel and core the quinces carefully: Use a sharp knife to peel the quinces, taking care not to remove too much of the flesh. Then, use a melon baller or a small spoon to core the quinces, removing the seeds and the tough core.
- Use a flavorful poaching liquid: The poaching liquid is what will give the quinces their flavor, so it's important to use a flavorful combination of ingredients. Some good options include water, sugar, spices (such as cinnamon, cloves, and nutmeg), and citrus zest.
- Poach the quinces until they are tender: The poaching time will vary depending on the ripeness of the quinces, but they should be tender enough to be easily pierced with a fork. Once the quinces are tender, remove them from the poaching liquid and let them cool slightly before serving.
- Serve the quinces warm or cold: Poached quinces can be served warm or cold. If you're serving them warm, you can drizzle them with the poaching liquid or a simple syrup. If you're serving them cold, you can chill them in the refrigerator for a few hours or overnight.
Conclusion:
Poached quinces are a delicious and versatile fruit that can be enjoyed in a variety of ways. They can be served as a simple dessert, or they can be used in more elaborate dishes, such as tarts, pies, and cakes. No matter how you choose to serve them, poached quinces are sure to be a hit with your family and friends.
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