Best 2 Quince With Cipollini Onions And Bacon Recipes

**Quince With Cipollini Onions and Bacon: A Sweet and Savory Symphony of Flavors**

Indulge in the culinary artistry of quince, cipollini onions, and bacon, a harmonious trio that creates a symphony of sweet, savory, and smoky flavors. This delectable dish tantalizes the taste buds with its tender quince slices, caramelized onions, and crispy bacon bits, all enveloped in a luscious sauce that weaves together the essence of each ingredient. Alongside this main event, the article presents a delightful array of complementary recipes, each a culinary masterpiece in its own right. Embark on a culinary journey with us as we delve into the depths of flavor and explore the diverse culinary landscape of this article.

Let's cook with our recipes!

QUINCE WITH CIPOLLINI ONIONS AND BACON

Quince With Cipollini Onions and Bacon image

English settlers most likely brought quince seeds to Connecticut, where orchards now fill with them every fall. This year, the chef Eric Gorman's White Silo Farm and Winery in Sherman, which specializes in fruit wines, held its first weekend quince festival, with a number of quince dishes to taste. He plans to serve this one, combining quinces with bacon and onions, for Thanksgiving at the farm. A pinch of nutmeg (we are speaking of the so-called Nutmeg State, after all) adds spice.

Provided by Florence Fabricant

Categories side dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound cipollini onions
2 1/2 to 3 pounds quinces (about 5), peeled, cored and cut into 1-inch chunks
6 tablespoons pure syrup
1/2 pound thick-cut bacon
4 tablespoons good quality balsamic vinegar
3/4 teaspoon ground nutmeg
Salt and ground black pepper
1 tablespoon chopped flat-leaf parsley leaves
Leaves from 5 sprigs fresh thyme

Steps:

Bring 2 quarts water to a boil, add the onions, turn off the heat and let sit 5 minutes. Drain and allow to cool.
Heat oven to 425 degrees. Toss quinces with half the maple syrup and spread in a single layer in a large baking pan. Bake 25 minutes, until tender.
Peel and trim the onions. Quarter large ones; cut small ones in half. Fry bacon in a large sauté pan over medium heat until browned. Remove and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Add onions to the pan and sauté on medium until lightly browned, about 6 minutes.
Cut bacon strips in 3/4-inch pieces. Add to pan with onions. Reduce heat to low. Add remaining maple syrup and the vinegar. Fold in quince. Add nutmeg and season with salt and pepper. Add parsley and thyme. Gently fold ingredients together. Cook a few minutes, then serve warm.

VENISON WITH QUINCE

Venison with quince image

Quinces are a perfect balance to rich venison, and spiked with rosemary they offer a heady depth to this prepare-ahead main

Provided by Maria Elia

Categories Dinner, Main course

Time 2h20m

Number Of Ingredients 11

Ingredients

2 small venison haunch steaks
1 rosemary sprig
1 tbsp extra-virgin olive oil , plus regular oil for frying
2 tsp butter
1 quince, peeled, cored and cut into eighths (reserve trimmings & pips) and 1 rosemary sprig
1 tbsp caster sugar
1 tbsp butter
25g butter
30ml red wine
200ml chicken or game stock
1 tbsp quince paste or membrillo

Steps:

Marinate the venison with the rosemary, extra virgin olive oil and 1 tsp black pepper for at least 2 hrs or overnight.
Heat oven to 180C/160C fan/gas 4. Put the quince pieces and rosemary in the middle of a sheet of foil, sprinkle with sugar, dot with butter, then scrunch together the foil to seal in a parcel. Bake for 1-1½ hrs until tender. Keep warm.
For the sauce, cook the reserved quince trimmings and pips in 25g butter for 5 mins. Add the red wine and boil until reduced by half, then pour in the stock and simmer for 10 mins. Strain, return to the pan with the quince paste until melted, then keep warm until ready to serve.
Just before serving, turn up oven to 200C/180C fan/gas 6. Heat a frying pan with a dash of olive oil and 2 tsp butter. Season the steaks with salt, then brown on both sides for 1-2 mins. Transfer to a baking sheet and finish in the oven for 4 mins. Remove and rest for 10 mins. Meanwhile, reheat the sauce and Rosemary mash and finish the Buttery cavolo nero (recipes below). Slice the steaks and serve everything with the roasted quince.

Nutrition Facts : Calories 521 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Protein 39 grams protein, Sodium 0.88 milligram of sodium

Tips:

Use ripe quinces: Look for quinces that are yellow or orange in color, with no blemishes or bruises.
Peel the quinces before cooking: The skin of quinces is tough and bitter, so it's important to peel them before cooking.
Use a sharp knife to cut the quinces: Quinces can be hard to cut, so it's important to use a sharp knife.
Cook the quinces until they are tender: Quinces take a while to cook, so be patient and cook them until they are tender. You can check the quinces by piercing them with a fork. If the fork goes through easily, the quinces are done.
Serve the quinces warm or cold: Quinces can be served warm or cold. If you are serving them warm, you can drizzle them with a little honey or syrup. If you are serving them cold, you can chill them in the refrigerator for a few hours before serving.

Conclusion:

Quince is a delicious and versatile fruit that can be used in a variety of dishes. It is a good source of fiber, vitamin C, and potassium. Quinces can be used to make jams, jellies, pies, and other desserts. They can also be used in savory dishes, such as stews and curries. If you are looking for a new fruit to try, quinces are a great option.