POACHED QUINCE WITH CRANBERRIES
Quince fruits poached in sweet syrup with tart cranberries. They make a beautiful presentation at your next get-together.
Provided by Buckwheat Queen
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil.
- Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes.
- Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 80.5 g, Fat 0.2 g, Fiber 6.6 g, Protein 0.8 g, Sodium 7 mg, Sugar 64.6 g
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
QUINCE POACHED IN CARDAMOM SYRUP
Provided by Andrea Albin
Categories Dessert Vegetarian Quince Healthy Vegan Simmer Cardamom Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 (dessert) servings
Number Of Ingredients 6
Steps:
- Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration).
- Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved.
- Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods.
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- Cut the quince into quarters–cutting out the core–and then cut the quince into wedges or slices or chop as befits your recipe or final use (you can leave them in quarters if you like).
- Put the quince in a pot with enough water to cover all of the pieces. Add 2 tablespoons of sugar for each cup of water you add. Throw in a cinnamon stick, if that sounds good, for extra flavor and if it matches your final recipe (whole cloves, cardamom pods, and allspice are other tasty spices to add that will flavor the quince nicely).
- Bring the liquid just to a boil, stirring a bit as it heats to help the sugar dissolve. Reduce the heat to low and gently simmer until the quince is completely tender, about an hour.
- Let the quince and the poaching liquid cool to room temperature. Use in a recipe or store, covered and chilled, for up to a week.
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