PORK WITH SAVORY QUINCE COMPOTE
White wine boosts the warm flavors of quince and rosemary in this sweet, savory compote or chutney for pork tenderloin. This dressed-up dish from our Test Kitchen makes a sophisticated but simple entree for special guests.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings (1-1/2 cups compote).
Number Of Ingredients 16
Steps:
- Combine the salt, thyme, ginger and pepper; sprinkle over pork. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., Meanwhile, in a large nonstick skillet over medium heat, saute onion in butter until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Uncover; simmer 25-30 minutes longer or until quinces are tender and liquid is thickened. Discard bay leaf., Let pork stand for 5 minutes before slicing. Serve with compote.
Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 677mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
QUINCE COMPOTE WITH VANILLA
Quinces need to be peeled and cooked before they develop their unique taste. Serve cold with vanilla ice cream or whipped cream.
Provided by Lola
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Combine water, sugar, vanilla bean, and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute, then remove sugar syrup from heat.
- Fill a large bowl with water and stir in lemon juice. Peel, halve, and core quinces. Depending on their size, cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning.
- Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink, about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold, about 1 hour.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 58.9 g, Fat 0.2 g, Fiber 3.5 g, Protein 0.7 g, Sodium 8.7 mg, Sugar 34.5 g
QUINCE COMPOTE
This is a wonderful use for quinces if you can get your hands on some. If you like, you can puree the compote but I usually like it chunky. You can also serve it with vanilla ice cream or plain whipped cream.
Provided by Annette
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place quinces, cider, and sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 to 20 minutes until quince are soft. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Transfer cooked quinces and liquid to a serving bowl and season with lemon juice, orange flower water, and orange zest.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Mix in creme fraiche and serve with the quince compote.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 72.4 g, Cholesterol 56 mg, Fat 15.5 g, Fiber 5 g, Protein 2.1 g, SaturatedFat 9.6 g, Sodium 34.5 mg, Sugar 33.1 g
QUINCE COMPOTE
Quince is a fruit that grows abundantly throughout the Mediterranean. Though it's too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.
Provided by Martha Rose Shulman
Categories dessert, side dish
Time 1h
Yield Serves four
Number Of Ingredients 7
Steps:
- Fill a large bowl with water, and add the juice of 1/2 lemon. Quarter the quinces and apples, and place the pieces you aren't working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces.
- Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 25 grams
FENNEL AND GARLIC-CRUSTED PORK ROAST WITH WARM QUINCE AND APPLE COMPOTE
Steps:
- In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.
- With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.
- Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.
- Peel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.
QUINCE COMPOTE
Categories Sauce Fruit Thanksgiving Quince Vanilla White Wine Fall Chill Simmer Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.
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