Recipe makes about eight 1-pound jars Whatcha Need: 8 quince Sugar Juice from 1 lemon Whatcha Do: Take 8 fine, ripe, yellow quinces, scrub them well to remove any down and cut away any brown bits. Cut the fruit in quarters and chop roughly (no need to remove the peel or cores). They’re very hard, […]
The delicate, yet heady fragrance of the quince is said to be reminiscent of lemon, pineapple, flowers, and apple.
The quantity of dough is suitable for any size pan, from 8 to 10-inches in diameter. If using a pan at the larger end of that spectrum, simply increase the quantity of quince liquid by about 25%. Extra syrup should be saved to drizzle or brush over the finished tart, giving it a wonderful sheen. […]
This light, rich, creamy, pudding-like dessert is a French classic. Absolutely delicious when served slightly warm or just at room temperature. Recipe makes about 10 servings Whatcha Need: 1 tablespoon butter, room temperature 1/3 cup plus 1 tablespoon sugar, divided 3 extra-large eggs, at room temperature 6 tablespoons flour 1 1/2 cups heavy cream 1 […]
Recipe makes about 4 servings Whatcha Need: 4 cups water, preferably filtered or spring water 2 cups granulated sugar 1 large cinnamon stick 1/2 plump vanilla bean, split 4 large quinces Whatcha Do: Combine the water, sugar, cinnamon stick and vanilla bean in a heavy-bottomed 2 1/2- to 4-quart saucepan. Heat gently, stirring until the […]
Membrillo is a popular Spanish paste made from quince and served with Manchego cheese. This recipe makes about 16 servings Whatcha Need: 4 pounds quince, washed, peeled, cored, roughly chopped 1 vanilla pod, split 2 strips lemon zest (only the yellow peel, no white pith) 3 Tbsp lemon juice 4 cups of granulated sugar (to […]