Best Quince Poached In Cardamom Syrup Recipes

QUINCE SLAB PIE

Steps:

• Make the filling: Bring wine, water, granulated sugar, butter, cardamom, cinnamon sticks, ginger, and vanilla seeds and pod to a simmer in a large pot. Meanwhile, peel, core, and quarter quinces, adding them to pot as you work. Cover with parchment, and cook until quinces are soft and rosy pink, about 2 hours. Discard vanilla pod.
• Preheat oven to 400 degrees. Make the crust: Roll out puff pastry to a 12-by-15-inch rectangle on a floured piece of parchment; transfer to a baking sheet. Freeze until firm, about 30 minutes.
• Cut dough in half lengthwise to form two 6-by-15-inch rectangles. Using a slotted spoon, transfer quince onto puff pastry, leaving a 1-inch border. (There will be a small pool of liquid.) Brush border with egg wash. Top with remaining puff pastry, pressing edges to seal. Brush top with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 15 minutes.
• Cut six 2-inch slits every 2 inches along the top for steam vents. Bake until pastry is puffed and golden, about 45 minutes. Cut slab pie into triangular pieces. Serve immediately.

QUINCES POACHED IN SYRUP

Steps:

• Wash the quinces and scrub to remove the light down that covers their skin in patches. Cut them in half through the core, but do not peel them. The fruit is extremely hard, so you will need a strong knife and a lot of strength. You do not need to core them, and the pips are important, as they produce a wonderful red jelly. Cook the quinces as soon as they are cut, as the flesh discolors quickly.
• Have ready a pan of boiling water-about 3-4 cups-with the lemon juice and sugar. Put in the fruit, cut side down, and simmer until the fruit is tender and the syrup turns into a reddish jelly. The time varies greatly, from 20 to 60 minutes, for the fruit to be tender, and the syrup can take more than an hour to turn into a reddish jelly. You have to watch the fruit so that it does not fall apart. If it becomes tender too quickly, lift out, reduce the syrup by simmering, then return the fruit to the pan and cook until the syrup becomes reddish and thick. The thickened syrup has a hardening effect and prevents the fruit from falling apart.
• Arrange the quince halves, cut side up, on a serving dish, and pour the syrup on top. It will turn into a jelly when it cools. Serve chilled or at room temperature with dollops of kaymak, clotted cream, mascarpone, or whipped heavy cream.
• This roast caramelized quince is wonderful and easy. Bake the quinces whole, in a 375°F oven, for about 1 1/2-2 hours (the time varies depending on their size and ripeness), or until they feel soft. Cut them in half through the core and put them, cut side up, in a shallow baking dish. Put a sliver of butter and sprinkle 2 tablespoons of sugar on top of each half. Put under the broiler for a few minutes, until the sugar has turned a dark brown and filled the kitchen with a sweet smell.

SPICED POACHED QUINCE

Steps:

• In a large pot, combine all the ingredients. Bring to a simmer over high heat, stirring several times to dissolve the sugar. Cut a circle of parchment paper just slightly bigger than the opening of your pot. Place the piece of parchment paper on top of the simmering quinces and a small plate on top of the paper to keep the quinces submerged in the syrup. Adjust the heat to keep the quinces simmering but not boiling hard. Simmer for 40 minutes or until the quince halves are easily pierced with a paring knife, but not falling apart. Strain the syrup. Serve the quince halves, warm or at room temperature, in a shallow bowl with some syrup.