Quince Kitchen

Did you know that there are recipes for Quince Pancakes? How about Quince Stew? Did you know that you could actually make Spinach-stuffed Quince? It's all true! Here are a few quince recipes that you may want to try out...
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Candied Quince Tart

For pastry shell
1 1/2 cups all-purpose flour
6 tablespoons confectioners' sugar
1 stick (1/2 cup) cold unsalted butter, cut into bits
1/4 teaspoon salt
3 tablespoons sour cream
1 large egg yolk
1/4 teaspoon vanilla
an egg wash made by beating 1 large egg with 1 tablespoon water

For candied quinces
1 large quince (about 3/4 pound)
1 1/2 cups water
1 cup sugar
1 cinnamon stick
4 whole cloves
2 teaspoons fresh lemon juice, or to taste

Make pastry shell:
In a food processor or in a bowl with a pastry blender pulse or blend together flour, confectioners' sugar, butter, and salt until mixture resembles coarse meal. In a small bowl stir together sour cream, yolk, and vanilla until combined well and add to flour mixture. Pulse or blend mixture just until dough forms a ball. Form three fourths dough into a large, thick disk and form remaining one fourth dough into a small, thick disk. Chill disks, wrapped in plastic wrap, at least 30 minutes and up to 2 days.

Put large dough disk in middle of a sheet of parchment paper and cover with plastic wrap. Roll out dough into a 11-inch round (about 3/8 inch thick) and cut out a 10-inch circle. Reserve trimmings and slide parchment onto a large baking sheet.

On a lightly floured surface roll out small dough disk in same manner and with a 1 1/2-inch fluted tear-shaped cutter cut out leaves. Brush 1 side of each leaf with egg wash and arrange leaves, egg wash side down, on edge of pastry round, overlapping slightly and alternating angle of leaves to form a shallow border. Gather trimmings (including reserved) and re-roll. Make and arrange more leaves in same manner. (You will need a total of about 36 leaves.) Brush leaves with egg wash and with back of a small knife score leaves decoratively. Lightly prick inside (not leaves) of shell all over with a fork and chill 30 minutes.

Preheat oven to 375°F. while shell is chilling.

Bake shell in middle of oven, checking after 10 minutes and lightly pricking again if center rises, until pale golden, 15 to 17 minutes. Cool shell completely on baking sheet on a rack. Shell may be made 1 day ahead and kept in an airtight container at room temperature.

Make filling:
Peel quince and cut lengthwise into 8 wedges, coring it. Cut each wedge cross-wise into thin slices and in a 1 1/2-quart heavy saucepan combine with water, sugar, cinnamon stick, and cloves. Bring mixture to a boil, stirring until sugar is dissolved, and simmer 1 1/2 to 2 hours, or until quince is tender and has turned a deep pink (near end of cooking), and syrup is reduced and thickened. Discard cinnamon stick and cloves and stir in lemon juice.

Cool filling 5 minutes and spread evenly in shell. Tart may be made 1 day ahead and kept in an airtight container at room temperature.

Gourmet 
November 1995 

Honey Baked Quince

6 quinces, peeled and cored
2 tbsp. honey
1/8 tsp. grated lemon rind
1 tbsp. sugar
water
cream

Place quinces in a shallow baking dish. Fill each with honey and lemon rind. Sprinkle with sugar. Add water to cover the bottom of the pan. Bake in a 350 Degree oven for 1 1/2 hours or until quinces are soft, basting occasionally. Serve with cream, plain or whipped. Makes six servings. 

Laurie Horn

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