QUINCE CRUMBLE
Quince have a wonderful taste and are great in a crumble. You need to precook them, otherwise they won't get soft enough. Serve warm with vanilla ice cream or whipped cream.
Provided by nch
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water and add lemon juice and lemon peel.
- Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and remove and discard lemon peel and cinnamon stick.
- Preheat the oven to 375 degrees F (190 degrees C).
- Zest and juice remaining lemon. Mix cooked quinces, lemon juice, lemon zest, white sugar, and ground cinnamon in a bowl. Pour into a baking dish and level out.
- Combine butter, flour, brown sugar, oats, and salt in a bowl. Rub between your fingers to create streusel topping. Sprinkle streusel evenly over fruit.
- Bake in the preheated oven until crumble is lightly browned, about 1 hour.
Nutrition Facts : Calories 470.8 calories, Carbohydrate 94 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 8.6 g, Protein 4.6 g, SaturatedFat 7.6 g, Sodium 44.3 mg, Sugar 34.7 g
APPLE QUINCE PIE
Quince pie adds a sweet harvest flavor to this luscious, old-fashioned apple pie from our Test Kitchen. It's topped with a crumbly mix of oats, brown sugar, butter and cinnamon. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the quinces and apple juice. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until quinces are crisp-tender., Uncover; simmer 8-12 minutes longer or until liquid is reduced to 2 tablespoons. Discard spice bag. Cool for 5 minutes., Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, cinnamon, salt and nutmeg. Gently stir in quince mixture. Spoon into crust. , For topping, in a small bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 50-60 minutes or until apples are tender and crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 287 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 191mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
QUINCE CRUMBLE
Steps:
- Heat oven to 325 degrees. Spread the quince wedges in an 8-inch square baking dish, and add the sugar and bay leaves. Sprinkle with the ginger, and add just enough water to cover. Bake until the quinces are tender and the juices are rose-red, about 2 hours.
- Pour most of the liquid from the baking dish into a heat-proof container, and reserve for another use (like flavoring drinks or desserts). Discard bay leaves.
- Increase oven temperature to 375 degrees. In a large bowl, rub the butter and 2 cups flour together until the mixture resembles coarse bread crumbs, adding more flour if it seems too moist. Mix in the brown sugar, and add oats, if using. Spread evenly on top of the quinces and bake until the top is browned, about 40 minutes. Serve hot, drizzled with heavy cream, if you'd like.
Nutrition Facts : @context http, Calories 934, UnsaturatedFat 12 grams, Carbohydrate 139 grams, Fat 41 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 26 grams, Sodium 764 milligrams, Sugar 74 grams, TransFat 2 grams
QUINCE TARTE TATIN
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- In a large stockpot, combine 10 cups water and 1 cup sugar. Using a vegetable peeler, remove the zest from 1/2 lemon, and add to the pot. Halve the lemons, and juice 1 1/2 of them directly into the pot; set the other half aside.
- Peel, halve, and core the quince, and add to the pot. Bring to a boil. Cover, reduce to a simmer, and cook until tender, but not completely cooked, 8 to 10 minutes. Drain, and set aside.
- Preheat oven to 375 degrees. In a 10-inch tarte Tatin pan or cast-iron skillet, combine remaining 3/4 cup sugar and the salt. Place over medium heat, and cook until it begins to thicken and turn a golden brown. Remove from heat, and stir in butter.
- Arrange the quince in the pan, cut sides up, in a slightly overlapping circular pattern. (Remember that since the tarte Tatin is inverted after it is cooked, the fruit on the bottom will be visible when served.) Place a few quince halves in the center, cut side up. Sprinkle with the juice of the remaining lemon half.
- On a lightly floured work surface, roll dough out into a 12-inch round, about 1/8 inch thick. Place dough over quince, tucking the edges of the dough around the fruit. Bake until juices are bubbling and crust is golden brown, about 45 minutes. Remove from oven, and let stand for 10 minutes. Using a paring knife, loosen the pastry from the edges of the pan. Place a serving platter over the pan, and carefully invert. Serve warm.
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
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