QUINCE DUMPLINGS WITH SYRUP
This recipe is like golden syrup dumplings, but with quince syrup! So if you have a quince tree (with no idea how to use the fruit) get into these! They are fantastic! I'd never heard of quince before living in a house with a tree that produced masses of fruit that were going to waste until finding this recipe in one of my favorite cookbooks : Charmaine Solomon's Complete Vegetarian Cookbook. Tips: Make it easier to peel quince by rinsing under water and rubbing the natural fur off the fruit beforehand. The syrup part of this dish can be prepared a day before, as it is the most lengthy part of the process.
Provided by Rhiannon and Matt
Categories Dessert
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- SYRUP :.
- Carefully peel and core the quinces you have quartered.
- Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves.
- Add quince, stir, cover and return to the boil.
- Simmer for 2-3 hrs or until quince has turned a deep red wine colour.
- DUMPLINGS (make just prior to serving) :.
- Sift the flour and icing sugar together in a bowl a rub in the butter.
- Combine the egg, milk and lemon juice and add this to the flour and butter mix.
- Mix to form a thick batter of dropping consistency.
- Gently remove quince pieces from the syrup and drain using a slotted spoon (this is easiest if the syrup is warm or hot) and set them aside in a bowl.
- Add a little water so there is enough liquid for the dumplings to float.
- Drop balls of batter in the syrup leaving enough room for expansion between each of them. Cover and simmer for 8 minutes or until fluffy and well risen (twice or more x their original size). Test with a wooden skewer.
- Lift them out and put a few more balls in to cook.
- Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!
Nutrition Facts : Calories 601.8, Fat 8.9, SaturatedFat 5, Cholesterol 73.2, Sodium 83, Carbohydrate 125.3, Fiber 2.1, Sugar 81, Protein 7.7
GOLDEN SYRUP DUMPLINGS
Golden syrup dumplings are an indulgent Australian speciality - perfect served with custard
Provided by John Torode
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 5
Steps:
- In a large, wide pan pour in 450ml water, half the butter, sugar and golden syrup and bring to the boil. Turn it down immediately so it is just simmering.
- Warm the milk just a little. Meanwhile, in a food processor pulse the flour and the rest of the butter until it resembles breadcrumbs. Add 2 tbsp golden syrup and the warmed milk and whizz until it comes together.
- Bring the liquid back to the boil and drop in dessertspoon-size pieces of the dough, turn the heat down to a simmer again and gently cook for 10 mins, turning gently a few times. You may need to do it in two batches so they don't all stick together - just scoop out the first lot with a little of the syrup into a baking dish, cover with foil and keep warm in a low oven while you finish the rest.
Nutrition Facts : Calories 560 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.04 milligram of sodium
GRAND PERES (QUEBEC STYLE MAPLE SYRUP DUMPLINGS)
Make and share this Grand Peres (Quebec Style Maple Syrup Dumplings) recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring syrup and water to a boil in a 6 qt Dutch oven over medium-high heat.
- While the syrup/water is rising to a boil, whisk flour, baking powder, and salt in a bowl. Set aside.
- Grate butter on large holes of a box grater into flour and toss to coat. Add milk and stir with a fork until dough forms.
- When syrup mixture reaches a boil, use a spoon to drop large clumps of dough into syrup.
- Cover pot and simmer until dumplings are cooked through (10-15 minutes). Spoon dumplings and sauce into 6 bowls and serve.
QUINCE SYRUP
Make this for our Roast Turkey.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 3
Steps:
- Bring quinces, sugar, and 4 cups water to a boil in a medium stockpot. Reduce heat. Place a lid from a slightly smaller pot over fruit to keep submerged, and simmer until liquid is pale pink and has been reduced to a thin syrup, about 1 hour 10 minutes. Strain; reserve cooked quinces for stuffing. Stir in lemon juice.
QUINCE IN SYRUP
(Mele Cotogne in Giulebbe) Poached quinces in a clove-and-cinnamon-scented syrup are served at Rosh Hashanah and to break the fast at Yom Kippur. In this version, the quinces are left unpeeled for the preliminary cooking in water, and then peeled and cooked in syrup. In _La cucina livornese,_ Pia Bedarida recommends peeling the quinces, letting them rest to take on a reddish brown color as they oxidize, and then cooking them in syrup. Other cooks peel the quinces and cook them immediately, but suggest saving the peels and seeds and cooking them along with the sliced quinces. Still another recipe uses wine instead of water.
Provided by Joyce Goldstein
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
- In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the quinces and additional water if needed to cover. Simmer for 5 minutes. Then, over the course of 12 hours, bring the quince slices to a boil in the syrup 3 times. boiling them for 5 minutes each time. This helps to bring up the rich red color of the fruit and allows them to absorb the syrup over time.
- Transfer to a serving dish and refrigerate. Serve chilled.
SPICED QUINCE IN SYRUP
This dessert is the perfect way to showcase fall fruit.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. add quinces and sugar, and stir to coat. Stir in remaining ingredients, and cover with parchment cut to fit pan. Bring to a boil. Cover, reduce heat, and simmer gently until tender, about 1 1/2 hours. Spoon quinces and syrup into bowls.
APPLE DUMPLINGS WITH SYRUP
Luscious dumplings are a popular fund-raiser for the College Hill Presbyterian Church Women's Association. "We up our fresh apple order by a bushel each year."-College Hill Presbyterian Church Women's Associati, Beaver Falls, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough forms a ball. Divide into 24 portions. Cover and refrigerate for at least 1 hour or until easy to handle., On a well-floured surface, roll each portion of dough into a 7-in. square. Place an apple on each square. Combine sugar and cinnamon; place 1 tablespoonful into the core of each apple. Dot each with 1 teaspoon butter., Gently bring up corners of pastry to center; pinch edges to seal. Place in four greased 13-in. x 9-in. baking dishes. Bake at 350° for 15 minutes., Meanwhile, in a large saucepan, combine the syrup ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. , Bake 35-40 minutes longer or until apples are tender and pastry is golden brown. Serve warm.
Nutrition Facts : Calories 722 calories, Fat 41g fat (15g saturated fat), Cholesterol 32mg cholesterol, Sodium 691mg sodium, Carbohydrate 84g carbohydrate (50g sugars, Fiber 3g fiber), Protein 5g protein.
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10 QUINCE RECIPES TO MAKE THIS FALL - MARTHA STEWART
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- Quince Jelly with Star Anise. Quince has a good amount of natural pectin, which allows it to set up well in jams and jellies. This garnet-hued jelly is an elegant accompaniment to chicken liver crostini.
- Quince Slab Pie. It's easy to make a gorgeous and simple pie with store-bought frozen puff pastry; be sure to look for an all-butter dough. View Recipe.
- Quince-Glazed Turkey. Martha once requested this quince-glazed turkey for Thanksgiving, To make it, simmer the fruit, seeds and all, into a rosy syrup which can be brushed on in the final stages of roasting.
- Quince Butter. Fruit butter is a thick spread made from cooking the fruit down until completely soft. This quince butter is delicious spread on bread with cream cheese or butter, or as a condiment for roast turkey or pork.
- Quince-Ginger Compote. Show off the soft, luscious texture and delicate flavor of quince with a simple compote. It's especially delicious served with this pumpkin cake with a creamy, goat cheese filling.
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