Spiced Quinces With a Mascarpone Cream |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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A combination of several recipes I found on line. Quinces are quite tough (but not impossible) to peel-use a sharp knife and take a bit of care and you'll be fine. Get rid of all the woody bits when removing the cores. Quinces develop a much nicer colour if made a day or two before serving and will keep in the fridge for up to a week. Ingredients:
6 cups water |
3 cups sugar |
3/4 cup red wine |
1 star anise |
3 cardamom pods, bruised |
1 lemon, cut in half |
zest of an orange |
1/4 cup honey |
8 quinces, peeled and cut into wedges then cored |
250 g mascarpone |
1 teaspoon vanilla extract |
1/4 cup confectioners' sugar |
Directions:
1. Bring the first 8 ingredients to a boil, then reduce to a low simmer.
2. I drop the peeled, cored quince wedges straight into the syrup.
3. Cook on that low simmer until they are tender. That might be half an hour or as much as two hours just keep checking!
4. Remove the quinces from the syrup and turn the heat up. Reduce the syrup by about half then pour back over the quinces and cool.
5. To make mascarpone cream, combine mascarpone, extract and icing sugar mixture in a medium bowl. Beat with an electric mixer until smooth.
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