This week the Nelson Grocer is going crazy for quince, this blog article comes from local chef and Guest Blogger, Grant Dicker – Find Grant on Facebook.
It’s the time of year where the summer fruits are becoming scarce, but Quince are in abundance! I am regularly approached with the question ‘I have been given a box of Quince, what can I do with them?’. From the Pome fruit family, they are also known by the less common name of Membrillo. They are a trickier fruit to place in a dish, but they make a wonderful quince jam, jelly, or paste to accompany your cheese. Alternatively, try them with your seafood – particularly roasted with scallops, or they can make a nice addition to a game dish. A favourite of mine is to roast this fruit for pudding! Pop in to the Nelson Grocer to pick up your ingredients.
Quince Tarte Tartin
Ingredients
- 10 quince, peeled, cored, halved
- 2 litres water
- 500g sugar
- juice of 1 lemon
- 1 vanilla pod, split lengthwise
- 1 star anise
for the tarte tatin
- 1¾ cup poaching liquid
- 1 sheet puff pastry
for the Chantilly cream
- 250ml cream
- 50g caster sugar
- 1 vanilla pod, split lengthwise and seeds removed
Instructions
- To poach the quince, combine all ingredients for the syrup in a large pot and allow to come to a simmer.
- When the sugar has dissolved, drop in quince and cover with baking paper before placing the lid on the pot.
- Allow to the quince to poach for 45 minutes /1 hour until tender.
- Allow to cool in the syrup and keep in the fridge for up to 1 week.
- To make the tarte tatin, pre-heat the oven to 180°c.
- In a large, oven-proof pan, heat the poaching liquid and allow to reduce slightly.
- Place the quince into the pan and top with puff pastry, tucking the pastry in to encase the fruit.
- Place the tarte tatin in the oven and allow to bake for 25-30 minutes or until the pastry is golden brown and puffed, and the poaching liquid has turned into a deep amber-coloured caramel.
- Remove from the oven and allow to stand for a minute before turning out onto a serving plate.
- To make the Chantilly cream, whip the cream with the sugar and vanilla.
- Serve and enjoy! Don’t forget to save a slice for the Nelson Grocer.
