FENNEL AND GARLIC-CRUSTED PORK ROAST WITH WARM QUINCE AND APPLE COMPOTE
Steps:
- In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.
- With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.
- Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.
- Peel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.
PORK WITH SAVORY QUINCE COMPOTE
White wine boosts the warm flavors of quince and rosemary in this sweet, savory compote or chutney for pork tenderloin. This dressed-up dish from our Test Kitchen makes a sophisticated but simple entree for special guests.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings (1-1/2 cups compote).
Number Of Ingredients 16
Steps:
- Combine the salt, thyme, ginger and pepper; sprinkle over pork. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., Meanwhile, in a large nonstick skillet over medium heat, saute onion in butter until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Uncover; simmer 25-30 minutes longer or until quinces are tender and liquid is thickened. Discard bay leaf., Let pork stand for 5 minutes before slicing. Serve with compote.
Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 677mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
QUINCE COMPOTE
Quince is a fruit that grows abundantly throughout the Mediterranean. Though it's too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.
Provided by Martha Rose Shulman
Categories dessert, side dish
Time 1h
Yield Serves four
Number Of Ingredients 7
Steps:
- Fill a large bowl with water, and add the juice of 1/2 lemon. Quarter the quinces and apples, and place the pieces you aren't working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces.
- Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 25 grams
QUINCE-CINNAMON COMPOTE
Not quite a pear and not really an apple, quince is a pome fruit that, once cooked, tastes like a cross between the two, but quince stays firm and takes on a beautiful red blush color. This vegan and gluten-free recipe gives a simple formula for compote. It can be eaten as a dessert on its own or added to oatmeal or breakfast quinoa. It also complements white meat well.
Provided by Buckwheat Queen
Categories Vegan Desserts
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Rinse quinces under running water to remove the fuzzy layer. Squeeze the lemon into a large bowl and fill halfway with water.
- Cut quinces into quarters. Peel, core, and dice one quarter at a time, and transfer fruit to the lemon water to prevent browning.
- Combine 3 cups of fresh water, cane sugar, agave syrup, cinnamon stick, and cardamom pod in a saucepan and bring to a boil. Add drained quinces and reduce heat to medium-high. Cook at a low boil for 20 minutes.
- Reduce heat to medium-low. Cover the saucepan with a lid, placing a wooden spoon underneath to keep it slightly ajar and allow some steam to escape without it drying out. Simmer like this for about 25 minutes. The compote is ready when the fruit has turned a red blush color, it is tender to a fork, and the syrup has reduced by three-fourths. The objective is to have softened fruit with a thickened syrup at the end. The syrup will thicken more upon cooling.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 69.8 g, Fat 0.3 g, Fiber 6.5 g, Protein 1.1 g, Sodium 19.6 mg, Sugar 31.7 g
ROASTED PORK CHOPS WITH CARAMELIZED QUINCE
This is a meal suitable for a cool, autumn dinner. The pork chops turn out moist and savory and pair nicely with the sweet and somewhat tangy flavor of quince. I like to eat a slice of quince with each bite of pork chop, as the combination reminds me of harvest season. If you are unable to find quince, two large apples would substitute well (any tart variety such as Macintosh, Granny Smith or Cortland).
Provided by MarthaStewartWanabe
Categories Pork
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Season pork chops with poultry seasoning, garlic powder and onion powder. Brush a small baking pan with olive oil. Arrange the pork chops in the baking pan. Roast for 35-40 minutes (simultaneously with the quince) or until fully cooked. Around 20 minutes into roasting, turn the pork chops.
- Place 3 tbs. cubed butter in a 13" x 9" baking pan. Sprinkle with brown sugar. Roast for 20 minutes (simultaneously with the pork chops). Toss with a rubber spatula and roast for 20 minutes more or until quince is softened (like apple pie filling) and caramelized.
- Serve pork chops with quince mixture spooned atop.
Nutrition Facts : Calories 571.4, Fat 38.4, SaturatedFat 16.8, Cholesterol 120.8, Sodium 202.2, Carbohydrate 35.2, Fiber 1.9, Sugar 20.1, Protein 23.2
QUINCE COMPOTE
Categories Sauce Fruit Thanksgiving Quince Vanilla White Wine Fall Chill Simmer Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.
BRAISED PORK SHOULDER WITH QUINCE
Provided by Bruce Aidells
Categories Pork Braise Marinate Father's Day Dinner Quince Carrot Fall Pomegranate Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 8 to 10 servings
Number Of Ingredients 23
Steps:
- Stir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight.
- Preheat oven to 325°F. Melt butter with oil in heavy large oven-proof pot over medium-high heat. Add pork shoulder and brown on all sides, about 10 minutes. Transfer pork to plate. Pour off all but 2 tablespoons drippings from pot and reduce heat to medium. Add quince to pot. Sauté until cut sides are lightly browned, 5 to 7 minutes. Using slotted spoon, transfer quince to bowl. Add onions, celery, and carrot to pot. Sauté until vegetables begin to soften, about 10 minutes. Add garlic; auté1 minute. Add pomegranate juice and chicken broth. Bring to boil, scraping up browned bits. Add red currant jelly, bay leaves, and thyme, then quince. Return pork to pot, fat side up. Cover pot with foil, then lid; place in oven.
- Braise pork until very tender and thermometer inserted into center registers 165°F, basting occasionally, about 2 hours 15 minutes. Cool pork uncovered at room temperature 1 hour. Chill uncovered until cold, then cover and chill at least 1 day and up to 3 days.
- Preheat oven to 350°F. Transfer pork to work surface. Cut off string. Cut pork crosswise into 1/2-inch-thick slices. Overlap slices in 13x9x2-inch baking dish. Using slotted spoon, arrange vegetables and quince around pork. Boil juices in pot until thickened enough to coat spoon, about 15 minutes. Season with coarse kosher salt, pepper, and lemon juice to taste. Pour over pork. Cover and bake until heated through, about 30 minutes.
- Sprinkle pork with chopped mint; surround with lemon wedges and serve.
QUINCE COMPOTE
This is a wonderful use for quinces if you can get your hands on some. If you like, you can puree the compote but I usually like it chunky. You can also serve it with vanilla ice cream or plain whipped cream.
Provided by Annette
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place quinces, cider, and sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 to 20 minutes until quince are soft. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Transfer cooked quinces and liquid to a serving bowl and season with lemon juice, orange flower water, and orange zest.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Mix in creme fraiche and serve with the quince compote.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 72.4 g, Cholesterol 56 mg, Fat 15.5 g, Fiber 5 g, Protein 2.1 g, SaturatedFat 9.6 g, Sodium 34.5 mg, Sugar 33.1 g
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