Roast Quinces Recipes

ROASTED PEARS AND QUINCES WITH TANGERINE ZEST

Roasted Pears and Quinces with Tangerine Zest image

Pears and quinces are roasted with strips of tangerine zest, which add color and tang.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

10 small pears, preferably Forelle, peeled, halved, and seeded
5 quinces, peeled, halved, seeded, and cut into 8 to 10 wedges
1 lemon, halved
2 ounces (4 tablespoons) unsalted butter
1 cup sugar
6 tangerines, zest cut into strips, and juiced (about 1 cup)
2 vanilla beans, split and scraped, pods reserved
2 cups dry white wine
Vanilla-Bean Creme Anglaise(optional)

Steps:

Preheat oven to 375 degrees. Place pears and quinces in 2 separate bowls, and squeeze lemon over pieces (fruit will brown slightly).
Melt 2 tablespoons butter in each of 2 large ovenproof skillets over medium-high heat. Add pears to 1 skillet and quinces to other skillet. Divide sugar, tangerine zest, and vanilla pods and seeds evenly between skillets. Cook for 5 minutes, tossing. Divide tangerine juice and wine evenly between skillets.
Transfer skillets to oven, and roast, basting often with pan juices, until fruits are tender when pierced with a sharp knife, about 30 minutes for the pears and 1 hour for the quinces. Combine fruit, and serve warm or at room temperature with vanilla-bean creme anglaise if desired.

ROAST QUINCES

Roast Quinces image

I love these roast quinces even more than the famous quinces in syrup that I have written about in other books, because here the fruits keep their natural and unique taste and perfume. Quinces can be small like an apple, and they can be huge and weigh up to 1 pound each. You need about 1/2 pound per person so a large one is enough for two. Cooking times vary depending on their size and degree of ripeness. Quinces are available in farmers' markets and in Middle Eastern stores. Kaymak (see page 218) is the cream served with it in Turkey, but clotted cream or mascarpone will do very well.

Yield serves 6

Number Of Ingredients 4

Ingredients

3 large or 6 small quinces (weighing about 3 pounds)
1/3 stick (2 1/2 tablespoons) unsalted butter
6 tablespoons sugar
To serve: 2/3 cup clotted cream or mascarpone

Steps:

Wash the quinces, rubbing their skins to remove the light down that sometimes covers them in patches. Roast them whole, in an oven preheated to 375°F, until they feel soft. Depending on their size and ripeness, it can take from 1 hour up to 2 hours for the largest, so watch them carefully. (The three I cooked, weighing 2 pounds, took 1 1/2 hours.)
When they are cool enough to handle, cut them in half through the core, and cut away the blackened ends and the cores with a pointed knife. Place them, cut side up, on a baking sheet. Put a sliver of butter on top of each half and sprinkle each with 1 tablespoon sugar.
Put them back in the oven for 1/2 to 1 hour, until they are very soft and have turned a rich burgundy color. If you like, put them under the broiler for moments only, until the sugar just begins to caramelize. It fills the kitchen with a sweet smell.
Serve hot with clotted cream or mascarpone.

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