Autumn’s Hidden Gem: Quince and Cheese
As the seasons change, our taste buds crave something new and exciting. Look no further than this unexpected autumn dessert, featuring the humble quince.
Unleashing the Flavor
Long, slow baking transforms the hard, fuzzy-skinned quince into a tender, russet delight. Paired with salty cheese, the fruit’s assertive tartness is beautifully balanced. This unique dessert is especially stunning when made with small, young, golden-skinned Pineapple quince from local farms.
Beyond Dessert
Without the cheese, the quinces can be used as a savory accompaniment to ham or roasted game birds. The possibilities are endless!
Preparing the Quince
An oyster knife is the ideal tool for scooping out the core from the quince’s hard surface, but a sharp paring knife or grapefruit spoon will also work.
Ingredients
- 1/3 cup raisins
- 1/3 cup cognac
- 2 pounds quinces, preferably 4 or 5 small
- 8 to 10 whole cloves
- 8 to 10 teaspoons honey
- 1/3 cup finely chopped walnuts
- 2 tablespoons water
- 1/2 pound aged sheep’s milk cheese, cut into wedges
Baking the Quince
Plump the raisins in cognac for at least 2 hours or overnight. Drain and chop, reserving the liquid. Preheat your oven to 325 degrees. Scrub the quinces to remove the fuzz, but don’t peel. Cut them in half or into wedges, depending on their size, and scoop out the core.
Assembling the Dish
Fill the quince cavities with cloves, honey, raisins, and walnuts. Pour cognac into each quince and add water to the baking dish. Seal with aluminum foil and bake until tender, about 30-35 minutes. Baste with pan juices and add water as needed until the quinces turn a deep rosy gold, about 1 1/2 hours more.
Serving
Serve warm with a drizzle of pan syrup and a wedge of cheese. This dish can be made up to 6 hours ahead and reheated in a 300-degree oven for about 10 minutes.
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