Confit of quinces in Macvin

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 4 quinces
• 2 30 g Clarified butter
• 3 2 tablespoons caster sugar
• 4 400 ml Jura Macvin
• 5 350 ml Real custard sauce (crème anglaise)
• Total weight: 1,810 grams

Times:

Preparation	Cooking	Start to finish
10 min.	1 hour 10 min.	1 hour 20 min.

Step by step recipe

1	Peel 4 quinces, cut into quarters and remove the core. Cut each piece in half again lengthways. Each quince will give you 8 slices.
2	If you are not going to cook them right away, keep the quince slices in a bowl of water with a little lemon juice added or, better still, vitamin C, to stop them turning brown.
3	Melt 30 g Clarified butter in a frying pan on high heat. When really hot, add 2 tablespoons caster sugar.
4	Leave the sugar to caramelize slightly, then add the quince slices.
5	Brown on both sides.
6	Then add 400 ml Jura Macvin and turn the heat down to its lowest.
7	Leave to stew gently for 40 minutes to 1 hour, adding a little more Macvin from time to time if the fruit starts to dry out. You will see that they take on a lovely reddish colour.
8	Once the quinces are completely soft, there should only be a very little reduced Macvin left in the bottom of the pan. Transfer the quinces to individual dessert plates or dishes and pour a generous amount of custard over. Serve immediately.

Remarks

You can use another fortified or dessert wine, such as Banyuls, instead of the Macvin.

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