Confit of quinces in Macvin
In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized.
Served with real custard, this gives a delightful contrast of flavour and colour.
Served with real custard, this gives a delightful contrast of flavour and colour.
42 K 4.5/5 (2 reviews)
1 hour 20 min.
Easy
13.30 €
4 people
5 IngredientsLast modified on: January 10th 2021
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 for this recipe
Preparation: 10 min.
Cooking: 1 hour 10 min.
All in all: 1 hour 20 min.
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Step by step recipe
Stage 1 - 8 min.
Peel 4 quinces, cut into quarters and remove the core. Cut each piece in half again lengthways.
Each quince will give you 8 slices.
Each quince will give you 8 slices.
Stage 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.
Stage 3 - 4 min.
Melt 30 g clarified butter in a frying pan on high heat. When really hot, add 2 tablespoons caster sugar.
Stage 4 - 1 min.
Leave the sugar to caramelize slightly, then add the quince slices.
Stage 5 - 6 min.
Brown on both sides.
Stage 6 - 1 min.
Then add 400 ml Jura Macvin and turn the heat down to its lowest.
Stage 7 - 1 hour
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.
You will see that they take on a lovely reddish colour.
Stage 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.
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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 380 RDI=40 % | 170 RDI=30 % | 3,330 RDI=170 % | 13,940 RDI: 170 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 9 RDI=1 % | 180 RDI=9 % | 770 RDI: 9 % |
| Per person | 20 RDI=8 % | 90 RDI=9 % | 40 RDI=6 % | 830 RDI=40 % | 3,490 RDI: 40 % |
How much will it cost?
- For 4 people : 13.35 €
- Per person : 3.35 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Jura Macvin
Like these other recipes: Tarte Jurassienne, ... See them all 1
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Pears and caramelised walnut samosas , European glass, Individual charlottes with morello cherries, Apple Tatin Terrine, Warm apple feuillantines, ... See them all 13
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with langoustines and asparagus tips., Rolled chestnut and apple brioche, Comtoise endive salad, Celeriac in cream and mustard sauce, Warm apple feuillantines, ... See them all 33
Quince
Like these other recipes: Quince and apple compote, Quince compote, Quince paste, Quince jelly, ... See them all 4
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