1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

25K 4.5/5 based on 2 reviews

Last modified on: January 10^th 2021

Keywords for this recipe:

For 8 people, you will need:

1 8 quinces
2 0 kg 2 g Clarified butter
3 4 tablespoons caster sugar
4 1 lb + 12.2 oz Jura Macvin
5 1 lb + 8.6 oz Real custard sauce (crème anglaise)

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 8 min.

Peel 8 quinces, cut into quarters and remove the core. Cut each piece in half again lengthways.

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 0 kg 2 g Clarified butter in a frying pan on high heat. When really hot, add 4 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 1 lb + 12.2 oz 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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,659 Kcal or 27,880 Kj	165 gr	755 gr	332 gr
333 %	64 %	71 %	50 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
184 Kcal or 770 Kj	5 gr	21 gr	9 gr
9 %	2 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
832 Kcal or 3,483 Kj	21 gr	94 gr	42 gr
42 %	8 %	9 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Sulfites, Egg

How much will it cost?

For 8 people : 26.61 €
Per person : 3.33 €

Change currency:

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: You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, ... All
	Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Pears and caramelised walnut samosas , Rice pudding (riz au lait), Caramel semolina pudding with raisins, Caramelized brioche with pear and kiwi, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Roast beef "like they do it in Santa Fe", Spring veal sauté , Chilli langoustines, Sweet pancake rolls from Brittany, ... All
	Quince: You can check-out other recipes which use it, like for example: Quince compote, Quince and apple compote, Quince paste, Quince jelly, ... All

Other recipes you may also like

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
357K4.3 1 hour 14 min. March 17^th 2011

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
333K5 50 min. July 30^th 2021

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
407K3.5 12 min. March 21^th 2017

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
765K 44 24 min. October 20^th 2012

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.