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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

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For 12 people, you will need:

1 12 quinces
2 90 g Clarified butter
3 6 tablespoons caster sugar
4 1 litre 200 ml Jura Macvin
5 1050 ml Real custard sauce (crème anglaise)
Total weight: 4,380 grams

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

Change measures: Metric

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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.

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Step by step recipe

Stage 1 - 8 min.

Peel 12 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 90 g Clarified butter in a frying pan on high heat. When really hot, add 6 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 litre 200 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.

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
4,360 Kcal or 18,254 Kj	17 gr	618 gr	204 gr
218 %	6 %	58 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
100 Kcal or 419 Kj	< 1 gr	14 gr	5 gr
5 %	<1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
363 Kcal or 1,520 Kj	1 gr	52 gr	17 gr
18 %	1 %	5 %	3 %

% 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 12 people : 30.70 €
Per person : 2.56 €

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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: 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: Bavaroise cream, European glass, Sautéed pears with custard and orange syrup , Norman flambéed apples, Pears in red wine with blackcurrant , ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Breton leek and mushroom tart, Fillets of sole meunière, Chilli langoustines, Pain perdu, Corn salad with croutons, ... All
	Quince: You can check-out other recipes which use it, like for example: Quince and apple compote, Quince compote, Quince jelly, Quince paste, ... All