Confit of quinces in Macvin


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.
34 K 4.5/5 (2 reviews)
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Last modified on: January 10th 2021
For 12 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 10 min.
Cooking: 1 hour 10 min.
All in all: 1 hour 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 8 min.
Confit of quinces in Macvin
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
Confit of quinces in Macvin
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.
Confit of quinces in Macvin
Melt 90 g clarified butter in a frying pan on high heat. When really hot, add 6 tablespoons caster sugar.

Stage 4 - 1 min.
Confit of quinces in Macvin
Leave the sugar to caramelize slightly, then add the quince slices.

Stage 5 - 6 min.
Confit of quinces in Macvin
Brown on both sides.

Stage 6 - 1 min.
Confit of quinces in Macvin
Then add 1 litre 200 ml Jura Macvin and turn the heat down to its lowest.

Stage 7 - 1 hour
Confit of quinces in Macvin
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
Confit of quinces in Macvin
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=6 %620 RDI=60 %200 RDI=30 %4,360 RDI=220 %18,260 RDI: 220 %
Per 100 g010 RDI=1 %4 RDI=1 %100 RDI=5 %420 RDI: 5 %
Per person1 RDI=1 %50 RDI=5 %20 RDI=3 %360 RDI=20 %1,520 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Sulfites, egg
How much will it cost?
  • For 12 people : 30.75 €
  • Per person : 2.60 €

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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
Jura Macvin

Like these other recipes: Tarte Jurassienne, ... See them all 1

Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)

You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Bavaroise cream, Pistachio panna cotta with custard, Rice pudding (riz au lait), Sautéed pears with custard and orange syrup , ... See them all 13

Clarified butter
Clarified butter

You can get more informations, or check-out other recipes which use it, for example: European glass, Comtoise endive salad, Chilli langoustines, Roast beef "like they do it in Santa Fe", White asparagus salad, ... See them all 33

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