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.
11K 2 4.5
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Last modified on: January 10th 2021

Keywords for this recipe:QuincesConfitMacvinCustardCaramelized
For 12 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
10 min.1 hour 10 min.1 hour 20 min.
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Step by step recipe


Stage 1 - 8 min.
Confit of quinces in Macvin : Photo of step #1
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 : Photo of step #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.
Confit of quinces in Macvin : Photo of step #3
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 : Photo of step #4
Leave the sugar to caramelize slightly, then add the quince slices.

Stage 5 - 6 min.
Confit of quinces in Macvin : Photo of step #5
Brown on both sides.

Stage 6 - 1 min.
Confit of quinces in Macvin : Photo of step #6
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 : Photo of step #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.

Stage 8
Confit of quinces in Macvin : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,335 Kcal or 13,963 Kj16 gr618 gr91 gr
167 %6 %58 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
76 Kcal or 318 Kj< 1 gr14 gr2 gr
4 %<1 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
278 Kcal or 1,164 Kj1 gr52 gr8 gr
14 %1 %5 %1 %
% 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).
How much will it cost?
  • For 12 people : 30.70 €
  • Per person : 2.56 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Jura MacvinJura Macvin: You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, ... All
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: Individual charlottes with morello cherries, Caramelized brioche with pear and kiwi, Caramel semolina pudding with raisins, Pistachio panna cotta with custard, Norman flambéed apples, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Veal Chop With Assortment of Vegetables, Flambéd bananas , Rolled chestnut and apple brioche, Tarte Jurassienne, ... All
QuinceQuince: You can check-out other recipes which use it, like for example: Quince and apple compote, Quince paste, Quince compote, ... All
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