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.
25K 4.5/5 based on 2 reviews
Last modified on: January 10th 2021
Keywords for this recipe: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
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 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,329 Kcal or 13,938 Kj | 83 gr | 378 gr | 166 gr |
| 123 % | 24 % | 26 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 184 Kcal or 770 Kj | 5 gr | 21 gr | 9 gr |
| 7 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 832 Kcal or 3,483 Kj | 21 gr | 94 gr | 42 gr |
| 31 % | 6 % | 7 % | 5 % |
How much will it cost?
- For 4 people : 13.30 €
- Per person : 3.33 €
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, Rice pudding (riz au lait), Caramel semolina pudding with raisins, Pears in red wine with blackcurrant , ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Tarte Jurassienne, Warm apple feuillantines, Sweet pancake rolls from Brittany, Breton leek and mushroom tart, ... 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 |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .324K4 2 hours 30 min. July 4th 2018
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.487K5 49 min. July 27th 2013
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...301K3.8 21 min. February 21th 2011
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.738K3.5 8 min. February 21th 2011
Tartiflette
A personal version of a classic recipe from Savoy.591K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.