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.
24K 4.5/5 based on 2 reviews
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Last modified on: January 10th 2021

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will 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
Peel 4 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 30 g Clarified butter in a frying pan on high heat. When really hot, add 2 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 400 g 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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,329 Kcal or 13,938 Kj83 gr378 gr166 gr
166 %32 %36 %25 %
Per 100 g
Energetic valueProteins CarbohydratesFats
184 Kcal or 770 Kj5 gr21 gr9 gr
9 %2 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
832 Kcal or 3,483 Kj21 gr94 gr42 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 4 people : 13.30 €
  • Per person : 3.33 €

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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 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: Rice pudding (riz au lait), Norman flambéed apples, European glass, Apple Tatin Terrine, Bavaroise cream, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Warm autumn salad, Celeriac in cream and mustard sauce, Clafoutis "Marie-Antoinette", Hasselback or "Swedish-style" potatoes, ... All
QuinceQuince: You can check-out other recipes which use it, like for example: Quince paste, Quince jelly, Quince and apple compote, Quince compote, ... All
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