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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.
Served with real custard, this gives a delightful contrast of flavour and colour.
46 K 4.5/5 (2 reviews)
1 hour 20 min.
Easy
13.30 €
4 people
5 IngredientsLast modified on: January 10th 2021
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
Times for this recipe
Preparation: 10 min.
Cooking: 1 hour 10 min.
All in all: 1 hour 20 min.
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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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 380 RDI=40 % | 170 RDI=30 % | 3,330 RDI=170 % | 13,940 RDI: 170 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 9 RDI=1 % | 180 RDI=9 % | 770 RDI: 9 % |
| Per person | 20 RDI=8 % | 90 RDI=9 % | 40 RDI=6 % | 830 RDI=40 % | 3,490 RDI: 40 % |
How much will it cost?
- For 4 people : 13.35 €
- Per person : 3.35 €
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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
Like these other recipes: Tarte Jurassienne, ... See them all 1
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), Pears and caramelised walnut samosas , Warm apple feuillantines, Individual charlottes with morello cherries, European glass, ... See them all 13
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Tarte Jurassienne, Bistro-style beetroot salad, Spring veal sauté , Comtoise endive salad, ... See them all 33
Quince
Like these other recipes: Quince compote, Quince paste, Quince jelly, Quince and apple compote, ... See them all 4
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