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.
36 K 4.5/5 (2 reviews)
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Last modified on: January 10th 2021
For 4 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?
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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 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 recipe80 RDI=30 %380 RDI=40 %170 RDI=30 %3,330 RDI=170 %13,940 RDI: 170 %
Per 100 g4 RDI=2 %20 RDI=2 %9 RDI=1 %180 RDI=9 %770 RDI: 9 %
Per person20 RDI=8 %90 RDI=9 %40 RDI=6 %830 RDI=40 %3,490 RDI: 40 %
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 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
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: Norman flambéed apples, Pears in red wine with blackcurrant , Apple Tatin Terrine, Bavaroise cream, Rice pudding (riz au lait), ... See them all 13

Clarified butter
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