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.
10K 2 4.5
Grade this recipe:

Last modified on: January 10th 2021

Keywords for this recipe:QuincesConfitMacvinCustardCaramelized
For 4 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.
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.
Confit of quinces in Macvin : Photo of step #1
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 : 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 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 : 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 400 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
1,644 Kcal or 6,883 Kj26 gr255 gr58 gr
82 %10 %24 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
91 Kcal or 381 Kj1 gr14 gr3 gr
5 %1 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
411 Kcal or 1,721 Kj7 gr64 gr15 gr
21 %3 %6 %2 %
% 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 4 people : 13.30 €
  • Per person : 3.33 €

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: Sautéed pears with custard and orange syrup , Individual charlottes with morello cherries, Bavaroise cream, Rice pudding (riz au lait), Norman flambéed apples, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Pain perdu, Flambéd bananas , Comtoise apple charlotte, Comtoise endive salad, ... All
QuinceQuince: You can check-out other recipes which use it, like for example: Quince and apple compote, Quince compote, Quince paste, ... All
Other recipes you may also like
How to prepare endives
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
418K3.7 26 min. February 14th 2012
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Chinois
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
243K 24.7 5 hours 29 min. September 10th 2018
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
374K3.5 12 min. March 21th 2017
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
412K4.2 2 hours 14 min. June 21th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-05-22)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page