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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.

16K 2 4.5

Last modified on: January 10^th 2021

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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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start 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 : 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.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,644 Kcal or 6,883 Kj	26 gr	255 gr	58 gr
82 %	10 %	24 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
91 Kcal or 381 Kj	1 gr	14 gr	3 gr
5 %	1 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
411 Kcal or 1,721 Kj	7 gr	64 gr	15 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).

Possible allergens in this recipe: Milk, Sulfites, Egg

How much will it cost?

For 4 people : 13.30 €
Per person : 3.33 €

Change currency:

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: Caramelized brioche with pear and kiwi, European glass, Pistachio panna cotta with custard, Pears and caramelised walnut samosas , Warm apple feuillantines, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Warm autumn salad, Norman flambéed apples, Pain perdu, Tarte Jurassienne, ... All
	Quince: You can check-out other recipes which use it, like for example: Quince and apple compote, Quince jelly, Quince paste, Quince compote, ... All

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