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.
3,7564.5/5 for 2 ratings
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Last modified on: January 10th 2021

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.
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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.

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).

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Note : These prices are only approximate.

Source

Home made.

More recipes?

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: Norman flambéed apples, Sautéed pears with custard and orange syrup , European glass, Rice pudding (riz au lait), Pears and caramelised walnut samosas , ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Veal Chop With Assortment of Vegetables, Norman flambéed apples, Warm autumn salad, Sautéed pears with custard and orange syrup , Sweet pancake rolls from Brittany, ... All
QuinceQuince: You can check-out other recipes which use it, like for example: Quince paste, Quince compote, Quince and apple compote, ... All

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