Roasted Quince in Honey and Cognac Culinary Delight
Rebooted Recipe
Get ready to try a unique autumn dessert, my dude. It's all about the Pineapple Quince, a quirky concoction from good ol' Aunt Dahlia. You might be more familiar with the Spanish tapa of quince paste and sheep's milk cheese, but this one's a game changer.
Now, Pineapple quince ain't common in many cuisines. For starters, while quince is often teamed up with cheese and nuts, pineapple typically stars in sweeter dishes. But hey, let's rock this recipe, shall we?
You're gonna need:
- Raisins and cognac going all creepy
- A couple of pounds of quinces, preferably the small, golden-skinned variety from Cirone Farms, Nicholas Orchard, or Circle C. These are the cats' meow!
- Cloves, honey, walnuts, water, and a heap of aged sheep's milk cheese like Rinconada Dairy pozo tomme or Manchego
Gather your tools: an oyster knife if you've got it, a sharp paring knife, or a grapefruit spoon will do the trick too. The idea is to scoop out the core from the quince's hard spine, easy peasy.
Yield: Enough to serve 8 to 10 strays, my friend.
Here's the breakdown:
- Soak those raisins in cognac and let them hang out for at least 2 hours — or even longer if you're feeling patient. After they've had their drink, chop 'em up.
- Time to preheat your oven to 325 degrees. Go ahead and nix that quince fuzz, but don't peel it. Slice the small quinces in half crosswise, scoop out the core, and trim the rounded ends so they stand level. For larger quinces, cut into wedges, scoop out the core, and make a room for those clove bros and honey bunches. Fill the cores with chopped raisins, honey, walnuts, and a splash of that leftover cognac. Toss a clove in each half.
- Pop those quinces in your baking dish, cut side up, and pour the rest of that cognac in with 'em. Add some water, seal that baby up with foil, and bake until tender (about 30 - 35 minutes). They'll still be a little pale at this point, but don't sweat it. Baste with the pan juices, add more water if needed, and pop that bad boy back in the oven until they turn a deep rosy gold and are oozing with tender goodness (about 1 1/2 hours more).
- Serve these tasty dudes warm with a drizzle of that pan syrup and a wedge of cheese. This dish can hang out at room temp for up to 6 hours and then be reheated before serving. Enjoy, you savage!
Now, if you ain't feelin' the cheese vibe, the quinces can be used as a savory accompaniment to ham or roasted game birds. And hey, that oyster knife sure is handy for scooping out the quince's hard case, but a sharp paring knife or grapefruit spoon will also work.
But say you wanna mix things up, you can consider teaming quince and pineapple together. A sweet pineapple topping with some quince jelly can balance out the tartness of the quince. Pro tip: Grilled pineapple with quince jelly, yum City!
- The unique autumn dessert recipe, Rebooted Recipe, features quinces, raisins soaked in cognac, walnuts, honey, and cloves, yielding a serving for 8 to 10 people.
- The dessert consists of quinces baked with chopped raisins, honey, walnuts, and cognac in the cores, placed in a baking dish and cooked until tender.
- For a twist, consider a pineapple topping for the quince dessert, such as sweet pineapple with quince jelly, providing a balance of flavors and textures.
