Wednesday, February 27, 2008

Quince Puree and Quice Sauce

You see them in the market, Quinces, here's a fancy way to use them instead of the old stewed style....
Quince Puree and Quince Sauce-
2 tbl sugar + 1 1/2 tbls sugar (first for puree, second for sauce)
1/2 cup red wine vinegar + 3 tbls red wine vinegar
3 Quinces, peeled, cored and diced (you can use pears or apples too) SAVE the peels
1/2 cup vegetable or chicken stock
1/2 cup Duck or Veal Demi-glace (if you don't have it, try beef)
Puree: Heat 2 tbls of sugar in heavy saucepan on med heat until lightly caramelized. Stir in 1/2 cup of the vinegar and cook over high heat until reduced by half (2-3 min) Add quinces, stock & salt and cover a little. Lower heat and cook about 20-30 min until fruit is tender, stirring now and then. Once done, puree in blender until smooth. Serve.
Sauce: Use the remaining 1 1/2 tbls of sugar in a saucepan over med heat and lightly caramelize. Add the 3 tbls vinegar and reduce by half. Add the peels and demi-glace. Cook about 30 min on lowest heat and strain before using. NOTE: These procedures will give you a good clue in how to produce fruit purees and sauces since you can vary at your heart's content. This is a basic French method and once you are comfortable with it can become part of your usual repertoire.....

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