Light-hearted goodness: baked quince with English cream is a delicious dessert, gluten-free and with little sugar. They smell of spices and lemon, are accompanied by a delicious English cream, without flour, made only with yolks, sugar and lemon zest. The contrast between warm surnames and cold cream is wonderful.
Surnames are a complicated fruit to use. Crude cannot be eaten due to acidity and the presence of tannins, they're very hard to cut, have hard and fibrous seeds and interior. But once cooked, reveal all their goodness: raise your hand who has never tried the COTOGNATA- or the QUINCE APPLE JAM, to spread on bread for breakfast. And on my YouTube channel also find the VIDEO RECIPE of the step-by-step surname.
To prepare baked quince with English cream you must first blanch the quince, then finish baking with spices, the wine (to you the choice between Marsala, Port or a liqueur passito), sugar and water. Quinces must be tender but not debunked, they have to keep the shape. The sweet but still sour taste, because the sweetness of the English cream will enhance that slight acidity and the taste of spices will be very well married to the scent of lemon. If you prefer, you can flavor the English cream with a vanilla berry instead of lemon.
THE PAN VARIANT
If you don't feel like lighting the fire, you can also prepare quince in the pan: in this case you don't have to blanch them. You have to brown them in the pan with little butter, so that they become slightly golden, then add the water to cover, Marsala, sugar and spices. Cover and let cook until the quince is tender and caramelized. And now I wish you good day!
100 grams caster sugar
water, to taste
2 star anise berries
cinnamon powder or a cinnamon stick
lemon juice, to taste
60 milliliters di Marsala, Port or liqueur passito
some walnut gheriglio
CREAM FOR ENGLISH:
2 egg yolks
25 grams of sugar
lemon zest, to taste
165 milliliters of whole milk
Prepare a bowl with water and lemon juice, where to put quince apples as you clean them, so they don't blacken. Wash the quinces, cut them into four (it takes a little bit of strength), then peel them and cut them into wedges: if the surnames are medium-sized it is enough to cut every quarter into two wedges, otherwise in three. Once you have cut the cuttonce into wedges, remove the middle part that contains the seeds and it's hard and fibrous. Put the cloves gradually in the water acidulated with lemon juice.
Blanch the quince in water for 10 minutes. Drain and preheat the oven to 180 degrees static.
Arrange quince in a baking drawer. Pour water almost to cover the clove of quince (don't drown them, quinces should emerge just from the liquid. Add the Marsala or Port. Sprinkle with sugar, cinnamon, add star anise and cloves. Cook for 20-30 minutes or until the surnames are tender and the cooking bottom thick.
CREAM FOR ENGLISH: whisk the yolks with sugar until you get a frothy and homogeneous mixture. Bring the milk to a boil together with the grated lemon zest. Turn off the heat, strain the milk to remove the lemon zest and pour it flush over the eggs whisking until the whole. Pour the mixture back into the saucepan and cook in a bain-marie, stirring constantly, until the cream 'veils' the spoon. If you have a meat thermometer, the cream is removed from the heat when it gets to a temperature of 80 degrees, otherwise the egg will re-represent. Store the English cream in the refrigerator until serving.
Serve the warm quince by placing them on the cold English cream, decorating with a few walnut gheriglio.
If you don't feel like lighting the fire, you can also prepare quince in the pan: in this case you don't have to blanch them. You have to brown them in the pan with little butter, so that they become slightly golden, then add the water to cover, Marsala, sugar and spices. Cover and let cook until the quince is tender and caramelized.