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!
2 comments
Invantevole!
thank you!!!!