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Spiced Quince soup

by Ada Parisi
10168 views 5 min read
Zuppa di mele cotogne speziate

Spiced Quince soup. Today an easy and unusual fruit cake to use quinces as an alternative to the traditional Quince jelly (Also have a look at VIDEO RECEIVED BY COTOGNATA on my YouTube channel) or quinces I like cooked quinces very much, because despite being cooked in water and sugar retain texture and a light acidity. So today I propose a dessert for all intents and purposes, but made of stewed fruit. Spicy quinces soup is enriched with cranberries, cinnamon, Orange Zest, star anise, cloves, Sichuan Pepper and Malvasia delle Lipari.

When the quince is cooked, tender but soda, do you restrict the dense and glossy glaze sauce until a. I serve the fruit and hot sauce just warm up. The scent is intense and spicy, If you love this kind of dishes you must try it. Among other things, dessert is easy to prepare and very elegant, a different way from the usual of presenting fruit on the table. You could serve the spicy quinces soup with a little’ ice cream, to give a pleasant contrast of temperatures. Is, If you want to try some sweet one with quinces, try the recipe tart with quince and chocolate. Have a good day.

Zuppa di mele cotogne speziate

Spiced Quince soup

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

5-6 quinces

60 grams dried cranberries

half a pomegranate

natural mineral water as required

100 ml of Malvasia delle Lipari

80-100 grams granulated sugar (depends on how much you like sweet)

1 clove

3 Sichuan peppercorns

a cinnamon stick

a Berry of star anise

zest of Orange untreated

Procedure

To prepare the soup spiced quince, you must first wash the quinces, Peel, cut them in half (Marilyn, be careful not to cut your hand) and then in quarters. Remove the seeds and the hardest parts and cut the quince slices not too thin.

Put the apples in a pan, cover with natural mineral water, join the Malvasia, the spices, la scorza d'arancia e lo zucchero e fare cuocere a fuoco vivo finché le mele non saranno tenere ma ancora ben sode.

Remove the apples from the cooking liquid and filter it, combine the dried cranberries (so that you reidratino) and boil over high heat until you have obtained a velvety frosting (If you want to shorten the time you can dissolve in the liquid the tip of a teaspoon of cornstarch or potato starch).

I suggest you serve quinces just warm or at room temperature, pouring over the cooking liquid piping hot. Garnish with pomegranate seeds. Garnish with a cinnamon and star anise and Bon Appetit!

Note

If you want, to make the cake more complete, You can serve with a scoop of vanilla ice cream, that will give the dessert a nice hot-cold contrast. It will look like a cake fit for a starred restaurant.

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