[NAFEX] Quince clafoutis ,grit cells
list at ginda.us
Tue Nov 3 00:28:27 EST 2009
And I made pear clafoutis, replacing the lemon/cinamon/maple suggestions in the various recipes with orange (from extract and grand marnier.) it was a big hit. I've never cooked with pear before and will do it again.
growyourown at earthlink.net wrote:
This weekend I made the quince clafoutis. It was the first time I have cooked with quince. I turned out pretty good. One suggestion and this is only a matter of taste but in the future for any dessert like this I would not want to brown the custard on top too much as this seems to take away from custardiness and make it more cake like. Do quince have grit cells? The seemed to have these hard things in there that I didnt like one bit. They were a total distraction. Maybe i didnt core it properly. I do love the smell of quince. They are worth having around just for there fragrance.
From: "Brungardt, Sam"
Sent: Oct 29, 2009 12:18 PM
To: North American Fruit Explorers
Subject: [NAFEX] Quince clafoutis (LA Times)
Recipe: Quince clafoutis
October 28, 2009
Total time: 1 hour and 10 minutes, plus
poaching and chilling times for the quince
Note: Adapted from Barbara Ghazarian's "Simply Quince." Light,
rich and creamy, this pudding-like dessert is a French classic. Sublime when
served slightly warm or just at room temperature.
8 cups water
1 cup sugar
2 tablespoons fresh lemon juice
1 3-inch cinnamon stick
2 pounds fresh quince, peeled, cored, quartered and cut into 1/2 -inch-thick
wedges (about 7 cups)
large, heavy-bottom pot,
combine water, sugar, lemon juice, cinnamon stick and quince.
Quickly bring to a boil over high heat, stirring to dissolve the sugar. Reduce
to a simmer and continue to cook, uncovered, until the quince is tender, about
1 1/4 hours, stirring occasionally. The fruit will turn golden, then a blush
salmon-pink color. The fruit is done when a knife pierces it easily. Discard
the cinnamon stick and cool to room temperature. This makes about 4 cups
poached quince, slightly more than is required for the remainder of the recipe.
Poached quince may be jarred in its poaching syrup, stored in an airtight
container and chilled (in the refrigerator) for a week, or frozen.
1 tablespoon butter, room temperature
1/3 cup plus 1 tablespoon sugar, divided
3 extra-large eggs, at room temperature
6 tablespoons flour
1-1/2 cups heavy cream
1 teaspoon lemon zest
2 teaspoons vanilla extract
2 tablespoons apricot brandy
1/4 teaspoon salt
2 to 3 cups poached quince, drained, patted dry with paper towels, and chilled
in an airtight container for at least 2 hours before using
Powdered sugar, for dusting
the oven to
375 degrees. Butter a 9-inch round deep-dish pie pan. Sprinkle the bottom and
sides of the pan with 1 tablespoon of the sugar. Set aside.
the bowl of
a stand mixer with the whisk attachment, or in a large bowl using an electric
mixer, beat together the eggs and remaining one-third cup sugar until the eggs
are pale yellow, light and fluffy, about 3 minutes. Add the flour, cream, lemon
zest, vanilla, brandy and salt and mix over low speed just until combined. Set
aside the mixture for 10 minutes.
the quince slices in a single-layer fan or wheel pattern on the base of the
the custard evenly
over the prepared fruit, leaving one-half inch gap between the top of the
custard and the top of the pan. Bake the clafoutis in the middle of the oven
until the top is golden brown and the custard is firm, about 30 to 40 minutes,
rotating halfway through for even coloring. Remove to a rack; the clafoutis
will settle and deflate slightly as it cools.
the top of
the clafoutis with powdered sugar, slice and serve slightly warm or at room
temperature. Best served the day of preparation; the custard tends to firm and
crack when held over.
calories; 4 grams protein; 34 grams carbohydrates; 1 gram fiber; 16 grams fat;
10 grams saturated fat; 123 mg. cholesterol; 19 grams sugar; 99 mg. sodium.
Copyright © 2009, The Los Angeles Times
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