North American Fruit Explorers mailing list at ibiblio

[Anton Callaway <marillen@earthlink.net>]

Taste is such a personal, subjective sense.  I personally love the 
combination of pears, especially pears like Kieffer, and lemon, including the 
zest.  If I can get organic Meyer lemons when I'm putting up pear preserves, 
I include quite a bit of chopped lemon, rind and all (except the seeds, of 
course).  Mileage may vary.

Anton
Zone 8, North Carolina

-----Original Message-----
>From: Hilborn.E@epamail.epa.gov
>Sent: Oct 29, 2009 4:03 PM
>To: North American Fruit Explorers <nafex@lists.ibiblio.org>
>Subject: Re: [NAFEX] Quince clafoutis - how about pears!
>
>
>Wow, looks good Sam. I have been poaching my Keiffers, I'll bet one
>could substitute.  I am not sure about the lemon zest though for pears.
>What do others think about other fruits and best flavoring combinations?
>
>
>--------------------------
>Recipe: Quince clafoutis
>October 28, 2009
>Total time: 1 hour and 10 minutes, plus poaching and chilling times for
>the quince
>
>Servings: 10
>
>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.
>Poached quince
>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)
>
>In a 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.
>Quince clafoutis
>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
>
>1. Heat 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.
>
>2. In 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.
>
>3. Meanwhile, arrange the quince slices in a single-layer fan or wheel
>pattern on the base of the prepared pan.
>
>4. Pour 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.
>
>5. Dust 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.
>
>Each serving: 295 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.
>
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