PORK WITH SAVORY QUINCE COMPOTE
White wine boosts the warm flavors of quince and rosemary in this sweet, savory compote or chutney for pork tenderloin. This dressed-up dish from our Test Kitchen makes a sophisticated but simple entree for special guests.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings (1-1/2 cups compote).
Number Of Ingredients 16
Steps:
- Combine the salt, thyme, ginger and pepper; sprinkle over pork. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., Meanwhile, in a large nonstick skillet over medium heat, saute onion in butter until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Uncover; simmer 25-30 minutes longer or until quinces are tender and liquid is thickened. Discard bay leaf., Let pork stand for 5 minutes before slicing. Serve with compote.
Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 677mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
QUINCE & ROSEWATER JELLY AND QUINCE PASTE
This makes two preserves in one, as pulp left over from making the jelly is used to make quince paste, also known as 'membrillo' in Spain
Provided by Mary Cadogan
Categories Condiment, Snack
Time 3h10m
Yield Makes about 1kg jelly and 1.7kg paste
Number Of Ingredients 5
Steps:
- TO MAKE THE JELLY:Put the quinces and lemon zest and juice in a large heavy-based pan. Add enough water to cover the fruit. Bring to the boil, then reduce the heat and simmer for about 1 hr until the quinces are very tender. Strain through a jelly bag or muslin-lined colander. Do not press out the juice - just leave it for at least 4 hrs, or ideally overnight, until the juice has dripped through.
- Put 3 saucers in the freezer. Measure the juice and return it to the pan (reserve the leftover fruit for the paste). For each 1 litre juice, add 750g sugar (or for each 100ml juice, add 75g sugar). Bring to the boil, stirring to dissolve the sugar, then boil hard until set. This could take between 5 and 20 mins. To test for set, spoon a little onto a chilled saucer, leave for 1 min, then push your finger through the juice. If it wrinkles, the jelly is set. If not, return to the heat and boil again for a few mins, then test again.
- Remove from the heat and skim off any surface scum with a slotted spoon. Stir in the butter to dissolve any leftover sediment, then stir in the rose water. Pot into sterilised jars, seal and label. Store in a cool, dry place for up to 1 year.
- TO MAKE THE MEMBRILLO PASTE:Line a 16 x 24cm shallow oblong tin or tray with baking parchment. Tip the reserved fruit into a food processor and whizz to make a smooth-ish paste. Weigh the paste and for each 1kg paste, add 750g sugar (or for each 100g paste, add 75g sugar).
- Tip the paste and sugar into a large heavy-based pan and heat gently, stirring to dissolve the sugar. Increase the heat and cook, stirring regularly, for 30-45 mins until the paste is thick and golden, and leaves a gap when you run a wooden spoon across the base of the pan. Be careful as the mixture will spit at you and can burn. Spoon into the tin or tray and smooth the top. Leave to cool, then chill overnight until it is very firm.
- Wrap the paste in fresh baking parchment, then over-wrap in foil and store in the fridge for up to 6 weeks.
VENISON WITH QUINCE
Quinces are a perfect balance to rich venison, and spiked with rosemary they offer a heady depth to this prepare-ahead main
Provided by Maria Elia
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 11
Steps:
- Marinate the venison with the rosemary, extra virgin olive oil and 1 tsp black pepper for at least 2 hrs or overnight.
- Heat oven to 180C/160C fan/gas 4. Put the quince pieces and rosemary in the middle of a sheet of foil, sprinkle with sugar, dot with butter, then scrunch together the foil to seal in a parcel. Bake for 1-1½ hrs until tender. Keep warm.
- For the sauce, cook the reserved quince trimmings and pips in 25g butter for 5 mins. Add the red wine and boil until reduced by half, then pour in the stock and simmer for 10 mins. Strain, return to the pan with the quince paste until melted, then keep warm until ready to serve.
- Just before serving, turn up oven to 200C/180C fan/gas 6. Heat a frying pan with a dash of olive oil and 2 tsp butter. Season the steaks with salt, then brown on both sides for 1-2 mins. Transfer to a baking sheet and finish in the oven for 4 mins. Remove and rest for 10 mins. Meanwhile, reheat the sauce and Rosemary mash and finish the Buttery cavolo nero (recipes below). Slice the steaks and serve everything with the roasted quince.
Nutrition Facts : Calories 521 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Protein 39 grams protein, Sodium 0.88 milligram of sodium
More about "quince with bay leaves and rosemary recipes"
15+ QUINCE RECIPES THAT ARE FULL OF FRUITY FLAVOR
From allrecipes.com
- Quince Polenta Cake. View Recipe. This polenta and almond flour cake, which has a hint of bright citrus flavor, is topped with quince slices. Slivered almonds are optional, but they add welcome crunch.
- Quince Paste and Cheese Appetizer. View Recipe. For this simple-yet-fancy appetizer, you need just quince paste and cubed queso fresco. Recipe creator Rita says Manchego cheese is another excellent option.
- Honey-Poached Quince Pie. View Recipe. "This very nice pie is brimming with fruit," says reviewer Marie C.. "As the recipe description states the quince has a floral essence that reminds me of rose water.
- Quince Paste. View Recipe. Keep a jar of homemade quince paste on hand to pair with cheese and crackers. You can also use it as a jam replacement at breakfast time.
- Quince Jam. View Recipe. Quince is naturally high in pectin, so you don't need to add thickeners to make a deliciously rich jam. Recipe creator and Allrecipes Allstar Buckwheat Queen says this sweet spread pairs beautifully with meats and cheeses.
- Quince Puff Pastry Squares. View Recipe. Frozen puff pastry serves as the base for these sweet squares. "These little pastry tarts are delicious and easy to make," according to recipe creator nch.
- Poached Quince with Cranberries. View Recipe. How stunning is this simple and impressive dessert? Peeled quince fruits are poached in a sweet agave syrup with orange juice and fresh cranberries.
- Spiralized Roasted Beet Salad with Quince Vinaigrette. View Recipe. A beet and leafy green salad is drizzled with a quince vinaigrette, then topped with crunchy walnuts and rich blue cheese crumbles.
- Tas Kebab (Persian Lamb and Vegetable Stew) View Recipe. Seasoned lamb is cooked low and slow with garlic, ginger, prunes, carrots, quince, eggplant, and potatoes in a tomato-lemon juice mixture.
- Quince-Cinnamon Compote. View Recipe. Eat this gluten-free and vegan-friendly compote by itself as dessert or add it to oatmeal or quinoa for a special treat.
HOW TO COOK WITH BAY LEAVES: 17 RECIPE …
From masterclass.com
Estimated Reading Time 30 secs
QUINCE FRUIT USES : WHAT TO DO WITH QUINCE …
From gardeningknowhow.com
BAY AND QUINCE POSSET RECIPE - THE TELEGRAPH
From telegraph.co.uk
SPICY PICKLED QUINCE - RECIPE | BONAPETI.COM
From bonapeti.com
LAMB SHANK ROASTED WITH QUINCE | MEDITERRANEAN DIET, …
From dianekochilas.com
- In a mortar with a pestle, crush the thyme, rosemary, sage, and mint together to form a paste. Wash and pat dry the lamb shanks. Season generously with salt and pepper and dust lightly with flour. Heat about half a cup of olive oil (enough to cover the bottom of a wide pot by about 5 mm/1/4 inch). Sear the shanks until browned on all sides.
- Add the onions, lower heat to medium, and cook until the onions are soft. Stir in the garlic. Pour in one and a half cups of red wine. As soon as it steams up, add the tomatoes, bay leaves, 1 cinnamon stick, and herb mixture. Add six cloves and enough water to come about two-thirds of the way up the meat. Cover and bring to a simmer over high heat. Reduce heat to low and simmer the lamb for about 1 ½ to 2 hours, or until very tender.
- Prepare the quince: Squeeze the lemon into a bowl of cold water. Cut the quince lengthwise into quarters and remove the seeds and core. Cut each quarter into two long slices and place in the lemon water to keep from oxidizing.
- Heat the butter in a large, nonstick skillet. Add the quince and remaining cinnamon stick and cloves. Sauté over high heat until the edges of each slice begin to brown lightly. Pour in remaining wine and season with salt, pepper and a little sugar. Reduce heat, cover, and cook until the quince are tender and almost syrupy. About 2 to 3 minutes before removing, spoon three to four tablespoons of the lamb’s pot juices over the quince and shake the pan to distribute evenly.
ON THE SAVORY SIDE: 5 QUINCE RECIPES | KITCHN
From thekitchn.com
Estimated Reading Time 1 min
ROAST DUCK AND BAKED QUINCE: NIGEL SLATER’S RECIPES FOR FESTIVE ...
From theguardian.com
QUINCE AND PORT CHEESE WITH BAY LEAVES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
QUINCE, ROSEMARY AND HONEY TRIFLE RECIPE - MARCUS WAREING
From marcuswareing.com
10 BEST QUINCE DESSERTS RECIPES | YUMMLY
From yummly.co.uk
BAY LEAF AND ROSEMARY RECIPES - SUPERCOOK.COM
From supercook.com
QUINCE WITH BAY LEAVES AND ROSEMARY RECIPES RECIPE
From food-recipe.info
DUCK WITH QUINCE, ENDIVE AND CANDIED ORANGE RECIPE
From greatbritishchefs.com
GROUSE WITH ROASTED QUINCE, ROSEMARY, TOAST AND RED WINE RECIPE
From telegraph.co.uk
ROSY POACHED QUINCE - DAVID LEBOVITZ
From davidlebovitz.com
ROSEMARY PRUNE SKEWERS | FRUIT RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
ROSEMARY AND SAGE BRINE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
11 DELICIOUS QUINCE RECIPES TO ENJOY THIS FALL - PARADE
From parade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love