Spiced Quinces With A Mascarpone Cream Recipes

QUINCE COMPOTE

Steps:

• Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.

SPICED QUINCE AND ROSEWATER SYRUP

Steps:

• Cut the quinces into quarters. Put all ingredients into a saucepan with enough water to cover quinces. Simmer covered for 4 hours, or until the colour is a deep reddish pink. Remove quinces and spices, and boil with the lid off until the liquid is reduced to a syrup and can coat the back of a spoon.
• Store in the fridge.

SPICED QUINCE IN SYRUP

Steps:

• Melt butter in a saucepan over medium heat. add quinces and sugar, and stir to coat. Stir in remaining ingredients, and cover with parchment cut to fit pan. Bring to a boil. Cover, reduce heat, and simmer gently until tender, about 1 1/2 hours. Spoon quinces and syrup into bowls.

SPICED QUINCES WITH A MASCARPONE CREAM

Steps:

• Bring the first 8 ingredients to a boil, then reduce to a low simmer.
• I drop the peeled, cored quince wedges straight into the syrup.
• Cook on that low simmer until they are tender. That might be half an hour or as much as two hours just keep checking!
• Remove the quinces from the syrup and turn the heat up. Reduce the syrup by about half then pour back over the quinces and cool.
• To make mascarpone cream, combine mascarpone, extract and icing sugar mixture in a medium bowl. Beat with an electric mixer until smooth.