After looking at dozens of quince recipes (there’s really not so much out there), I poached a good amount of the quinces, which was the easiest and most versatile way. Any recipe that uses quinces whole or with their skins still on was a reject right away, because as much as I like quinces, I do not like the particular taste of their skins and cores.
I followed the recipe for poached quinces from Alice Waters’ Chez Panisse Fruit, using a full two pounds of peeled and cored quinces. That leaves me with a big container of quinces in syrup to use for pies, desserts and other experiments.
This morning I wanted to do something quick so I made Quince Danish. I couldn’t get away from my desk so I left the puff pastry thaw on the countertop for too long. It was sticky and difficult to handle but it still tasted good.
Quince sorbet is next.
2 cups sugar
6 cups water
½ organic lemon, in slices
½ vanilla bean
2 pounds peeled and cored quinces
1 sheet puff pastry
2 tablespoons sour cream
2 tablespoons cream cheese
Apple or crabapple jelly for brushing
1. Bring sugar and water to a boil in a heavy saucepan. When the sugar is dissolved, add the lemon.
2. Split the vanilla bean and scrape out the seeds with a sharp knife. Add pod and seeds to the pot.
3. Cut the quinces into rather thick wedges and add the them to the pan. Cover and simmer for 45 minutes, or until the quinces are soft but not falling apart. Remove from the heat and let cool completely. Remove the vanilla bean and the lemon. Refrigerate.
4. Let the frozen puff pastry thaw for about 30 minutes.
5. Preheat the oven to 400 F. Line a baking sheet with parchment.
6. Place the puff pastry on a sheet of wax paper and cut it into 8 rectangles of even size.
7. Stir sour cream and cream cheese until smooth. Put a small dollop of the mix in the middle of each rectangle. Arrange 5-6 quinces slices on top, leaving enough space around the edges to crimp the dough.
8. Crimp the dough all around. Place the rectangles on the prepared baking sheet. Brush the quince slices with apple jelly and bake in the preheated oven for 20 minutes, or until puffed up and golden.
9. Transfer to a wire rack immediately and cool.
Makes 8 small Danish