Never tried a quince? They’re not good to eat raw, but cooked they are a cross between a sour apple and a crunchy pear. Their understated flavor works great as an accompaniment to meats and sandwiches like these Monte Cristo sandwiches with smoked ham, smoked turkey and baby swiss pan-fried in a buttery egg batter.
Here’s my take on Slow-Cooked Quince Confit:
2 quince, cored and rough-chopped
water to cover
1/3 cup granulated sugar
1/4 cup butter
1/2 cup grenadine syrup
1/2 lemon, cut into wedges
1/2 teaspoon ground cardamon (optional)
1. In small saucepan, cover quince with water and remaining ingredients. Stir. Bring to a boil, then reduce to a simmer.
2. Stir occasionally to blend flavors over the next hour.
3. When liquid has reduced by two thirds, remove pan from heat. Remove lemon pieces and discard.
4. Puree half of the cooked quince and transfer to glass serving bowl. Fold in remaining rough-chopped fruit.
5. Serve warm with grilled meats and sandwiches, or chilled as a spread with goat cheese on crisp breads.
Alternatives: With the cardamon, this confit is spicy enough to balance wild game. Without it, the slow-cooked quince taste more like preserves.