Quince

Last fall we were invited to have dinner with friend’s. They are very creative,  excellent chefs/cooks and it is always a pleasure sharing a meal with them.

Many years ago, my mother had given me a bag of quince and I made and preserved a condiment to be served with game. I was so beside myself because the little devils were so challenging to peel and to core.   I swore “never again” and gave it all the condiment to a friend who hunted game!

In the fall of 2008, we were renting a villa in Umbria, very near Lago Trasimeno. If you’ve been to Italy, you are probably aware of all the wonderful, seasonal produce that is available. In my studies of Italian cooking I have discovered some excellent recipes. That trip, I re-discovered quince!  I must have completely forgotten my earlier experience! They had such a wonderful aroma and the recipe for Tuscan veal & quince stew sounded so delicious, why not give it a go.  It was damned good!  Hmm…

Bon Appetit magazine printed a recipe for a quince tarte tatin in their December 2006 issue that looked fabulous. The invitation to our friends for dinner would be the perfect opportunity to give it a try! Even though you have to make a crust and a caramel first then cut up the quince, this dessert, in my opinion, is well worth the effort.

The four of us thought that not only did the quince have a gorgeous, rosy glow, an intoxicating fragrance but topping it off, it tasted absolutely fabulous. I actually think it is one of the best desserts I have ever had the pleasure of eating! I made crème fraiche to accompany the tarte but you could easily whisk together equal amounts of heavy cream and sour cream instead.

I will be experimenting this fall with a “chutney” recipe from Piedmont. Will let you know the results!

 

**If you would like to make this tarte, please go to Quince Tarte Tatin.

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