Quince is my favorite ingredient du jour! As a faithful listener of the market watch with Laura Avery every Saturday morning via Good Food on KCRW with Evan Kleinman – the description of a quince and goat cheese tart really captured my attention. The pastry chef Zoe Nathan described the fairly simple process and you can find her recipe here. My non-pastry chef version includes store bought pastry dough. I know I need to get over the reluctance to make my own dough…and I will start making my own dough again, when I get a new food processor.
Walking through the produce section of my favorite market du jour, Buy Low, I spotted the quince and remembered the recipe for the tart. I picked up the frozen pie dough and honey infused goat cheese from Trader Joe’s, and voila a Quince and Goat cheese Crostada I could serve to guests. And it was super easy and not too sweet.
New favorite food blog and American in Paris, David Lebovitz writes about quince tatin and a poached version and the syrup you’re left with if you reduce the poaching liquid. Mmmmmm. His recipes are really nicely done.
Another little item I had my heart set on, was the quince paste or Membrillo. Popular in Spain and served with Manchego cheese, this tasty pantry item is next on my list for the quince I have hanging out in my kitchen right now.
After reading all these recipes and having worked with this intriguing fruit the one time…my professional opinion is to poach whole and cool in liquid, then slice off the core as described by Nathan. It is very soft and pear like, and easy to handle. I will even use this method for the paste, using the poaching liquid to sweeten the puree, rather than sugar.
For history and details about all things quince, another site I love is Vegetarians in Paradise. I will have to go back and read the confidently titled recipe, Quince Essential Crisp. Look for the quince on your next trip to the market, for they will be gone soon and you’ll have to wait until next fall for this terrific treat!
