Quince Galette

Quince Galette
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on pinterest
Pinterest
Share on email
Email

See Another Recipe

Honey Ginger Glazed Carrots

 

Ingredients:

Title: Quince Galette

Category: Dessert

Ingredients:

Crust

  • 1 ¼ cup unbleached wheat flour
  • 2 tsp evaporated cane sugar
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • ¼ cup cold butter, cut into ½-inch cubes
  • ½ cup ice water
  • 2 Tbsp apple cider vinegar

Poached Quince

  • 5 quince, peeled, cored and sliced
  • 1 orange, quartered
  • 1/2 cup honey
  • 1 vanilla bean, halved lengthwise
  • 10 cardamom pods, cracked
  • 1 bottle white wine, we used Destinos Spanish white blend
  • Pinch salt
  • ¼ cup turbinado sugar

Put it all together

  • 2 apples, peeled, cored, and sliced – We used Cox’s Orange Pippins
  • ¼ cup poaching liquid
  • ½ cup turbinado sugar
  • 3 Tbsp unbleached wheat flour
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ⅛ tsp clove
  • 1 egg beaten with 1 Tbsp water or ¼ cup heavy cream, if desired
  • Sugar for sprinkling, if desired

Instructions:

  1. Make the crust. Whisk together flour, cane sugar, cinnamon, and salt. With a pastry blender, cut in butter until mixture resembles coarse meal, with pea-sized pieces. Mix vinegar into ice water. Add the vinegar-water mixture to the flour mixture one tablespoon at a time, until dough gathers into a shaggy ball. Wrap with plastic wrap, and form into a thick disk. Refrigerate for at least 1 hour.
  2. Poach the quince. In a 6-qt Dutch oven, add quince, orange, honey, vanilla bean, cardamom, and cover with wine. Bring to a boil, and immediately reduce heat to low. Simmer covered until fruit is tender, about 1 to 2 hours. Drain fruit, reserving liquid. Remove vanilla, orange, and cardamom pods. Discard.
  3. Place poaching liquid in a small saucepan. Stir in ¼ cup turbinado sugar. Simmer until reduced and slightly thickened. Set aside.
  4. Preheat oven to 400°F
  5. Put it all together. In a large glass bowl, toss together apples, poached quince, poaching liquid, and turbinado sugar. In a small bowl, whisk together flour, cinnamon, ginger, nutmeg, and cloves. Mix into apple mixture.
  6. On a piece of parchment, roll out crust into a 12-inch diameter circle. Move it to a large rimmed baking sheet.
  7. Pile up fruit mixture in the center, leaving a 2-inch border of crust. Fold over the crust, leaving the center open. Brush with egg or cream, sprinkle with sugar.
  8. Bake galette for 30-40 minutes, or until crust is browned, and filling is bubbly. Serve warm.

Like it? Share it!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print

See Another Recipe

Whipped Dairy Toppings

Scroll to Top