Quince Galette

Quince Galette

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Poached Quince

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


  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.

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