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RECIPE
Poached Quince Tartine
4.2 L Round Dutch Oven
Fruit
Over 3 hours
4
RECIPE NOTES
Our Poached Quince Tartine is a great way to shake things up in the kitchen with a unique set of ingredients and flavours. Quince, an aromatic golden-yellow pome fruit, delivers an astringent, sour taste, however, is complemented to perfection by the sweetness of the tartine and brioche bread.
Our Round Dutch Oven is the ultimate piece of cookware to poach the quince on a gentle simmer before being stored in the refrigerator along with the cooled syrup for at least two weeks. While this recipe does require an element of patience, it makes for a fun project for the whole family to collaborate on. Preparing the tartine is as simple as combining the ingredients in a bowl before assembling this delicious dish!
Our Poached Quince Tartine elevates traditional meal preparation, delivering the perfect balance blend of sweet and sour. This recipe comes together pretty quickly after the quince has been refrigerated, serving up to four individual portions at a time. Here are all the ingredients you’ll need along with the steps to follow before you get poaching!
INSTRUCTIONS
Poached Quince
In a Round Dutch Oven, bring all the ingredients, except for the quince, to a boil just until the sugar and honey have dissolved. Reduce the heat to a gentle simmer.
On a work surface, peel the quince. With a very sharp knife, quarter and core the quince (be extra careful since the core is very tough), adding them to the pot as you work to prevent the fruit from browning. Cover with a piece of paper towel (or a circle of parchment paper with a hole cut in the centre) to keep the quince from popping up above the surface of the poaching liquid.
Cover the pot with the lid and simmer very gently for 1 hour or until tender when pierced with the tip of a knife.
With a slotted spoon, carefully remove the quince from the pot. Bring the cooking liquid to a boil and cook until thick and syrupy, about 15 minutes. Let cool. Return the quince to the cooled syrup and store in the refrigerator for at least 2 weeks.
Tartine
In a bowl, combine the butter, honey and salt until smooth.
In another bowl, combine the labneh with the poaching liquid.
Toast the brioche and spread with the honey butter while still warm.
Cover each slice of bread with labneh and a few slices of poached quince. Sprinkle with the pistachios and drizzle with honey. Garnish with a handful of microgreens. Any leftover quince are delicious with yogurt and granola in the morning.
