Ingredients
Scale
Poached Quince
- ¾c sugar
- 3c water
- juice of one lemon
- ½ vanilla bean or 1t vanilla extract
- 4 medium quinces (1½ pounds), peeled, cored, and sliced.
Galette
- 1 disc of pie dough–use your favorite. (I used spelt flour mixed with all-purpose here).
- Poached quince (from above)
- 2T sugar
- melted butter or half-and-half
- 1½ T sugar (preferably sanding or turbinado sugar)
Instructions
Poached Quince
- Preheat the oven to 300F.
- Put all ingredients into a baking dish and cover with foil or a lid, and bake for 1½ hours until rosy and tender. Your kitchen will be warm and perfumed.
- Let cool and store the quince in its poaching liquid.
Galette
- Preheat the oven to 400F.
- Roll the pie dough into a 14-inch circle.
- Starting in the middle, arrange the quince slices in a spiral. When you have a rough 1½ to 2 inch border, fold this over. (It’s going to overlap here and there and double over itself–that’s fine).
- Brush the crust with melted butter, cream, or half-and-half and sprinkle with sugar.
- Bake on the bottom of the oven for 45-50 minutes, until the crust is golden brown. Remove from the oven and cool on a rack.