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Poached Quince Galette


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  • Author: Sara Clevering

Ingredients

Scale

Poached Quince

  • ¾c sugar
  • 3c water
  • juice of one lemon
  • ½ vanilla bean or 1t vanilla extract
  • 4 medium quinces ( 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
  • T sugar (preferably sanding or turbinado sugar)

Instructions

Poached Quince

  1. Preheat the oven to 300F.
  2. 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.
  3. Let cool and store the quince in its poaching liquid.

Galette

  1. Preheat the oven to 400F.
  2. Roll the pie dough into a 14-inch circle.
  3. 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).
  4. Brush the crust with melted butter, cream, or half-and-half and sprinkle with sugar.
  5. 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.
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