Description
This Poached Quince Galette features tender, aromatic quince slices nestled in a rustic pie crust, offering a sweet and fragrant conclusion to any meal.
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
- Preheat the oven to 300°F (150°C).
- In a baking dish, combine sugar, water, lemon juice, and vanilla bean or extract.
- Add the peeled, cored, and sliced quinces to the dish.
- Cover the dish with foil or a lid and bake for 1½ hours, or until the quinces are rosy and tender. Your kitchen will be filled with a warm, fragrant aroma.
- Once poached, let the quinces cool in their syrup. They can be stored in the refrigerator for up to two weeks.
- Roll out the pie dough on a floured surface to about 12 inches in diameter.
- Arrange the poached quince slices in the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the quinces, pleating as necessary to create a rustic edge.
- Bake the galette in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown.
- Let the galette cool slightly before serving.
Notes
Poached quince can be stored in their syrup in the refrigerator for up to two weeks. Extra poached quince can be used as a topping for oatmeal or enjoyed on its own. When preparing quince, be careful as the core is hard and the flesh can break easily.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 2
- Cholesterol: 0