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
Units
Scale
Poached Quince
- 3/4c (180 ml) sugar
- 3c (720 ml) water
- juice of one lemon
- 1/2 vanilla bean or 1t vanilla extract
- 4 medium quinces (1 1/2 lb / 680 g), 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 (30 ml) sugar
- melted butter or half-and-half
- 1 1/2 tbsp (22 ml) 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 1 1/2 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