Quince Dessert Recipes - AFTouch-Cuisine
The quince is undoubtedly the most overlooked fruit in French orchards, and yet it deserves far better than its reputation as a fruit too hard to eat raw! Originating from the Caucasus and Middle Eastern Asia, it has travelled through the centuries, slowly settling into our temperate regions. In the Middle Ages, it was called the "golden apple" and the nobility adored it, well done to anyone who can peel one without their entire kitchen smelling wonderful for three days!
What makes the quince so fascinating is its remarkable transformation when cooked. Raw, it is astringent and fibrous. Cooked, it becomes velvety sweet, with that deep pink or red hue that makes you want to taste it immediately. It is precisely this magic that inspired the greatest pastry chefs of the 19th century. Quince paste, known in Spain as "membrillo", was served at royal tables. With us, it has retained a more rural character, almost secret, like a treasure hidden deep in our grandmothers' pantries.
The good news? Cooking with quince is not complicated. This generous fruit forgives almost everything. Fancy something simple and elegant? Try the Gelée de coing, where the fruit reveals all its translucent flavour. Luc ANTOINE even shared his enthusiasm with us when discovering how this dessert transforms depending on the ingredients used, a fine testament to the fact that quinces willingly embrace creative experimentation in the kitchen.
If you prefer something more indulgent, the Tarte aux Coings will seduce you with its classic alliance of crispy shortcrust pastry and melting fruit. For the romantic at heart, the Pannequet gourmand écrasé de bananes coing et cristaux de chocolat offers an unexpected symphony where quince dialogues with other flavours in surprising ways. This is the type of recipe that transforms an ordinary Sunday into a memorable moment.
Looking for something more modern? The Crème prise vanille et confiture and the Crème au caramel de mamie show that quince also knows how to play supporting roles with elegance, bringing a refreshing acidity and a taste that lingers deliciously on the palate. That is no small feat: quince is one of the rare fruits to leave such a persistent and pleasant taste impression.
Quince season is autumn, from September to November. It is the time to pick them, firmly, before the first frosts. Look for heavy, smooth fruits with no blemishes, with that subtle floral scent that indicates their ripeness. At home, they keep for several weeks in a cool place, a fine reason to explore our recipes without rushing, taking the time to truly savour.
So, ready to discover the succulent world of quince? These desserts await you.
