Photo: Art Rachen
Slow-Baked Quince with Honey and Cognac Recipe
10 ingredients
8 to 10 servings
openrecipes
Long, slow baking caramelizes this hard, fuzzy-skinned, astringent pome fruit to russet tenderness in this unusual autumn dessert I learned from my Aunt Dahlia...
Estimated Nutrition (whole recipe, rough)
421
Calories
16g
Protein
20g
Fat
48g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Clove | 1 tsp ground (2g) | 7 |
| Cognac | not in our table | 0 |
| Quince | not in our table | 0 |
| Water | not in our table | 0 |
| Sheep | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup raisins
- 1/3 cup cognac
- 2 pounds quinces, preferably 4 or 5 small
- 8 to 10 whole cloves
- 8 to 10 teaspoons honey
- 1/3 cup finely chopped walnuts
- 2 tablespoons water
- 1/2 pound aged sheep’s milk cheese such as
- or
- , cut into wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes