19 December, 2010

Baked Quinces With Mascarpone & Walnuts

This Saturday we had some friends for lunch to sample my very good Osso Buco Milanese and my wife decided to make something nice for desert (as desert is really not my strong point in cooking, ... yet!) She came across this recipe of baked quinces and since we had some in the fridge, she made them. They were so tasty as the natural taste of the fruit cut off the fatty-ness of the cream mascarpone cheese on top. The toasted wallnuts complemented the baked soft quince very nice and the lemon zest was just the perfect touch.

  • quinces (half per serving);
  • 20 gr. butter;
  • 200 ml. orange juice;
  • 80 gr. walnuts (a sprinkle per serving);
  • 50 gr. raisins;
  • 1 tablespoon honey;
  • 150 gr. mascarpone cheese;
  • the grated zest from 1 lemon;
  • cinnamon on top.

First you wash the quinces, cut them in half and scoop out the woody part with the seeds. They should look like little boats with a hole in the middle. You mix together the butter, honey and 3 tablespoons of orange juice and paint the halved quinces with this mixture. Them put the quinces in an oven tray (sliced side up) and poor the rest of the butter honey mixture into the tray. It is better to cover the tray with aluminum foil first. Bake at medium heat for approximately 45 minutes. The quinces should be tender, by now.

In the mean time, you toast the walnuts and then make a mixture with the mascarpone cheese, raisins, honey, lemon zest. 
After you've taken out the quinces from the oven, let them cool by the window for 15 minutes. Then scoop a tablespoon of the cheese raisin mixture on top of each quince and top with the roughly ground walnuts and a bit of cinnamon. Pop them back into the oven for just 1 minute (the cheese composition melts fast). Take them out and let cool. Serve warm or cool. 
People seemed to have enjoyed them.

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