Skip to main content

Tastings of a Sunset for #thebookclubcookbookCC

I will refrain from posting too many thoughts about the book in this post; I'll reserve that for my real post for this month's #thebookclubcookbookCC. But I will share this recipe and that the inspiration for it comes from Three Junes by Julia Glass*. It's our assigned book for October. You can view hostess Wendy's invitation: here.

As Fenno writes about the table at his dad's memorial, he describes: "After the sweet earthy tajine and tart green salad, the peaches in their purple liqueur are served.... The peaches tastings of a sunset." 

That imagery stuck with me. Tastings of a sunset. So vivid and so pretty! 

When I saw quince at the market this week, I couldn't resist creating my own 'tastings of a sunset' - but with quince instead of peaches. Summer stone fruit are all but gone in my part of the country. But quince? Its short season is just beginning and it has always reminded me of sunset!

Quince are golden-hued till you cook them. Then they take on unique shades of pink, orange, and rose. They are beautiful and I love them. Many people have commented that they don't know what a quince is or they haven't ever had a quince. If you're unfamiliar, here's a piece I wrote for Edible Monterey Bay last August: Queen of Quince Takes Her Show on the Road

I had planned to serve the poached quince for dessert with a dollop of whipped cream. But we didn't eat dessert last night. So, I skipped the liqueur, opting to do the final poaching in tea. Then I spooned some cinnamon-scented yogurt over the top and crumbled some of my flopped candy cap mushroom macarons. Delicious.

Ingredients serves 2
  • 2 quince
  • 1/2 C liquid for the final poaching (you can use wine, liqueur, tea, or juice)
  • 3 T honey or maple syrup, divided
  • 1 C plain yogurt
  • dash of ground cinnamon
  • cookie crumbles or granola (I crumbled up some of my flopped candy cap mushroom macarons)

Preheat oven to 350 degrees F. Wash the quinces to remove their downy coat. Pat them dry and place them in a baking dish . Bake for one or two hours - baking time will depend on the size of the quince -  until they're soft to the touch. Mine took about 90 minutes. Allow to cool.

Slice the quince in half and cut out the core and the stem. Place the quince in a large, flat bottom pan with your poaching liquid and 2 T of honey or maple syrup. Bring to a boil, then reduce heat to a simmer. Cover and let simmer for 15 to 20 minutes. Every five minutes, or so, spoon some of the liquid on top of the quince so that it doesn't get too dry.

Mix yogurt and 1 T of honey or maple syrup with a dash of cinnamon. Set aside.

To serve, place your poached quince in a serving bowl. Drizzle it with your poaching liquid and top with yogurt. Crumble some cookies over the top or use granola. The crunch is a nice texture contrast from the soft quince and creamy yogurt.

What do you think? Does it look like a sunset? 
How would you create a dish that tastes like a sunset?

This month Wendy at A Day in the Life on the Farm, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from October 1st till October 31st at 4 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Wendy received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce