Skip to main content

{Gluten-Free} Burnt Caramel Quince Gingerbread

By

When I was trying to decide on our dessert, I remembered that I had fresh quince. 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 a couple of years ago: Queen of Quince Takes Her Show on the Road. 

Gluten-Free
Burnt Caramel Quince Gingerbread

Ingredients
Poached Quince
  • 4 C water
  • 1/2 C organic granulated sugar
  • juice from 1 organic lemon
  • 1 cinnamon stick
  • 3-1/2 to 4 C quince, peeled and sliced
Burnt Caramel
  • 1/2 C organic granulated sugar
  • 1/2 C butter (1 stick)
Gingerbread
  • 1 -1/2 C gluten-free flour
  • 1 t ground ginger
  • 1 t ground nutmeg
  • 1 t ground mace
  • 12 grinds of fresh black pepper
  • 1 t ground cinnamon
  • 1 t fleur de sel
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/2 C (1 stick) butter, cut into 1/2' pieces
  • 1/2 C organic granulated sugar
  • 1/2 C blackstrap molasses
  • 1 large egg, beaten
  • 2 t fresh, minced ginger
For Serving
  • vanilla ice cream

Procedure
Poached Quince
Combine all of the ingredients in a medium or large saucepan. Bring to a boil, dissolving the sugar. Reduce the heat to a simmer. Cook for 60 to 75 minutes until the quince is tender and has turned a delicate shade of salmon pink. Drain and reserve poaching liquid. Remove cinnamon stick.


Burnt Caramel
In a heavy duty saucepan over medium high heat, combine the sugar and butter. Stir while the sugar melts, bring to a boil, then stir occasionally until the mixture is dark brown and smooth. Pour the caramel into your baking dish and swirl until the entire bottom is covered. Work fast as the caramel will quickly harden into a toffee.


Arrange the poached quince pieces around the baking dish on top of the caramel.

Gingerbread
Preheat oven to 350°F. 

Whisk flour, baking powder, baking soda and spices together in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over and whisk until melted.

Whisk in sugar, molasses, egg, and fresh ginger. Add dry ingredients; blend with a spatula. 


Transfer to prepared pan, pouring batter over the quince and caramel.

Bake until tester inserted into center of cake comes out clean, approximately 30 to 35 minutes. Cool in pan for 5 minutes. Invert onto serving platter.


For Serving
Cut into thin slices and serve with a scoop of vanilla ice cream.
Labels:

Comments

  1. Alicia FoodycatOctober 11, 2016 at 1:48 PM

    I adore quince but this is such an innovative way to prepare them! Wonderful!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
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
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more