We still have a huge load of quince, which we are storing in our cool larder, where they seem to be keeping well. In a way this is an autumn recipe, but it was part of a meal I cooked for my parents’ traditional New Year’s Eve dinner (held a bit later this year as we were away until 6 January).
There was a small dollop of cream in the middle of the plate, but the pattern I tried to do with it didn't work out. Just as well as the mirror effect of the coulis cancelled it out anyway...
- 1 kg quince, backed for about 30-40 minutes till tender
- 1 lemon juiced
- 100 ml quince liqueur or schnapps (apple or pear will do as well)
- 100 ml rum
- 300 g brown sugar
- 400 ml cream, whipped
- Put the quince into a baking tray and bake at 180° until they are tender. Peel, core and cube the baked quince.
- Add the lemon juice, spirits and sugar and cook until soft. (With the resulting syrup you can boil up the core and peel for additional jellification before straining the liquid back into the quince cubes.)
- Put the mixture through a sieve or liquidise. Leave the purée to cool.
- Whip the cream and fold it gently into the cool purée.
- Keep refrigerated for at least 24 hours before using.
- Serve in scoops on the red coulis.
The "Red Coulis"
- Warm 100 g damassine or plum jam or sloe jelly. Liquidise the jam and pass through a sieve.
- Add lemon juice (and plum schnapps or sloe gin respectively if thus inclined) to taste.
- Pour on the cold plates and sit the scoops of mousse in the red liquid.
- Garnish with a sprig of peppermint or lemon balm.