Love quince, like to use it in a lot of the Middle Eastern cooking I do. Or as you mentioned, quince cheese on a cheese board is lovely. In parts of Eastern Europe its still relatively common to have a "Quince Shelf" in the kitchen. They were/are highly prized & once harvested stored on a narrow shelf that would run all the way around the kitchen. Would be amazing to have a room filled with quince like that as the scent they give off is so beautiful. Great video once again, many thanks.
Very tasteful recipe!!! The quinces indeed are really excellent! In greece, we just put them in the oven to bake them, and if someone wants he cuts them in the middle and bakes them with brandy and sugar on top! I prefer them plain baked since they have a sweet and sour taste bythemselves!! Greetings from Greece! !
I watched this yesterday, and today my greengrocer happened to have ripe quince. I bought one and tried it: the first time I've ever eaten one. It's as tasty as it looks. 😋 Next time I'll eat it with vanilla icecream.
I really want to make this dish! it’s very interesting. We live in Milan, Italy. I might try to find them in fruit market (open market). Thank you so much for sharing the recipe. Always grateful to have an opportunity to learn French cooking lesson here.
Here in Peru we have quinces at every supermarket, at my culinary school we used to make quince compote with cinnamon and butter, and served it like quenelles with other savory dishes like blood sausage in brioche with salmis sauce This ones a great recipe, I actually was looking for a new whole fruit based dessert, a quince sounds delicious and fancy! Thanks Stephane
Beautiful as always! As a Romanian, I do eat quinces raw (without the "fur" part), they taste like a more woody apple to me. Granted, quinces "jam" ("dulceață de gutui") is a thing here as well. Really weird to hear people no longer find them in supermarkets in France.
Wow! this is so amazing! Love recipes that use quinces, but they're sometimes hard to find because not many many people use this fruit. We have lots of these here in Argentina, and they're really common, so getting a recipe like this is the best!
My grandfather used to pick and eat these when I was young. I think he just boiled them on the stove like applesauce. There were trees growing wild around Sonoma, California at the time. I don't see many around anymore and nobody plants them. Too bad. Good recipe!
Quel délice! Wow, I SO miss the quinces I could get at the orchard in New England: totally missed food here in Cali! I used to make ether a conserve or slice it up and bake it that way, usually with star anise and some cinnamon stick. It would turn a quite lovely rose color and really the flavor is next to indescribable, fruity in a delightfully perfumed way. This here is much more presentable and refined. I may have to see if I can mail order some come autumn. Don't underestimate the labor in cleaning these. Ç'est un traville pénible!
Bought a quince tree last year. It was about a meter tall. Flowered which surprised me. Tried to produce a few fruit. Am looking forward to this year to see what it does. If nothing else it is pretty when it flowers.
hi chef, you can use the seeds and the peels in the bottom pf the pan under the quices, they have great amount of pectin and they will make the sauce bodied and much vibrant color
Quince is my favorite fruit and I like to eat it raw. Quince is also awesome with meat and in stew. It becomes fragrant and sweet and doesn't fall apart like apples.
I have made quince aperitif here in the Deux Sevres. As well as quince jelly. A very underestimated fruit indeed.. I will try this recipe as I have a delightful friend with at least two quince trees (Coing).
I just watched your quiche video from a few years ago and made 2 last night they were fantastic!!! i never mix whole eggs with just yolks before and its great! thank you so much for the videos. I will be in Paris in January if all goes well!!
Quince is eaten in the UK, most commonly in Jams & Jelly's. Although I'll admit it seemed to have reached the height of its popularity during the middle ages when every recipe seemed to involve Quince in some way😜
Your baked quince recipe is very similar to my baked apple recipe, but the apricot nectar is new to me. I'll be trying it when apple and quince season comes again.
I love quince and I really want to try this recipe. I live in England. I can source quinces easily from a greengrocer and I even have a quince plant in the garden which produces a small number of fruits in the autumn. What is is more difficult to find is apricot nectar. Could I use watered down apricot jam?
in Croatia it is a standard fruit.....most often we eat it as a compote with the honey/ cinnamon / clove ... maybe a little rum😉....or we make jam from it
bought 4 yesterday, can't wait to try this out... Question: do they use these in any liqueurs? I know Calvados is made from blends of many apples, some regarded as not good eating. Might quince find their way in?
Hi Stéphane, I just love your recipe. In Portugal we do eat quinces a lot. I use to bake them (like apples, but without sugar) and eat them with pork meat. I also make marmalade. I have to wait till next autumn to try out this recipe. It looks delicious 😋 Thanks for sharing 🙏
Some people manage to make it quite red while baking it in the oven but I never succeeded. Any idea how to achieve that? But thank you for bringing quinces up, I like them (and i can get them in the supermarket but only once every year)
Merci pour cette recette. On en trouve à Auchan et chez les producteurs fin automne. Sinon en gelée ou pâte et aussi la production non nationale. A essayer en accompagnement avec du gibier ou de l'agneau ;)
Just starting this video and getting to the fur factor and was reminded of a much younger me learning how to be a produce stocker at my local organic food coop. We were encouraged to taste everything so we knew the quality and could recommend stuff to customers. One day. The quince came in so I bit into it. It was like Steve Martin giving his cat a bath... “the fur stuck to my tongue a bit” 😛
If I were to halve the quinces instead (because I don’t have an apple corer), would the baking time still be 200 degrees for 45-60 minutes or do I need to reduce the cooking temp/time?
i is think it would be a bit less but don’t get hand up about cooking times once in the oven just keep an eye on it and when it’s cooked take the quinces out 👍🙂
Do not forget to always activate the Arabic language. Your channel is very wonderful and distinctive. I am from Egypt. I follow you. I wish you good luck and thank you 💟💟💟
This looks incredible! It’s a shame how difficult it is to find quinces. Where I live, we can find them in specialty markets, farmers markets, and fruit stands. I wonder if they would work well for a pie. What do you think?
"You cant eat them raw" in turkey we eat them raw for centuries, just get rid of the skin and eat very thin slices, its a strange sort of flavor that leaves ur mouth dry,kinda like a lemon but not as acidic as you would expect. Eating is is really fun though, and kinda addicting.
Love quince, like to use it in a lot of the Middle Eastern cooking I do. Or as you mentioned, quince cheese on a cheese board is lovely.
In parts of Eastern Europe its still relatively common to have a "Quince Shelf" in the kitchen. They were/are highly prized & once harvested stored on a narrow shelf that would run all the way around the kitchen. Would be amazing to have a room filled with quince like that as the scent they give off is so beautiful.
Great video once again, many thanks.
happy you liked it
Very tasteful recipe!!! The quinces indeed are really excellent! In greece, we just put them in the oven to bake them, and if someone wants he cuts them in the middle and bakes them with brandy and sugar on top! I prefer them plain baked since they have a sweet and sour taste bythemselves!! Greetings from Greece! !
i love greece i miss the snorkeling and watermelons
@@FrenchCookingAcademy 🙏🙏🙏💝🌹❤️
I watched this yesterday, and today my greengrocer happened to have ripe quince. I bought one and tried it: the first time I've ever eaten one. It's as tasty as it looks. 😋 Next time I'll eat it with vanilla icecream.
I really want to make this dish! it’s very interesting. We live in Milan, Italy. I might try to find them in fruit market (open market). Thank you so much for sharing the recipe. Always grateful to have an opportunity to learn French cooking lesson here.
Here in Peru we have quinces at every supermarket, at my culinary school we used to make quince compote with cinnamon and butter, and served it like quenelles with other savory dishes like blood sausage in brioche with salmis sauce
This ones a great recipe, I actually was looking for a new whole fruit based dessert, a quince sounds delicious and fancy! Thanks Stephane
so interesting to hear the difference between countries’s supermarket food 🙂👍 thanks for sharing that
Beautiful as always!
As a Romanian, I do eat quinces raw (without the "fur" part), they taste like a more woody apple to me. Granted, quinces "jam" ("dulceață de gutui") is a thing here as well.
Really weird to hear people no longer find them in supermarkets in France.
I've never seen a quince in person or eating one but why do they say you have to cook them first?
You must have teeth like a vampire 💡💉😂💣
@@billy4072 hah, nice one! :D
How can you physically bite into a raw quince? I mean, it's as tough as a brick
@@dimesonhiseyes9134 because they're incredibly tough
Love this. Picked and ate these every year, as a kid. Thank you❤
Wow! this is so amazing! Love recipes that use quinces, but they're sometimes hard to find because not many many people use this fruit.
We have lots of these here in Argentina, and they're really common, so getting a recipe like this is the best!
My grandfather used to pick and eat these when I was young. I think he just boiled them on the stove like applesauce. There were trees growing wild around Sonoma, California at the time. I don't see many around anymore and nobody plants them. Too bad. Good recipe!
Quel délice! Wow, I SO miss the quinces I could get at the orchard in New England: totally missed food here in Cali! I used to make ether a conserve or slice it up and bake it that way, usually with star anise and some cinnamon stick. It would turn a quite lovely rose color and really the flavor is next to indescribable, fruity in a delightfully perfumed way. This here is much more presentable and refined. I may have to see if I can mail order some come autumn. Don't underestimate the labor in cleaning these. Ç'est un traville pénible!
Bought a quince tree last year. It was about a meter tall. Flowered which surprised me. Tried to produce a few fruit. Am looking forward to this year to see what it does. If nothing else it is pretty when it flowers.
I love a good quince & lovely plating
Quince Gin is a thing of wonder....
hi chef, you can use the seeds and the peels in the bottom pf the pan under the quices, they have great amount of pectin and they will make the sauce bodied and much vibrant color
I live in Guernsey and grow quince in my garden. Absolutely delicious!
Quince is my favorite fruit and I like to eat it raw. Quince is also awesome with meat and in stew. It becomes fragrant and sweet and doesn't fall apart like apples.
Very beautiful recipe. I do use quince to make jam and it is delicious, but this is an especially elegant way to present quince as a dessert.
Very nice recipe 😋 it looks awesome
Very nice 👍, we Iranian make jam with them. Also we keep and dry the seeds and use it for cold and cough, they are good source of natural gelatine
we had them with a thick cream sauce, like a whipped cream. They are so delicious.
👍👨🏻🍳
I have made quince aperitif here in the Deux Sevres. As well as quince jelly. A very underestimated fruit indeed.. I will try this recipe as I have a delightful friend with at least two quince trees (Coing).
I just watched your quiche video from a few years ago and made 2 last night they were fantastic!!! i never mix whole eggs with just yolks before and its great! thank you so much for the videos. I will be in Paris in January if all goes well!!
🙂👍👨🏻🍳
Quince is eaten in the UK, most commonly in Jams & Jelly's. Although I'll admit it seemed to have reached the height of its popularity during the middle ages when every recipe seemed to involve Quince in some way😜
Ah ma foi, monsieur! I must have my repast early this morning! This delicious dish must not escape me.
Your baked quince recipe is very similar to my baked apple recipe, but the apricot nectar is new to me. I'll be trying it when apple and quince season comes again.
Really like this not so common recipe….well done!
I love quince and I really want to try this recipe. I live in England. I can source quinces easily from a greengrocer and I even have a quince plant in the garden which produces a small number of fruits in the autumn. What is is more difficult to find is apricot nectar. Could I use watered down apricot jam?
in Croatia it is a standard fruit.....most often we eat it as a compote with the honey/ cinnamon / clove ... maybe a little rum😉....or we make jam from it
Sounds great. Thanks for the inspiration. 🇨🇦
Here in Argentina we are in "Membrillos" season.
I love eat them, cooked very similar to your recipe, or just to make 10kg of jam. :)
bought 4 yesterday, can't wait to try this out...
Question: do they use these in any liqueurs? I know Calvados is made from blends of many apples, some regarded as not good eating. Might quince find their way in?
Hi Stéphane, I just love your recipe. In Portugal we do eat quinces a lot. I use to bake them (like apples, but without sugar) and eat them with pork meat. I also make marmalade. I have to wait till next autumn to try out this recipe. It looks delicious 😋
Thanks for sharing 🙏
yes useful when the time comes 🙂👍
Nice recipe 😋
Nice ima try this out con mi familia, then with my coworkers. I just have to find the fruit 😄. Thank you!
ERES GRANDE SEŃOR
Haven’t tried this. I am so curious the taste 😋
I have my own quince tree and make quince jelly each Autumn - which is six months away for us in England 😀
is there any other fruit I can make this with? and any tips... loved this video
Hmmmmm, Stephane please start a new trend of ignored produce that everyone (me) walks past in the grocery store! Bring them back deliciously. :)
Wow!! What do you think if someone adds a bit of vanilla as well? Would it fit?
I was thinking about brandy or rum......
Great video 😃👍
Some people manage to make it quite red while baking it in the oven but I never succeeded. Any idea how to achieve that?
But thank you for bringing quinces up, I like them (and i can get them in the supermarket but only once every year)
Nice recipe, but we, in the northern Hemissphere, have to wait till autumn, till the Quinces are ripe here!!!!
sorry about that 🙂
Merci pour cette recette.
On en trouve à Auchan et chez les producteurs fin automne.
Sinon en gelée ou pâte et aussi la production non nationale.
A essayer en accompagnement avec du gibier ou de l'agneau ;)
Just starting this video and getting to the fur factor and was reminded of a much younger me learning how to be a produce stocker at my local organic food coop. We were encouraged to taste everything so we knew the quality and could recommend stuff to customers. One day. The quince came in so I bit into it. It was like Steve Martin giving his cat a bath... “the fur stuck to my tongue a bit” 😛
great story 👍
If I were to halve the quinces instead (because I don’t have an apple corer), would the baking time still be 200 degrees for 45-60 minutes or do I need to reduce the cooking temp/time?
i is think it would be a bit less but don’t get hand up about cooking times once in the oven just keep an eye on it and when it’s cooked take the quinces out 👍🙂
Do not forget to always activate the Arabic language. Your channel is very wonderful and distinctive. I am from Egypt. I follow you. I wish you good luck and thank you 💟💟💟
Yummy 😋🥰
This looks incredible! It’s a shame how difficult it is to find quinces. Where I live, we can find them in specialty markets, farmers markets, and fruit stands. I wonder if they would work well for a pie. What do you think?
Man Amazing new ting bro
"foods that start with 'Q' for $200, Alex"
Quiche
Quinoa
Quark
Quorn! OK, not a food, according to some people :-)
I'm disappointed nobody yet caught my quote here. It's from a movie, people. First thing I thought of when he was using a quince
Lovely recipe as always, can you do steak tartare some day
Bosnia sings songs about quinces 😊❤👍
Yum 😋
Now looking up if Quince trees will grow in Scotland....
Merci, I suppose ordinary supermarket pears can be substituted??
Ohhhh that sounds good!
I've just put my quinces on to poach... fingers X'd! Merci!
yes i love quinces thanks for trung that 🙂🙂
I use to see quinces used as filler in apple pies, here in the U.S.A., when I was much younger. Haven't seen them in many years.
I took a bite from a quince straight from the tree once. It has the texture of balsa wood.
lol😂
You would only know that if you tried to eat balsa wood raw. It must be cooked :-)
I wonder if I could cut these up and out them in high proof vodka or other neutral spirit. Do they taste good in cooked?
Unfortunately, apples don't agree with me. That dessert does look really good though. Cheers, Stephane!
yeah your should still try it 🙂
"You cant eat them raw" in turkey we eat them raw for centuries, just get rid of the skin and eat very thin slices, its a strange sort of flavor that leaves ur mouth dry,kinda like a lemon but not as acidic as you would expect. Eating is is really fun though, and kinda addicting.
i ate homemade quince candy in germany.
Is not true that you can't eat it raw, in Chile we eat the Quince raw as well as in marmalade.
you can eat them raw. They are almost only eaten raw in greece.
Careful with the quinces, they might rot in the drawer lol
Fun facts, the fruit is originated from the Middle East
So strange that it’s a fruit but you can’t eat it uncooked.
yes that happens 🙂
"Oven Baked"?
Where else could you bake?
You talk too much.