Rustic Quince Galette with Poached Quinces Recipe
Description
This rustic quince galette features quinces poached for three hours in sugar syrup until they turn a vivid red, then sliced and arranged on flaky, buttery pastry. A homemade quince jelly is brushed over the fruit for extra flavour and shine. Serve warm with cold whipped cream for an elegant dessert. The flavour is delicate and floral, reminiscent of honey-poached pear.
Ingredients
- 3 large quinces
- 500 g sugar
- 1 batch flaky pie dough store-bought or homemade
- 1 batch quince jelly made by boiling quince poaching syrup until thick
- 1 cup whipped cream cold, for serving
Instructions
- Peel, halve, and core the quinces.
- Place quinces in a saucepan with sugar and water, then bring to a simmer.
- Poach the quinces for 3 hours on very low heat until tender and a vivid red colour develops from the anthocyanins.
- Turn off the heat and allow the quinces to cool completely in their poaching liquid.
- Meanwhile, roll out flaky pie dough into a rough round shape and place on a lined baking sheet.
- Boil down some of the quince poaching syrup until it becomes thick and scoopable to make quince jelly.
- Slice the cooled quinces and arrange them on top of the pie dough, folding the edges up over the fruit.
- Brush the quinces with quince jelly for extra flavour and shine.
- Bake the galette in a preheated oven until the pastry is golden and crisp.
- Serve warm with a side of cold whipped cream.
Notes
- The quince jelly is made by boiling down the poaching syrup — quince's natural pectin helps it thicken.
- The galette is equally delicious served at room temperature.
- The finished galette has a super festive, colourful appearance.