QUATRE EPICES (FOUR SPICES) GASCON
Quatre epices comes in many versions. This combination--with pepper, without allspice or coriander, is typical of Gascogny and is used in many dishes, especially in confit. I like to use whole spices and put them all in the grinder; the scent and the flavor is greatly enhanced. If you only have the pre-ground versions, then use them and it will be a delicious mix. The measures are a guide; feel free to adapt to your own taste.
Provided by Chef Kate
Categories European
Time 5m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Combine in an airtight container and store in a dry place.
QUATRE ÉPICES RECIPE
This quatre épices recipe, featuring white pepper, ginger, nutmeg, and cloves, is very versatile and used in many French recipes. French four spices seasoning mixture.
Provided by Rebecca Franklin
Categories Seasonings Spice Mix
Time 5m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Stir the spices together and store in an airtight container in a cool, dark place. This quatre épices recipe makes 5 tablespoons, or slightly less than 1/3 cup of the spice mixture.
Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 0 g, Fat 0 g, ServingSize 5 tbsp. (20 servings), UnsaturatedFat 0 g
SPICED QUINCES WITH A MASCARPONE CREAM
A combination of several recipes I found on line. Quinces are quite tough (but not impossible) to peel-use a sharp knife and take a bit of care and you'll be fine. Get rid of all the woody bits when removing the cores. Quinces develop a much nicer colour if made a day or two before serving and will keep in the fridge for up to a week.
Provided by JustJanS
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Bring the first 8 ingredients to a boil, then reduce to a low simmer.
- I drop the peeled, cored quince wedges straight into the syrup.
- Cook on that low simmer until they are tender. That might be half an hour or as much as two hours just keep checking!
- Remove the quinces from the syrup and turn the heat up. Reduce the syrup by about half then pour back over the quinces and cool.
- To make mascarpone cream, combine mascarpone, extract and icing sugar mixture in a medium bowl. Beat with an electric mixer until smooth.
Nutrition Facts : Calories 411.8, Fat 0.1, Sodium 11.3, Carbohydrate 102.8, Fiber 2, Sugar 87.6, Protein 0.5
SPICED QUINCES AND EARL GREY SORBET
I really have no idea where this recipe came from, but it is a delicious ending to an elegant meal! Please note: if you plan to serve this for dessert, start making it the night before so it will be properly chilled. No ice cream maker necessary!
Provided by JenSmith
Categories Frozen Desserts
Time 12h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For the Quinces:.
- Cut the quinces into quarters, remove cores, and cut each quarter into 3 wedges.
- In a saucepan, heat half of the wine on medium heat; chill remaining wine for use in the sorbet. Add the quinces, lemon juice and zest, rosemary, honey and 1 tea bag to the saucepan with the wine.
- Poach quinces for 15-20 minutes, until just barely cooked. Discard the tea bag and transfer the quinces to a serving dish.
- Return the pan to the heat and reduce the liquid to about 6 tablespoons. Pour it over the quinces and refrigerate overnight.
- For the Sorbet:.
- Heat the water in saucepan with the sugar and 2 tea bags. Bring just to a boil, stirring to dissolve sugar. Discard the tea bags. (Or, if you want a stronger flavor, let them steep for about 5 minutes.) Let syrup cool, then refrigerate for at least 2 hours, until completely chilled.
- Pour the syrup, lime juice and part of the zest, and the remaining white wine into a rigid freezerproof container. Cover and freeze for 3 hours, stirring at the end of each hour. On the final stirring, lightly beat the egg white and stir into the sorbet. Refreeze for at least 3 hours. Refrigerate for 30 minutes before serving to soften. Decorate with lime zest and serve with quinces.
Nutrition Facts : Calories 361.1, Fat 0.1, Sodium 18.4, Carbohydrate 71.7, Fiber 0.7, Sugar 63.2, Protein 1
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