Post by braided-rug on May 20, 2006 17:31:45 GMT 10
French toast with poached quince
Degree of difficulty: Low
You need:
French toast mix:
4 eggs
2T milk
2T orange flower water (available locally)
1/3-cup castor sugar
Poached quince:
1 cup of castor sugar
2 cups water
1 cinnamon stick
3 star anise
6 cloves to dish
3 - 4 quinces
Method:
French toast:
Whisk until sugar is dissolves & mix is smooth.
Soak any bread (the more substance the better - sourdough etc) in mixture until just soaked through (approx 1-3 minutes).
Cook in electric fry pan on medium heat in a little butter or olive oil until golden and turn.
Cook until bread is cooked through.
Poached quince:
Make 'light sugar syrup' by dissolving 1 cup of castor sugar into 2 cups water.
Pour into ovenproof dish.
Add 1 cinnamon stick, 3 star anise, 6 cloves to dish.
Peel & core 3 or 4 quinces and cut into wedges.
Place immediately into syrup.
Put into 160 deg oven for around 2-4 hours.
Is ready when colour has deepened to dark orange through to ruby red (the darker the better. I've read of cooking them for 6 hours or more).
When ready remove from oven and leave on a bench to cool.
This fills the space with the fantastic aroma of quince!
When cool, dive in.
Serving Suggestion: Paul says French toast is best served with fruit. As well as poached quinces, try poached pears, stewed plums, berries of any description (don’t cook them, don’t add sugar, just stack them on).
You can even try a little sweetened whipped cream. (But if you do this Paul suggests you follow your meal with a brisk 20 minute walk).
You can also serve French toast with bacon & maple syrup. In this case omit water from mixture & substitute with cinnamon, nutmeg & allspice to taste (about 1/2 t each)
As well as being great on French toast. Paul says poached quince is great on pancakes, cereal, with ice cream, you can even throw a couple into a lamb gravy (no, really!), as a sauce for duck and uncooked quinces can perfume a linen cupboard.
From: www.abc.net.au/goulburnmurray/stories/s1617762.htm
A local speciality.
Degree of difficulty: Low
You need:
French toast mix:
4 eggs
2T milk
2T orange flower water (available locally)
1/3-cup castor sugar
Poached quince:
1 cup of castor sugar
2 cups water
1 cinnamon stick
3 star anise
6 cloves to dish
3 - 4 quinces
Method:
French toast:
Whisk until sugar is dissolves & mix is smooth.
Soak any bread (the more substance the better - sourdough etc) in mixture until just soaked through (approx 1-3 minutes).
Cook in electric fry pan on medium heat in a little butter or olive oil until golden and turn.
Cook until bread is cooked through.
Poached quince:
Make 'light sugar syrup' by dissolving 1 cup of castor sugar into 2 cups water.
Pour into ovenproof dish.
Add 1 cinnamon stick, 3 star anise, 6 cloves to dish.
Peel & core 3 or 4 quinces and cut into wedges.
Place immediately into syrup.
Put into 160 deg oven for around 2-4 hours.
Is ready when colour has deepened to dark orange through to ruby red (the darker the better. I've read of cooking them for 6 hours or more).
When ready remove from oven and leave on a bench to cool.
This fills the space with the fantastic aroma of quince!
When cool, dive in.
Serving Suggestion: Paul says French toast is best served with fruit. As well as poached quinces, try poached pears, stewed plums, berries of any description (don’t cook them, don’t add sugar, just stack them on).
You can even try a little sweetened whipped cream. (But if you do this Paul suggests you follow your meal with a brisk 20 minute walk).
You can also serve French toast with bacon & maple syrup. In this case omit water from mixture & substitute with cinnamon, nutmeg & allspice to taste (about 1/2 t each)
As well as being great on French toast. Paul says poached quince is great on pancakes, cereal, with ice cream, you can even throw a couple into a lamb gravy (no, really!), as a sauce for duck and uncooked quinces can perfume a linen cupboard.
From: www.abc.net.au/goulburnmurray/stories/s1617762.htm
A local speciality.