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the appetizer:

My Nepenthe by Romney Steele, includes recipes from the Big Sur restaurant like Marinated Fresh Monterey Sardines; Rosemary Lamb Brochettes with Mint Pesto; Wine Poached Quince with Rosemary; and Herb-Stuffed Pork Loin Roast with Wine Poached Quince.

Cookbook

 

Wine Poached Quince with Rosemary

Makes about 2 cups

Wine Poached Quince with Rosemary

 
  • 2 medium quince
  • Peel of 1/2 lemon
  • 1-1/4 cups water
  • 1 cup dry white wine
  • 1/3 cup honey
  • 4 tablespoons granulated sugar
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1/2 cinnamon stick
  • 2 black peppercorns

Peel and core the quince. Slice into thin wedges and drop into a bowl of lemon water. Combine the lemon peels, the 1-1/4 cups water, the wine, honey, sugar, bay leaf, rosemary, cinnamon, and peppercorns in a medium saucepan. Bring to a boil then decrease the heat to medium. Drain the quince and add it to the poaching liquid. Press a small round of parchment paper onto the quince to keep them submerged in liquid. Simmer until the quince are fork tender, 30 to 40 minutes. Transfer the quince to a small bowl. Return the liquid to a boil. Boil until thick and syrupy, 3 to 5 minutes. Pour over the quince and let cool.

 
  • from:
    My Nepenthe
    Bohemian Tales of Food, Family, and Big Sur
  • by Romney Steele
  • Andrews McMeel Publishing 2009
  • Hardcover; $35.00; 352 pages
  • ISBN-10: 0740779141
  • ISBN-13: 978-O-7407-7914-5
  • Reprinted by permission.

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This page created April 2010

 
 
 
 

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