Boiled quince with lemon cream
Ingredients
Features
Description
Put quinces in a pot so that the fruits were tight. Fill to top with a mixture of grape juice, wine, sugar and water. Add the bay leaf and thyme and saffron crumble on top. Bring all to a boil and cook for about 40 minutes over low heat then continue to cook vegetables for 4-5 hours, until the quince is tender and red.
At the end of cooking, add the lemon juice and remove the pan from the heat. Whip the cream with the icing sugar, zest and lemon juice. Ten minutes later, you can still pour lemon juice. Quince can be put on the table all or, if desired, cut from the fruit of the core and cut them into large pieces. A good sauce for dessert — 1-2 tablespoons of cream and syrup remaining after cooking quince.
Translated by site: wday.ru
