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| Fried Quinces, in the Manner of the Countess |
"According to lore, this recipe finds its origins in the cookbook of one Philippina Welser, authored in 1545 in Augsburg, Germany. The 20-year-old woman, a commoner, placed her cookbook in her dowry when she married Archduke Ferdinand Hapsburg of Austria, Governor of Bohemia in 1557 in a secret ceremony."
Ingredients :
- 1 tablespoon clarified butter
- 1 1/3 pounds quinces - peeled, cored, and cut into wedges
- 1/2 cup all-purpose flour
- 1 tablespoon white sugar
- 1 pinch salt
- 1/2 cup dark beer
- 1 dash vanilla extract
- 2 teaspoons finely grated fresh lemon zest
- 3 tablespoons coconut oil, or as needed
- 3 tablespoons demerara sugar
Instructions :
| Prep : 25M | Cook : 6M | Ready in : 55M |
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- Heat the clarified butter in a skillet over low heat, and place the quince wedges into the pan. Cover, then gently cook the quince wedges until softened, about 15 minutes. Remove from heat and set aside.
- Mix the flour, white sugar, and salt in a bowl. In a separate bowl, mix the beer with the vanilla extract and lemon zest; gradually mix the flour mixture into the beer mixture until it becomes a smooth batter.
- Melt the coconut oil in a skillet over medium heat. When the oil is hot, dip the quince wedges into the batter and place them in the hot oil; fry in batches until golden brown. Remove fried quinces to a warm platter while you finish frying. Sprinkle the fried quinces with demerara sugar to serve.
Notes :
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