Quince Tart Tatin With Port Ice Cream

Recipe courtesy of Brian Bradley, The Marina Restaurant


6 to 8 medium quince

3 cups Sugar

¼ Cup Honey

Juice of 2 lemons-divided

2 Tbsp butter

Spices: Cinnamon stick, cloves, star anise

Puff Pastry

Port Ice Cream – See Below

Bring 3 cups water, half the lemon juice, 2 ¼ cups sugar, honey and spices to a simmer.

Peel, halve, and core the quince. Simmer the quince in the spiced syrup and cook until tender, but not completely cooked, 8 to 10 minutes. Drain, and set aside.  Preheat oven to 375 degrees. In a 10-inch cast-iron skillet combine remaining 3/4 cup sugar and cook until a golden caramel.

Remove from heat, and stir in butter and lemon juice. Arrange the quince in the pan, cut sides up, in a slightly overlapping circular pattern. (Remember that since the tarte tatin is inverted after it is cooked).

Place a few quince halves in the center, cut side up. Roll out the puff pastry into a circle slightly larger than the pan and cover the fruit. Dock with a fork to allow steam to escape. Bake until juices are bubbling and crust is golden brown, about 45 minutes. Remove from oven, and let stand for 10 minutes.

Using a paring knife, loosen the pastry from the edges of the pan. Carefully invert using oven mitts onto a serving platter. Top with port ice cream and walnuts and serve warm.

Port Ice Cream:

6 Yolks

1 Cup Sugar

500 ml Milk

6 Oz Whipping cream

6 Tbsp Port

In a small saucepan, heat the milk, cream and sugar. Temper into the yolks. Return to heat and cook over low heat, stirring constantly and scraping the bottom until the mixture thickens and reaches a minimum of 180 degrees Fahrenheit. (Do Not Boil) Immediately cool over an ice bath and add the port. Chill overnight. Freeze in your ice cream maker according to the manufacturer’s instructions.

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