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Receta Honey Baked Quinces, Ginger Polenta Shortbread With Stefano
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Ingredientes
- 7 Tbsp. all-purpose flour sifted
- 7 Tbsp. almond flour
- 5 Tbsp. finely-grnd polenta
- 3 Tbsp. sugar
- 3 Tbsp. finely-minced crystallized ginger
- 3 Tbsp. unsalted butter melted
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp grappa
- 1/2 tsp pure vanilla extract
- 4 x quinces peeled, cored, and cut into eighths
- 3 c. dessert wine (reisling or possibly semillon)
- 1/4 c. honey
- 1/4 c. sugar
- 1 tsp pure vanilla extract
- 2 x cinnamon sticks
- 2 x star anise
- 6 x cardamom pods
- 1/3 c. caster sugar
- 3 Tbsp. honey
- 4 lrg egg yolks
- 3 c. heavy cream
- 1/2 tsp pure vanilla extract
Direcciones
- Preheat the oven to 325 degrees. Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, almond flour, polenta, sugar, and ginger. Mix on low speed till well combined. Beat in the butter, oil, grappa, and vanilla till ingredients come together and form a dough.
- Press dough into six 3- by 3/4-inch ring molds which have been placed on a baking sheet. Bake for 40 min, then lower the temperature to 150 degrees, and bake till the shortbread is hard and dry to the touch, about 30 to 40 min. Transfer to a wire rack, and let cold completely before removing from the ring molds.
- Preheat oven to 250 degrees. Combine the quinces, wine, honey, sugar, vanilla, cinnamon sticks, star anise, and cardamom in a 3-qt baking dish. Bake till quinces are tender but still retain their shape and liquid has reduced to a syrup, 4 to 5 hrs.
- To make the Runny Custard: Prepare and ice-water bath; set aside. In a medium bowl, whisk together the sugar, honey, and egg yolks till pale; set aside. In a medium saucepan, heat cream over medium-high heat till almost boiling. Whisk in the egg-yolk mix.
- Reduce heat to low, and cook, stirring constantly with a wooden spoon, till mix thickens sufficient to coat the back the back of the spoon. Stir in the vanilla. Place over the ice-water bath till completely cooled. Transfer to an airtight container, and store in the refrigerator for up to 3 days. (Makes 3 1/2 c.)
- To serve, place a few quinces on top of each shortbread, and garnish with custard and some of the juices from the baking dish (reserve remaining quinces for another use).
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 6 servings | |
| Calories 772 | |
| Calories from Fat 336 | 44% |
| Total Fat 38.15g | 48% |
| Saturated Fat 19.57g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 237mg | 79% |
| Sodium 44mg | 2% |
| Potassium 315mg | 9% |
| Total Carbs 74.48g | 20% |
| Dietary Fiber 1.7g | 6% |
| Sugars 44.59g | 30% |
| Protein 5.34g | 9% |
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