Ingredients:
- 3 fragrant small pineapple quinces* (1 lb total), halved lengthwise
- 1 vanilla bean , halved lengthwise
- 1 vanilla bean , halved lengthwise
- accompaniment: creme fraiche
Directions:
- Prepare quinces: Bring water and 2 1/2 cups sugar to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add quinces and cook at a bare simmer, partially covered, turning occasionally, until tender when pierced near core with a fork (core will remain hard), about 45 minutes to 1 hour. Cool quinces, uncovered, in syrup, about 1 1/2 hours, then transfer with a slotted spoon to a plate.
- While quinces are cooling, simmer prunes in Armagnac in a small saucepan, uncovered, until plump, about 10 minutes, then cool. Drain prunes in a sieve set over a bowl, reserving Armagnac. Set aside 6 prune halves and finely chop remainder. Cook butter and remaining 2 tablespoons sugar in a 2-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved, about 5 minutes. Carefully add 1/4 cup Grand Marnier and 6 tablespoons reserved Armagnac. (Mixture may ignite. If so, let flames burn out.) Simmer until slightly syrupy, about 2 minutes. Transfer Grand Marnier sauce to a measuring cup.
- Core quinces using a large melon-ball cutter and a sharp small knife. Scoop 1 tablespoon flesh from center of each quince half and transfer to a bowl. Scrape seeds from vanilla bean with sharp small knife into bowl with quince flesh, reserving pod. Stir in chopped prunes and remaining tablespoon Grand Marnier.
- Transfer quince halves to a shallow baking pan and spoon filling into cavity of each, then top with prune halves. Drizzle each quince half with 1 teaspoon Grand Marnier sauce, reserving remaining sauce. Cut vanilla pod halves crosswise into thirds and stick 1 piece into filling of each quince.
- Make caramelized brioche: Preheat broiler.
- Scrape seeds from vanilla bean with sharp small knife into a shallow bowl, then whisk together with cream, eggs, sugar, and Grand Marnier. Dip brioche slices into batter 1 at a time, letting them soak 1 minute on each side. Transfer to a buttered shallow (1-inch-deep) flameproof baking pan.
- Broil 4 to 6 inches from heat until golden brown, about 2 minutes on each side. Transfer brioche to a cutting board and halve diagonally, then return to baking pan.
- Preheat oven to 400°F.
- Bake quinces in upper third of oven until heated through, about 10 minutes. At the same time, reheat brioche in lower third of oven until hot, about 6 minutes. Divide quinces and brioche among 6 plates and drizzle remaining Grand Marnier sauce over and around quinces. Spoon crème fraî:che on top.
- Cooks' note: Quinces may be stuffed 1 day ahead and chilled, covered. * Available at some specialty produce shops an Indian Rock (215-536-9600).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 515.21 Kcal (2157 kJ) | ||
| Calories from fat | 199.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.12g | 34% | |
|---|---|---|---|
| Cholesterol | 121.53mg | 41% | |
| Sodium | 45.47mg | 2% | |
| Potassium | 46.89mg | 1% | |
| Total Carbs | 73.07g | 24% | |
| Sugars | 59.5g | 238% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 8.94g | 18% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.4mg | 8% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 171.81 Kcal (719 kJ) | ||
| Calories from fat | 66.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.38g | 34% | |
|---|---|---|---|
| Cholesterol | 40.53mg | 41% | |
| Sodium | 15.16mg | 2% | |
| Potassium | 15.63mg | 1% | |
| Total Carbs | 24.36g | 24% | |
| Sugars | 19.84g | 238% | |
| Dietary Fiber | 0.59g | 7% | |
| Protein | 2.98g | 18% | |
| Iron | 0.5mg | 8% | |
| Calcium | 13.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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