It is a fruit of the season, but which can be unsettled in the kitchen: how to prepare quinces?
Yves Camdeborde delivers his tips in "La Tables des bons vivant", on Europe 1.
What if your neighbor kindly gives you a crate of quinces, seasonal fruits?
This is the question asked this week by one of the listeners of La Table des bons vivants, who was not very inspired by this product in the kitchen.
Fortunately, chef Yves Camdeborde is there!
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Cook the fruit with the skin on
His technique?
Do not peel the quinces upstream, but cook them whole, with the skin on, in a mixture of water and orange juice, in equal volumes, with a little star anise and coriander.
"I boil, I immerse my quinces in it and I let it cook very slowly, at a low boil," explains the chef.
"Once they are cooked, I leave them for a bit, for 12 hours or 24 hours, in the fridge."
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"After, I take them out, I cut them into quarters like a fries, and I can peel very easily with a knife", continues Yves Camdeborde.
Two choices are then available: pan-fry them as a savory accompaniment, with salt, pepper and olive oil, or roll them in honey and pass them in the pan, for sweet fries.