An easy and delicious way to discover or re-discover quinces. These quinces are baked and glazed with an apricot caramel sauce which goes perfectly with acidity of that fruit.
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🧅🥕INGREDIENTS🥕🧅 ( for 2 or 3 people)
2 or 3 quinces (ripe)
100 grams /3.5 oz sugar – divided in 2 time 50 grams /1.7 oz ( white granulated or caster sugar)
50 ml / 1.7 fluid oz crème fraiche or double cream ( heavy cream)
250 ml /1 cup of apricot nectar
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: