Baked Quince Roses

PET_2835I got inspiration to make these quince roses from the many recipes and video instructional on the internet showing people how to make “apple roses”. It’s autumn and although you can make these with apples, I opted to use quince…a firmer fruit that looks like a cross between an apple and pear with floral aroma is a favourite with Greeks and it grows in most of the Mediterranean.

These “quince roses” are real pretty, easy to prepare and delicious! I served this at my Samos themed Greek Supper Club with cinnamon ice cream. They were a big hit!

PET_2836

Baked Quince Roses

(serves 5)

1 sheet of puff pastry (President’s Choice), thawed overnight in your fridge

bench flour

2 ripe quinces

3 Tbsp. apricot jam mixed with 3 Tbsp. water

5 tsp. granulated sugar

ground cinnamon

Poaching liquid

2 cups sugar

1 1/2 cups water

1/4 cup Muscat of Limnos wine (or other sweet wine)

2 Tbsp. lemon juice

1 cinnamon stick

2 whole star anise

Garnish

Icing sugar

  1. Place the poaching liquid ingredients in a medium pot and bring up to a boil then simmer for 10 minutes, keep on low heat.
  2. Rinse your quince, cut in half (from the stem down), core/remove the seeds and cut into thin slices (should look like half-moons). Place your quince in the poaching liquid for 5 minutes or until the quince are soft and pliable. Remove with a slotted spoon and place on a platter to cool.
  3. Pre-heat your oven to 375F. Take your sheet of puff pastry out of the fridge, sprinkle some flour on your work surface and a little on top. Use a pizza cutter to cut 5 equal strips of puff pastry and carefully separate the sheets.
  4. Brush one half of the surface of your pastry with apricot mixture then place the quince slices lengthwise on top, slightly overlapping each other and the tops of the fruit resting 1/4 inch above the pastry.
  5. Fold the bottom half of the dough up to now cover the quince with the round parts only exposed. Now carefully roll up the dough to form a rose shaped pastry. Place in greased muffin tin with quince side up.
  6. Sprinkle tops with sugar and ground cinnamon and place in your pre-heated oven for 35-40 minutes or until tops golden.
  7. Remove from the oven and allow to cool 5 minutes. You may need a butter knife to release the quince roses from the muffin tins.
  8. Place icing sugar in a sifter and dust the tops and serve with cinnamon ice cream. Serve with a chilled Muscat de Limnos.

© 2015,
Peter Minakis

. All rights reserved.

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