2 quinces, peeled, cored and cut into half-inch slices
3 cups water
6 tbsp sugar
3 tbsp maple syrup
1 cinnamon stick
1/8 tsp ground nutmeg
1/8 tsp ground clove
8 slices calabrese bread (thick slices)
1 cup milk
½ tsp vanilla
½ cup hazelnuts
1 cup mascarpone cheese
1 tbsp maple syrup
Butter for frying pan
Preparation: 20 minutes
Total Time: 1 hour 40 minutes (1 hour of this time is for poaching quince)
Kitchen Equipment: medium pot, frying pan
Instructions: Poached Quince
- To a pot add the quince slices, water, sugar, cinnamon stick, nutmeg and clove.
- Stir and bring to a simmer over medium-high heat.
- Turn down the heat to low and gently simmer until the quince is tender, about an hour, with the lid on the pot almost all the way leaving a small gap.
- Simmer until it reaches a desired consistency. (We like to be able to cut a slice with a spoon). Then, remove from the heat.
- A note on colour: The colour the quince turn will range from golden to a pink-ish hue and is dependant on where the quince come from and their ripeness. Either way, you will get a delicious poached fruit!
Instructions: French Toast
- Mix together mascarpone cheese and maple syrup and set aside.
- Heat the frying pan to medium heat and add the hazelnuts, toasting until fragrant and golden, about 5-10 minutes, stirring occasionally. Remove from the pan and lay on a dry dish towel, cover for about a minute and then rub the skins off the hazelnuts. Chop and set aside.
- Mix together the milk, eggs, cinnamon, vanilla in a bowl until well combined.
- Heat the frying pan to medium heat and add butter. Dip the bread slices into the egg mixture until well coated and add it to the frying pan (should be able to cook 2-3 at a time).
- Cook for about 5 minutes on the first side and 4-5 on the second side, until golden brown on each. Repeat with all bread slices.
- Top french toast with mascarpone, poached quince and toasted hazelnuts and a little more syrup if you please.
Recipe Pro Tips:
- Make the poached quince ahead of time, let cool to room temperature and store for up to a week in the fridge in a container.
- For a dessert option, serve over vanilla gelato or with the maple mascarpone above and the toasted hazelnuts