After his hot peppers with tuna mousse and capers, Ada Parisi of "Siciliani Creativi in Cucina" is back with a fresh whole Christmas season. Here is the recipe for quince apples Malvasia.
Ingredients for 4 people:
- 5-6 quince apples
- 60 grams of dried cranberries
- half pomegranate
- natural mineral water as needed
- 100 milliliters of Malvasia
- 80-100 grams of sugar
- 1 clove
- 3 of Sichuan peppercorns
- a cinnamon stick
- a berry of star anise
- zest of one orange untreated
Wash the quinces, peel them, cut them in half and then in quarters. Remove the seeds and the hardest parts and cut the quince apples slices not too thin. Place the apples in a saucepan, cover with mineral water, add the Malvasia, spices, orange zest and sugar and cook over high heat until the apples are tender but still well boiled. Remove the apples from the cooking liquid and filter it, add the dried cranberries and boil over high heat until you have obtained a smooth glaze (if you want to shorten the time you can dissolve in the liquid to the tip of a teaspoon of cornstarch or potato starch).
I suggest you serve the quinces just warm or at room temperature, pouring over the hot cooking liquid. Garnish with pomegranate seeds, garnish with a cinnamon stick and star anise.
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