Quince in white sauce

This is a dish that my mother was doing a lot when I was a child. It is an autumn dish. The quince it is a symbol of the autumn.
As strange as it might look, although the quince is a fruit, this dish is not a dessert but rather a dish in itself that you can eat with bread or a side dish near some meat.
Every time I see quinces in a shop my mind go straight to this dish. As it is December, I was very lucky to still find them. In Belgium, these fruits are not very common and I needed to chase them in Turkish shops. And I am wondering why ... in Romania, my grand mother had a quince tree in the middle of her yard. When the autumn was coming, the parfum of the quince was all over the place.
I also remember my grandma's dog who was eating the quinces when they were falling down from the tree.
As a child, I hated to wash the fuzzy quinces. We were eating them after cutting them in slices as they were too hard to bite. My relatives were making this dish or jam from them. I did not appreciated them so much back then, but now I miss them so much ...

  • 5 big quinces
  • 125g butter
  • 8 tablespoons all-purpose flour
  • 1.2l water
  • 6 tablespoons cane sugar

  1. Cut the quinces in slices 0.5-1cm wide. Remove the cores.
  2. In a high frying pan heat the butter and add the slices. To avoid the natural oxidation of the slices ,I start cutting the quinces in the same time with heating the butter.
  3. Stir the quince slices with butter while keeping the pan over the heating source. They are done when they start to brown. Their consistency is softened but should keep their shape.
  4. In a separate bowl, put the flour and add slowly the water while mixing, to obtain the white sauce.
  5. Add the sugar in the white sauce and mix.
  6. Add the sauce over the fried quince slices. 
  7. Keep the pan over the heat and stir continuously until the sauce is becoming thick.

Sometimes I have big quinces and I use a bigger non-stick pot.
Alternatively, I changed the recipe to use discarded sourdough. This means that instead of the flour and water quantities I used:
  • 450g discarded sourdough at 100% hydration
  • 1.5l of water


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