Cinnamon-Spiced Battered Quinces
(0)
30 min
Quick
Sezamo
Felii parfumate de gutui de toamnă, învelite într-o crustă aurie și crocantă de aluat fin, pudrate generos cu scorțișoară aromată și zahăr pudră vanilat. Un desert tradițional românesc reconfortant și plin de savoare.
Preparation method
Preparing the quinces
Wash the quinces thoroughly under cold running water and wipe off the fuzz from the skin with a clean towel. Cut the quinces into quarters, remove the core with seeds, and slice them into uniform slices about 5–7 mm thick.
To soften them slightly and preserve their juiciness, blanch the quince slices in boiling water for 3–4 minutes, then remove them with a slotted spoon and let them drain and cool on paper towels.
Preparing the batter and frying
In a large bowl, whisk the eggs with the granulated white sugar and a pinch of fine salt until combined. Add the whole milk and gradually incorporate the sifted white flour, whisking vigorously with a whisk until you get a smooth, lump-free batter with a consistency similar to thick pancake batter.
Chef's tip
Choose ripe, yellow, and fragrant quinces. Blanching them briefly in water before frying is the secret to a perfect texture: a soft and sweet center, wrapped in a crispy crust.
Dust the quinces while they are still hot so that the vanilla sugar and cinnamon adhere perfectly and release their full, inviting aroma.
15 min
Under an hour
