the appetizer:
My Nepenthe by Romney Steele, includes recipes from the Big Sur restaurant like Marinated Fresh Monterey Sardines; Rosemary Lamb Brochettes with Mint Pesto; Wine Poached Quince with Rosemary; and Herb-Stuffed Pork Loin Roast with Wine Poached Quince.
Wine Poached Quince with Rosemary
Makes about 2 cups
- 2 medium quince
- Peel of 1/2 lemon
- 1-1/4 cups water
- 1 cup dry white wine
- 1/3 cup honey
- 4 tablespoons granulated sugar
- 1 bay leaf
- 1 sprig fresh rosemary
- 1/2 cinnamon stick
- 2 black peppercorns
Peel and core the quince. Slice into thin wedges and drop into a bowl of lemon water. Combine the lemon peels, the 1-1/4 cups water, the wine, honey, sugar, bay leaf, rosemary, cinnamon, and peppercorns in a medium saucepan. Bring to a boil then decrease the heat to medium. Drain the quince and add it to the poaching liquid. Press a small round of parchment paper onto the quince to keep them submerged in liquid. Simmer until the quince are fork tender, 30 to 40 minutes. Transfer the quince to a small bowl. Return the liquid to a boil. Boil until thick and syrupy, 3 to 5 minutes. Pour over the quince and let cool.
- from:
My Nepenthe
Bohemian Tales of Food, Family, and Big Sur - by Romney Steele
- Andrews McMeel Publishing 2009
- Hardcover; $35.00; 352 pages
- ISBN-10: 0740779141
- ISBN-13: 978-O-7407-7914-5
- Reprinted by permission.
Buy My Nepenthe
My Nepenthe
Recipes
- Marinated Fresh Monterey Sardines
- Rosemary Lamb Brochettes with Mint Pesto
- Wine Poached Quince with Rosemary
- Herb-Stuffed Pork Loin Roast with Wine Poached Quince
- Cookbook Profile Archive
This page created April 2010