Ingredients for 4 persons
Cooking the quince: 300 g of quince, 1 dash of lemon juice, 350 g of water, 1 pc of garlic clove, 10 g of sugar, 4 g of fine salt, 5 grains of black pepper
For the aioli: 120g CUVEE ELEGANTE olive oil, 1 garlic clove.
Realization
- Peel the quinces and remove the cores.
- Rub the quince pieces with lemon juice.
- Then put the quinces in a saucepan with the water, the garlic clove, the sugar, salt and pepper. Cook everything for 1 to 2 hours over low heat (slight simmer).
- When the quinces are completely softened, put the flesh in a blender with a little bit of the remaining liquid and the remaining fresh garlic clove.
- Mix to obtain a smooth paste and finish the preparation by incorporating the ELEGANTE olive oil in a thin stream.
- Season to taste and leave to rest for at least 2 hours in the fridge before serving.
This recipe will go perfectly with roast fish or poultry, some grilled vegetables or even a pan-fried scallop, etc.
