Baked quinces

  

Rice pudding with figs
 
  • 150 GRAM RICE
  • 2 CUPS MILK
  • 1 CUP CREAM
  • 1 CUP COCONUT MILK
  • 6 DRIED FIGS, cut
  • 75 GRAM BROWN SUGAR
  • 50 GRAM COCONUT, grated
  • 1 TSP VANILLA SUGAR

Put the pears in a greased oven dish. Sprinkle the pears with sugar and distribute the crème fraîche over them. Close with aluminum foil. Bake the pears half an hour at 180 degrees Celsius. Drizzle the crème with sugar over the pears once every ten minutes.

The quince is tasty very aromatic but does not taste very well if you eat it raw. The quince contain a lot of pectin and are therefore very suitable to prepare jams and marmalade. The word is actually derived from the Portuguese word for quince, "marmelo". The fruit has been used for many centuries, the Romans would prepare it with honey. In the Oriental cuisine, the quince is also used in savoury dishes.

For more recipes with quinces, see also quince pie, quince liqueur and quince jam.

Bring the milk with the cream, the vanilla sugar, the coconut milk and 4 figs to the boil. Add the rice, turn the heat very low and simmer this mixture half and hour. Add the coconut, stir well and allow the mixture to cool down. Make small bolls with a spoon or ice cream spoon. Mix the brown sugar with a few tablespoons of hot water and pour this over the rice pudding. Decorate with the remaining figs.

15 September is a good day to repare this dessert. On 15/9/1821, Costa Rica signed the Declaration of Independence from Spain. Click on culinary calendar for more links between cooking and historical events.


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