Quince With Cipollini Onions and Bacon
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1pound cipollini onions
- 2½ to 3pounds quinces (about 5), peeled, cored and cut into 1-inch chunks
- 6tablespoons pure syrup
- ½pound thick-cut bacon
- 4tablespoons good quality balsamic vinegar
- ¾teaspoon ground nutmeg
- Salt and ground black pepper
- 1tablespoon chopped flat-leaf parsley leaves
- Leaves from 5 sprigs fresh thyme
Preparation
- Step 1
Bring 2 quarts water to a boil, add the onions, turn off the heat and let sit 5 minutes. Drain and allow to cool.
- Step 2
Heat oven to 425 degrees. Toss quinces with half the maple syrup and spread in a single layer in a large baking pan. Bake 25 minutes, until tender.
- Step 3
Peel and trim the onions. Quarter large ones; cut small ones in half. Fry bacon in a large sauté pan over medium heat until browned. Remove and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Add onions to the pan and sauté on medium until lightly browned, about 6 minutes.
- Step 4
Cut bacon strips in ¾-inch pieces. Add to pan with onions. Reduce heat to low. Add remaining maple syrup and the vinegar. Fold in quince. Add nutmeg and season with salt and pepper. Add parsley and thyme. Gently fold ingredients together. Cook a few minutes, then serve warm.
Private Notes
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Cooking Notes
Ellen
Great, except for a big caveat. After 25 minutes at 425 degrees, the fruit was still hard as a rock, and the maple syrup was a smoldering, stinking, smoking mess. Fruit took another ten minutes to soften. Good thing I lined my sheet pan with non-stick foil! Next time, I'll toss the quince pieces with a bit of olive oil instead. The result was good anyhow, as the burned syrup separated from the fruit. I plan to make this again, with that change, for Thanksgiving.
lorraine
This was much too sweet for our tastes. I would not use sweet onions. I toned it down with roasted garlic, shallots and tomatoes; served over polenta.
Celia
1. Quince are *hard.* 4-5 mins per quince to peel and cut. 2. As cut, place them in acidulated water. 3. Following Ellen, roasted them without syrup, using a little oil instead. Took 45 mins to cook. Turn them 1/2 way through to prevent sticking/burning. 4. Cipollini onions are fiddly to peel: 10-15 mins. 5. Added the syrup with the balsamic vinegar. 6. Took it off the heat after adding bacon. Added other ingredients, put pan in fridge, heated and reduced liquid 15 mins before serving.
mary
Can this be prepared ahead and warmed before serving?
donyc
How would this work with frozen pearl opinions?
Ellen
Great, except for a big caveat. After 25 minutes at 425 degrees, the fruit was still hard as a rock, and the maple syrup was a smoldering, stinking, smoking mess. Fruit took another ten minutes to soften. Good thing I lined my sheet pan with non-stick foil! Next time, I'll toss the quince pieces with a bit of olive oil instead. The result was good anyhow, as the burned syrup separated from the fruit. I plan to make this again, with that change, for Thanksgiving.
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