Our Crowning Quince Achievement

19 Oct

So yesterday I told you about all the baking and stuff we did this weekend.  Here is a quick visual recap:

But since we had Quince from our Fruit CSA,

We wanted to use it with a protein to see how the balance was.  I chose the below recipe from Epicurious, although I made my own changes.  My changes are in bold:

Lamb Chops with Poached Quince and Balsamic Pan Sauce 

  • 1 cup unsweetened apple juice (ORGANIC UNPASTEURIZED)
  • 1/4 cup sugar
  • 1 quince, peeled, cored, cut into 1/4–inch–thick slices
  • 3 fresh thyme sprigs plus 1/2 teaspoon chopped fresh thyme
  • 8 3/4–inch–thick lamb rib chops or eight 1 1/4–inch–thick lamb loin chops
  • 1 tablespoon vegetable oil
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon butter
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon chopped fresh rosemary
  • Combine apple juice and sugar in small saucepan. Bring to boil over medium–high heat, stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce heat to medium–low, cover, and simmer until quince is tender, about 20 minutes. Strain, reserving quince and juices separately. Discard thyme sprigs.

    Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium–high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium–rare. Transfer lamb to platter; cover to keep warm. Pour off drippings from skillet; place skillet over medium heat. Add reserved quince juices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes. Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme, as well as a few tablespoons of tart cherry juice. Continue to reduce until liquid is more like a thick sauce (like a moderately heavy oil). Season pan sauce to taste with salt and pepper.

    Top lamb with poached quince. Spoon pan sauce over and serve.

    Beautiful Pictures are below:

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