Quince Hand Pies

Special equipment: large saucepan, stand mixer, rolling pin, 3 inch round cutter

Ingredients

serves Makes 16-24 pies, active time 2 hours, total time 3 hours

• For the Crust
• 1 cup unsalted butter
• 2 cups all purpose flour
• 3 tablespoons sugar
• 3/4 teaspoon salt
• Cold water
•  
• For the Quince
• 2 large quince
• 1 lemon
• 3/4 cup sugar
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1/2 vanilla bean, split and scraped
• Pinch each of ground cardamom, allspice and coriander
•  
• To Bake
• 1 egg yolk
• 2 teaspoons water
• Sugar in the raw

Procedures

1. For the Crust: Cut butter into half inch cubes and place in freezer for at least 30 minutes. Combine flour, sugar and salt in bowl of stand mixer. Begin mixing on lowest speed with paddle attachment. Gradually add butter, allow to mix until butter is broken into no larger than pea-sized pieces. Slowly dribble in cold water until dough just comes together. Pat into two discs, wrap tightly with plastic and chill at least 30 minutes.
   
2. For the Quince: Peel quince and cut into quarters, regularly rubbing with cut lemon to prevent browning. Carefully cut out cores, then cut quarters crosswise into quarter inch thick slices. Toss with lemon juice. In large saucepan, combine quince with sugar, butter, cream, vanilla and spices. Cook over medium heat, stirring frequently, until quince is cooked through and mixture is caramelized, about one hour. Remove from heat and add more spices to taste, if you like. Allow to cool to room temperature before assembling pies.
   
3. To Assemble: On lightly floured surface, roll one disc of dough to one eighth of an inch thick. Cut out as many three inch circles as you can, reserving scraps, laying circles on a parchment-lined sheet to chill. Repeat with second disc of dough, then roll scraps and cut as many circles as you can with them. Discard scraps.
   
4. Make egg wash by whisking egg yolk with water. Place 2 teaspoons of quince in center of each chilled dough circle, then use a fingertip to egg wash the edge of half of each circle. Fold unwashed half over filling and gently press edge to seal. Place pies in freezer 5 minutes, then cut 3 small slits in top of each pie, brush each pie lightly with egg wash and sprinkle with sugar in the raw. Pies may be frozen for later baking at this time.
   
5. To Bake: Place rack in center of oven and preheat to 375°F. Lay out as many pies as you wish to bake on parchment-lined baking sheet, keeping an inch between them. Bake from fresh or frozen for ten minutes, then turn and bake for roughly another 10 minutes, up to 15 if pies were first frozen. Pies are done when quince bubbles from cut vents and crust is golden brown. Allow to cool slightly before serving.

Cranberry Quince Chutney

This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying.

Special equipment: a boiling water canner

Ingredients

serves Makes 9 half-pint jars, active time 1 1/2 hour, total time 2 hours

• 24 ounces (2 bags) whole fresh cranberries
• 2 medium quince, cored and finely diced (about 2 cups)
• 3/4 cup dried apricots (6 ounces), minced
• 1 1/2 cups red or white onion or a combination, finely chopped
• 2 cups white or apple cider vinegar
• 1 tangerine, zest & juice (1/2 cup)
• 1 cup light brown sugar, packed
• 2 cups white sugar
• 2 tablespoons fresh ginger, peeled and finely grated
• 2 garlic cloves, finely grated
• 1 tablespoon mustard seed
• 1 whole cinnamon stick
• 1/2 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 tsp cayenne pepper
• 1 teaspoon salt

Procedures

1. Prepare boiling water canner and sterilize 9 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids, and rings to sit in hot water until you need them.
   
2. Next, you'll build the brine that will form the base of your chutney. In a large, heavy-bottomed, non-reactive pot, bring brown sugar, white sugar, vinegar, mustard seeds, cinnamon stick, cloves, allspice, cayenne pepper and salt to a simmer and stir to dissolve sugar.
   
3. Add quince, onion, garlic, ginger, and apricots and simmer until quince feels slightly softened, 2-5 minutes.
   
4. Add cranberries, tangerine zest, and tangerine juice and bring the whole mixture to a boil, stirring every few minutes. Allow mixture to boil, uncovered, for 8-10 minutes while cranberries pop and break apart. Once cranberries have broken down into the mixture slightly (a few whole berries is fine) remove mixture from heat.
   
5. Ladle into prepared jars, leaving a half inch of headspace. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
   
6. Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.
   
7. After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
   
8. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.

Quince Paste (Membrillo)

Special equipment: Food processor

Ingredients

serves Makes about 4 pounds, active time 1 hour, total time 4 hours

• 3 pounds quince, peeled, quartered, and cut into large chunks
• 2 pounds white sugar
• 2 tablespoons lemon juice (optional)

Procedures

1. Place quince in a large pot or dutch oven and add enough water to completely cover. Bring to a boil over high heat. Reduce heat to medium-low and simmer until a paring knife can be inserted into middle of quince pieces with no resistance, about 45 minutes.
   
2. Drain quince and transfer to a food processor fitted with a steel blade. Process until completely smooth, 1 to 2 minutes.
   
3. Transfer quince purée into now empty dutch oven. Stir in sugar and lemon juice, if using. Bring to boil over medium heat. Reduce heat to low and cook until paste has thickened and turned an orange-pink color, about 1 1/2 hours.
   
4. Preheat oven to 150°F. Line a 8- by 8-inch baking pan with parchment paper. Pour quince paste into pan, smoothing out top with the back of a spoon. Transfer quince paste to oven and cook for 1 1/2 hours. Remove from oven and let cool completely. Store quince paste in an airtight container in refrigerator for up to 3 months.