Fried Quinces, in the Manner of the Countess
According to lore, this recipe finds its origins in the cookbook of one Philippina Welser, authored in 1545 in Augsburg, Germany. The 20-year-old woman, a commoner, placed her cookbook in her dowry when she married Archduke Ferdinand Hapsburg of Austria, Governor of Bohemia in 1557 in a secret ceremony.
- Serves: 6 persons
- 1tablespoon clarified butter
- 1⅓ pounds quinces - peeled, cored, and cut into wedges
- ½cup all-purpose flour
- 1tablespoon white sugar
- 1pinch salt
- ½cup dark beer
- 1dash vanilla extract
- 2teaspoons finely grated fresh lemon zest
- 3tablespoons coconut oil, or as needed
- 3tablespoons demerara sugar
Step 1Heat the clarified butter in a skillet over low heat, and place the quince wedges into the pan. Cover, then gently cook the quince wedges until softened, about 15 minutes. Remove from heat and set aside.
Step 2Mix the flour, white sugar, and salt in a bowl. In a separate bowl, mix the beer with the vanilla extract and lemon zest; gradually mix the flour mixture into the beer mixture until it becomes a smooth batter.
Step 3Melt the coconut oil in a skillet over medium heat. When the oil is hot, dip the quince wedges into the batter and place them in the hot oil; fry in batches until golden brown. Remove fried quinces to a warm platter while you finish frying. Sprinkle the fried quinces with demerara sugar to serve.