What's in that?!?
The misfit: We all know about the quince, but what the hell do we do with it? Here is a recipe that utilizes the quince for a dessert, but this same recipe will work to serve with cheeses or alongside a robust lamb dish. Quince can give you several different looks all at the same time. In the immortal words of our sociopath closer Brian Wilson … “delicious!”
Mascarpone Cheesecake with Quince Compote Crust
As published in the Monterey County Herald on November 3, 2010.
1 1/3 cups pecans, toasted
½ cup walnuts, toasted
½ cup (packed) golden brown sugar
½ cup (1 stick) unsalted butter, melted
3½ cups whipping cream
¼ cup water
3½ tsp. unflavored gelatin (from 2 envelopes)
3½ cups, plus 2 T. mascarpone cheese (about 28½ oz.; from four 8-oz. containers)
1¼ cups powdered sugar, sifted
Steps: Preheat oven to 375 degrees. Coarsely grind nuts with brown sugar in processor. Blend in melted butter. Press mixture over bottom (not sides) of 9-inch-diameter spring-form pan with 2½-inch-high sides. Bake until crust is set, about 12 minutes. Cool crust completely. Continue Reading