Willow terrine with hazelnuts
Cooking time:
4 hours
Active time:
30 minutes
Complexity:
Easy
Ripe quince makes an excellent terrine, caramel, rich, with a subtle aroma - the perfect accompaniment to aged cheeses and blue mold cheeses.
5
"Hazelnut Quince Terrine" recipe
Ingredients for 4-6 servings
quince
1.3-1.5 kg
hazelnuts
50 g
sugar brown
130 ml
water
100 ml
lemon
Step 1/6
Toast the nuts in a dry pan, stirring often, until a pleasant aroma appears, transfer the nuts to a towel and rub to separate the husks. Roughly chop the peeled nuts.
Step 2/6
Cut quince in half, remove the core with bones, cut into 3-4 mm thick slices.
Step 3/6
Boil water with sugar. Stir until the sugar dissolves.
Step 4/6
Peel the zest from the lemon, mix with the nuts, squeeze the juice from the lemon and add to the sugar syrup.
Step 5/6
Place a baking dish (deep round or rectangular for a cupcake) with parchment. Lay out quince slices in layers, sprinkling them with nuts, pour syrup on top, cover with parchment and bake in an oven preheated to 120S for 3-4 hours.
Step 6/6
Remove the finished terrine from the oven, press it with a non-heavy load and leave for several hours to cool and soak. Remove the parchment and turn the terrine onto a plate, cut into portion pieces and serve with the cheese. Store in the fridge.
Ingredients for 4-6 servings
quince
1.3-1.5 kg
hazelnuts
50 g
sugar brown
130 ml
water
100 ml
lemon
Nutritional value per 100 g
Calories
116 kcal
Proteins
1 g
Fats
2 g
Carbohydrates
25 g
Saturated fat
0 g
Dietary fiber
2 g
Added sugar
9 g