12653 Quince Turnovers Makes 8 Turnovers Wed Aug 06 07:39:44 -0700 2008 Wed Feb 04 06:17:41 -0800 2009 Licensed http://www.chow.com/recipes/12653 Wed, 04 Feb 2009 14:17:41 GMT The quince is sometimes called a “honey apple”; it's aromatic, almost flowery, and practically flavors itself. Quinces were traditionally given to couples celebrating a union. They are barely sweet but they are intoxicating nonetheless—lending credence to the claims that they are an aphrodisiac. This ratio of fruit to crust suits the quince extremely well, perhaps even better than a standard pie.

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  • Peel, core, and thinly slice the quinces. Melt the butter in a skillet and simmer the quinces, covered, until soft, stirring occasionally; the consistency should be that of a rough applesauce. Stir in the honey, cloves, and salt. Chill completely before using.
  • Divide the dough into 8 balls. Roll out each ball to a 6-inch square and fill it with 3 tablespoons of the quince filling. Fold it over into a half moon and seal the edge with a little water. Fold the edges up and crimp them down with a fork, then poke them gently in the center a few times with the tines of the fork. Line a baking sheet with parchment and dust it with sugar (the sugar will caramelize on the bottom of the turnovers as they bake). Lay the turnovers down on the tray and chill in refrigerator.
  • Preheat the oven to 450°F. Bake the turnovers for 10 minutes, until blonde and blistered, then turn down the oven to 350°F and bake them for 10 minutes more, or until the pastry is golden brown.
  • Store leftovers at room temperature, loosely covered, for up to 3 days. Reheat in a 350°F oven to serve.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main Pastry for a 9-inch double-crust pie, chilled, such as Bubby's All-Butter Pastry Pie Dough (page 23)

    ]]>     1 pound quinces

    ]]>     3 tablespoons unsalted butter

    ]]>     ¼ cup honey

    ]]>     Pinch ground cloves

    ]]>     Pinch salt

    ]]>     Sugar, for garnish

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