Souffle omelette with quince jelly

Late autumn and winter is quince season; fresh quince is a hard fruit with a sour and astringent taste, so it can’t be eaten raw like an apple or a pear.

It is also a fruit that sets jelly and jams well because it has a high concentration of pectin. Quince can be roasted, baked or poached with sugar, becoming bright red in colour.

It is delicious with meats such as lamb and pork. In Persian cuisine it is used in casseroles or stuffed with meat.

One of my favorite quince products is Membrillo, commonly used in Spain and some Latin American countries. It is hard , dark red jelly which goes great with Manchego cheese.

For breakfast I will make a souffle omlet pared with some quince jelly, I bought from my favorute local shop.

 

Souffle omelette with quince jelly

serves 2

  • 2 eggs
  • 1 teaspoon sugar
  • 1/4 teaspoon vanilla extract
  • 10g butter
  • powder sugar (for decoration)
  • 2 tablespoons quince jelly
  • 2 tablespoons of walnuts, crushed

 

Preheat the oven to 180C /350F.

Separate the eggs.

In a bowl, beat the egg whites until stiff.

Put the egg butter into pan and melt it over the yolk mixture, and than carefully fold in the rest of the whites.

Cook the omelet for 1-2 minutes or until light golden brown underneath.

Put the oven on the medium shelf for 5-6 minutes.

Carefully spread the jam and fold, then with a spatula transfer on a plate and sprinkle with a powder sugar.

Quince sauce

  • 280g quince / or one quince fruit
  • 55g sugar
  • 3 tablespoons of water

Peel and cut the quince into cubes.

Put th cubed quince in a pan together with sugar and water.

Bring to boil, then lower the heat and simmer for about 15 – 20 min or until tender.Sieve the quince and reserve. Return the liquid into the pot.

Bring the liquid to a boil for 1 minute, until it thickens, then pour over the reserved quince. Let it cool.

Put the fruit into a blender and blend until smooth.

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