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Traditional Romanian Braised Quince and Meat (Caramelized Quince Slices with Tender Meat in Sweet-Savory Sauce)
An aristocratic autumn delicacy of historic Romanian cuisine: golden slices of tart quince caramelized in browned sugar and butter, simmered with tender meat in an unctuous sweet and sour glaze.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
4servings
- Large fragrant quinces, cored and cut into thick wedges800 g
- Chicken thighs or tender veal stew meat500 g
- Granulated sugar for caramel3 tbsp
- Butter for sautéing40 g
- All-purpose flour1 tbsp
- Fresh lemon juice1 tbsp
- Cooking oil2 tbsp
- Salt0.5 tsp
Preparation Steps
1
In a wide skillet, brown meat in oil and half the butter for 8 minutes until golden. Transfer meat to a plate.
8 min timer
2
In the same pan, melt remaining butter, add quince wedges, and brown on both sides for 6-8 minutes until golden. Set aside.
8 min timer
3
Sprinkle sugar into pan and cook over low heat until melted into amber caramel. Whisk in flour, then pour in 300 ml warm water, whisking vigorously into a smooth sauce.
4 min timer
4
Return meat and browned quinces to caramel sauce. Add lemon juice and salt, cover, and braise over low heat for 20-25 minutes until quinces are butter-tender and sauce is glossy.
22 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
