The Recipe of the Countess: Roasted Quinces

According to B. Rias-Bucher, the recipe was taken from the cookbook of Philippine Welser, written down in Augsburg around 1545. The 20 year old put it to her trousseau when she married the Archduke Ferdinand of Austria, governor in Bohemia, in 1557. The marriage remained secret for the time being. When Ferdinand of Habsburg senior, Philip’s father-in-law, ascended the imperial throne in 1564, he learned of his son’s ‘mesalliance’ and raved accordingly.

But the romance between Augsburg and Habsburg found a happy ending: in 1567 the emperor recognized the marriage and made Philippine a countess.

Remove the skin from the quinces like apples, cut them into quarters lengthwise and remove the core. Cut quarters into wedges and steam in hot clarified butter with lid closed at low temperature for 15 min until soft.

Mix flour with salt, sugar, vanilla, lemon peel and beer. Stir in eggs. Add cooled quinces and shake baking bowl a tiny bit to coat quinces with batter.

Remove quince wedges with a fork and roast in batches in hot fat over medium-low heat for about four min until golden. Drain on kitchen roll and serve hot sprinkled with sugar.

Tip: Instead of clarified butter, you can also use butter in most cases.

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