Desserts

Ingredients for 6 – 8 servings:

4 large eggs

3 yolks

1 cup sugar

Zest of 1 lemon

1 cup fresh lemon juice

6 tablespoons unsalted butter, cut into tablespoon sized pieces

1 quart strawberries, stemmed and cut into bite-size pieces

3 tablespoons sugar

1 package Walkers' Shortbread cookies, crushed

2/3 cup heavy whipping cream

½ teaspoon vanilla extract

2 tablespoons sugar


Lemon Curd: Beat the eggs and yolks together in a small saucepan. Process the lemon zest and sugar together for 20 seconds. Sift the scented sugar into the egg mixture and add ½ cup lemon juice. Heat this mixture over medium heat whisking continuously until the mixture is frothy. Add the remaining lemon juice, switch from the whisk to a spatula and continue stirring until the custard begins to coat the sides and bottom of the pan. Off the heat, add the butter and stir until they melt. Transfer the curd to a bowl, cover with plastic wrap and refrigerate.

Cut up the strawberries, toss with the sugar and reserve. Beat the cream to soft peaks. Add the vanilla, sprinkle on the sugar and beat another 30 seconds until firm. 

Crush the shortbread cookies by pulsing them in a food processor or crushing them with a rolling pin in a plastic bag.  Reserve.

Assembly: Spoon a few strawberry pieces in the bottom of the shallow coupes. Sprinkle on a generous tablespoon of the shortbread crumbs over the berries. Divide all but ½ cup of the chilled curd among the servings. Add a layer of strawberry pieces around the edge of the curd, sprinkle on another generous tablespoon of shortbread crumbles and top with a spoonful of the remaining curd. Finish with a layer of whipped cream and garnish with a decorative strawberry pieces.

Ingredients for 3 cups:

2 1/2 pounds quince

Juice of 1 lemon

1 1/2 cups sugar

1/3 cup wildflower honey

2/3 cup water

Directions:

Bring 3 quarts of water to a boil while you peel, core and cut the quince into 1" cubes. Toss the quince in the lemon juice then submerge in the boiling water. When the water returns to the boil, drain the fruit and cool it under running water.

Heat the sugar, honey and water in a saucepan. Bring liquid to a simmer, stirring to be sure that the sugar is dissolved. Add the quince pieces and cook at a simmer until the quince is tender, about 30 minutes.

Puree the mixture and refrigerate for serving as a dessert. Alternatively, seal in preserving jars as described in Gourmet Preserves Chez Madelaine and use as a preserve with toast and scones or serve with cheese.

Ingredients for an 8-9" tart shell:

1 Pate Sucree recipe, pre-baked 3/4 cups water (Search Pate Brisee Sucree)

1/2 cup sugar

1/2 vanilla bean

2 quinces

2 golden delicious or Opal apples

2 tablespoons sugar

Quince Puree: Bring water and sugar to a simmer in a saucepan. Score the vanilla bean and scrape out the contents. Add the paste and bean to the syrup. Rinse off the quinces, quarter them and remove the seeds. Cut each quarter into 3 wedges, add them to the syrup and cook slowly for 25 minutes, or until tender. Puree and allow this mixture to cool.

Preheat the oven to 375 degrees.

Apples: Peel, quarter, core and thinly slice the apples.

Spread the quince puree over the bottom of the pre-baked tart shell. Overlap the apple slices in concentric circles over the surface. Sprinkle with sugar and bake until the apples are tender, about 20 minutes.