Equipment
Ingredients
Produce & Meat
- 150 g thick-cut bacon, diced
- 2 quince, peeled, cored, and cut into 2cm wedges
- 300 g cipollini onions, peeled, left whole
Braising Liquid
- 150 ml chicken stock, unsalted or low-sodium
- 45 ml maple syrup
- 30 ml balsamic vinegar
- 1 g ground nutmeg
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 181 kcal
- Protein
- 4 g
- Carbohydrates
- 27 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 660 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 1 mg
- Potassium
- 341 mg
- Calcium
- 39 mg
- Iron
- 1.5 mg
- Magnesium
- 21 mg
- Phosphorus
- 52 mg
- Zinc
- 0.4 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 19 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 1.16 mg
- Riboflavin
- 0.27 mg
- Niacin
- 2.2 mg
- Folate
- 23 mcg
- Water
- 171 g
Sources: USDA FoodData Central
Method
Preheat your oven to 200°C (400°F). Gather and prepare all ingredients.
Place the diced bacon in a cold oven-proof skillet, then turn the heat to medium. Cook until the fat renders and the bacon is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the skillet.
Add the peeled cipollini onions and quince wedges to the hot bacon fat in the skillet. Sear over medium heat until deeply caramelized and browned on the cut sides.
Pour the chicken stock, maple syrup, and balsamic vinegar into the skillet. Sprinkle with ground nutmeg, kosher salt, and black pepper. Stir gently, scraping the bottom of the pan to lift any flavorful browned bits.
Transfer the skillet to the preheated oven. Roast uncovered for 40 minutes, carefully stirring halfway through, until the quince is completely tender and the braising liquid has reduced to a thick, syrupy glaze.
Remove the skillet from the oven. Gently fold the reserved crispy bacon back into the dish. Let it rest in the pan for 5 minutes before transferring to a serving platter.
Chef's Notes
- Raw quince oxidizes rapidly once peeled. If you are not cooking them immediately, submerge the cut wedges in water with a splash of lemon juice to maintain their color, though the long braise will eventually turn them a beautiful ruby hue regardless.
- Peeling cipollini onions can be tedious. To make it effortless, blanch the whole unpeeled onions in boiling water for 30 seconds, then plunge them into an ice bath. Trim the root ends and the skins will slip right off.
- Quince is notoriously hard to cut raw. Use a sharp, heavy chef's knife and ensure your cutting board is stabilized with a damp towel underneath.
- If the bacon you are using is exceptionally fatty, you may want to drain all but 30ml (about 2 tablespoons) of the rendered fat before searing the quince to avoid a greasy final dish.
Storage
Refrigerator: 4 days — Store in an airtight container. The quince flavor deepens after a day in the fridge.
Freezer: 2 months — Texture of the quince and onions will soften significantly upon thawing, but flavor remains excellent.
Reheating: Warm in a skillet over medium heat until heated through, adding a splash of water if the glaze is too sticky.
Troubleshooting
Quince is still tough and astringent after roasting
Cause: Quince density varies greatly; yours may need more time to break down
Fix: Cover the skillet tightly with aluminum foil, add 30ml of water if the glaze is too dry, and return to the oven for an additional 15-20 minutes
Prevention: Ensure quince is cut into uniform wedges no thicker than 2cm
Glaze burned before the quince became tender
Cause: Oven runs hot or the skillet was placed too close to the heating element
Fix: Transfer salvageable quince to a new pan, add a splash of fresh stock and maple syrup, and finish cooking over low heat on the stovetop
Prevention: Roast in the middle rack of the oven and monitor liquid levels at the halfway point
Cultural Context
Quince is an ancient pome fruit with origins in the Caucasus, highly revered in Middle Eastern and Mediterranean traditions for its intoxicating floral aroma. In this modern American application, it bridges the gap between sweet and savory, offering a tart, aromatic counterpoint to quintessential Thanksgiving flavors like maple, bacon, and warm baking spices.
