The quince is a fruit typical of autumn, and must ripen on the tree for maximum flavor.
Legend has it that the Greeks prepared with a sweet quince that you added a type of honey, which was the only remedy to appease the nymphs were crying and screaming child of Zeus.
Its benefits also spread throughout the Middle Ages, where they were greeted reyen and noble in their domains with quinces. To honor the kings of French pastry chefs learn to make all sorts of jams.
When buying, choose the type quince yellow or greenish yellow, firm, hard, with a villus and a gentle perfume. If you are not fully mature, you can expect are fully mature, you can expect that, but always out of the refrigerator.
Today we offer "Panino" with a heart of quince ...
- 50 g of yeast
- ½ cup sugar
- 120 cc (approximately) water
- 250g wholemeal flour
- 250 g flour 000
- 1 pinch salt
- 1 egg
- 50 g butter
- For the filling
- 150 g of cheese into cubes
- 150g diced quince
- To cover
- 1 ½ cup powdered sugar
- Well of milk ½
- A few drops of rum essence
- Jelly or quince jam: cannot. nec. to decorate
- Water: cannot. nec.
In a bowl mix the yeast with a teaspoon of sugar and warm water and let foam. In another bowl, place the flour with salt.
Make a hole and add the remaining sugar, egg, butter and yeast foamed. Start from the center ingredients together as you take the flour.
Mix well to form a soft dough (if necessary, add a little more flour) and let it rest covered with a film for approximately 20 minutes.
Dump the dough on the table, giving mild degassed tap, take small portions and flatten. Above each have a piece of cheese and one of quince, and close to form a cookie.
Arrange the rolls in a lightly greased baking sheet and let double in volume.
Bake in a preheated oven at moderate to warm temperature for about 30 minutes. Remove and let cool.
Place in a bowl the sugar and milk, and perfume with essence as it is stirring. Skip the surface of the rolls by this bath and let aerate.
In a small saucepan, mix jelly or jam with a little water, bring to fire, and when you cut, decorate the rolls with it.
I hope you enjoy ... Bon appetit! ...