quince, apple, and pear galette

Quince arrive in the late autumn, along with pears and the last apples of the season. An old-fashioned fruit with a shape like a plump apple and a pale yellow, down-covered skin, quince want a bit of coaxing in the kitchen. Quince’s extraordinarily tough flesh is bitter and deeply astringent, but, with a bit of love, sugar, and time, it softens, releasing the fruit’s true flavor: floral notes that combine well with vanilla and browned butter. On its own, the flavor of quince can overpower a dish, so I favor pairing it with other fruits—apple and pear—which temper its floweriness.

SERVES: ABOUT 6

INGREDIENTS:

POACHED FRUIT

• 2 cups water
• 1½ cups unrefined cane sugar
• 1 lemon, halved
• 2 bay leaves
• 1 medium quince
• 3 medium apples
• 2 medium pears

GALETTE:

• ¼ cup unsalted butter
• ¼ cup unrefined cane sugar
• 1 tablespoon vanilla bean powder, or 1½ teaspoons vanilla extract
• 1 tablespoon orange flower water
• 2 tablespoons arrowroot powder
• ½ recipe (1 disk) Simple Sourdough Pie Crust

EGG WASH:

• 1 egg
• 1 tablespoon honey
• 2 tablespoons water

INSTRUCTIONS:

1. To poach the fruit, pour water into a saucepan and whisk in the sugar. Add lemon halves and bay leaves.
2. Peel and quarter the quince, remove the core, and cut into ¼-inch slices. Add to the saucepan.
3. Place the saucepan over medium-high heat and bring to a boil. Decrease heat to medium, cover the pan, and simmer for about 40 minutes.
4. Peel and slice the apples and pears and add to the saucepan with the quince. Cover and simmer for another 20 minutes.
5. Preheat the oven to 375°F.
6. Drain the fruit and prepare the galette by melting butter in a skillet, whisking in sugar and vanilla bean powder. Stir in the poached fruit and sauté for 3 to 5 minutes.
7. Transfer the fruit to a mixing bowl and stir in the orange flower water and arrowroot powder. Set the filling aside.
8. Roll out the pie dough to a 10-inch round and slide onto a baking sheet. Add the fruit filling to the center, leaving a 3-inch border. Fold the edge of the dough over the filling.
9. Make the egg wash by whisking the egg, honey, and water in a small mixing bowl. Brush over the dough.
10. Bake for 30 to 35 minutes until the crust is golden brown. Cool for 10 minutes before slicing and serving.