Recipe - Navettes With Poached Quince

4 cup Water
2 cup Sugar
One fourth Orange; including peel
4 Quince peeled cored;
quartered
2 cup Flour
1 cup Sugar
One fourth cup Butter room temperature; in
1" dice
1 Orange; grated , zest of
One fourth cup Orange flower water
4 tablespoon Extra virgin olive oil
1 lg Egg plus 1 egg; beaten

In a large saucepan, combine water, sugar and orange and bring to a boil.
Add quince, return to boil, lower heat to simmer and cook until just
tender, about 10 to 15 minutes. Remove from heat and allow to cool.

Preheat oven to 375 degrees F.

Place flour and sugar on to cutting board. Place butter on to flour mixture
and work to form bread crumblike texture. Form into a well (like for pasta)
and place zest, orange flower water, olive oil and 1 egg into center. Using
a fork, work wet ingredients into dry to form a dough and bring together
into a ball. Let rest 20 minutes in refrigerator wrapped in a towel.

Remove dough from refrigerator and cut in half on a floured cutting board.
Roll each half into One half inch thick sheet and cut into 4 inch by One half inch
rectangles. Form into little barquettes and slash centers lengthwise with
the top of a knife. Brush with beaten egg and bake on cookie sheet for 15
to 20 minutes. Remove, cool and serve with quince in cooking liquid and
creme fraiche.

Yield: 4 servings

Notes: Recipes for #ME1A13 Copyright Mario Batali 1997. All rights
reserved.

Recipe by: MEDITERRANEAN MARIO # ME1A13

Posted to MCRecipe Digest V1 #1023 by Sue suechef@sover.net on Jan 19,
1998