{"id":5491,"date":"2015-02-11T11:25:20","date_gmt":"2015-02-11T10:25:20","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5491"},"modified":"2015-02-11T12:15:00","modified_gmt":"2015-02-11T11:15:00","slug":"baked-quince-and-blue-cheese-gebackene-quitter-und-blauschimmelkaese","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5491","title":{"rendered":"baked quince and blue cheese \/\/ gebackene quitten und blauschimmelk\u00e4se"},"content":{"rendered":"

\"baked<\/a><\/p>\n

quinces are real little wonders. they are furry and hard as stone before cooking them, but soft and fruity when cooked or baked. and they smell like heaven! as you can store them from autumn on during the whole winter they are perfect when there is only cabbage left in the garden.<\/p>\n

this is the\u00a0first season that our quince tree had\u00a0fruits<\/a><\/em>. so now i am discovering what to do with quince beside quince jelly. my mom is the expert for that and supplies\u00a0the entire\u00a0family.<\/p>\n

particularly appealing are savory combinations with quince to me. and here comes a really delicious combination of baked and caramelized quince with thyme and blue cheese. served with some crunchy white bread it is a very delicious lunch or light dinner. to make a full meal out of it you can additionally\u00a0serve a green salad with vinaigrette.<\/p>\n

for 2:<\/p>\n

4 quinces
\njuice of halve a lemon
\nthyme
\n4 tbsp dark brown sugar
\nblue cheese (like stilton, gorgonzola or roquefort)
\nbaguette<\/p>\n

preheat the oven to 180\u00b0 C.<\/p>\n

peel the quinces, remove the cores and cut into wedges. immediately pour in a bowl in which\u00a0you combined the lemon juice with some water to avoid the quinces to\u00a0colorize.<\/p>\n

dry the quinces and place them, together with some thyme, in a oven proof dish. sprinkle with the sugar and add some tbsp of water. cover with aluminum foil and bake for about 20 minutes. remove the foil and bake for another 20 minutes until the quinces are soft and the sugar is caramelized. to cover the quinces entirely with the caramelized sugar, flip the quinces over for several times.<\/p>\n

serve the warm quinces with blue cheese and white bread.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

f\u00fcr 2:<\/p>\n

4 quitten
\nsaft einer halben zitrone
\nthymian
\n4 el dunklen braunen zucker
\nblauschimmelk\u00e4se (zb. stilton, gorgonzola oder roquefort)
\nbaguette<\/p>\n

den ofen auf 180\u00b0 C vorheizen.<\/p>\n

die quitten sch\u00e4len, kerne entfernen und in achtel schneiden. die geschnittenen quitten sofort in ein vorbereitete sch\u00fcssel mit wasser und zitronensaft geben, um h\u00e4ssliche verf\u00e4rbungen der quitten zu vermeiden.<\/p>\n

die abgetrockneten quitten zusammen mit dem thymian in eine auflaufform geben. den zucker und ein paar essl\u00f6ffel wasser dar\u00fcber geben. mit aluminiumfolie abdecken und 20 minuten backen. dann die folie entfernen und noch mal 20 minuten backen bis die quitten weich sind und der zucker karamellisiert ist. damit die quitten rundherum mit dem karamellisierten zucker umh\u00fcllt sind, ab und zu in dem karamell wenden.<\/p>\n

die warmen quitten mit blauschimmelk\u00e4se und baguette servieren.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

quinces are real little wonders. they are furry and hard as stone before cooking them, but soft and fruity when cooked or baked. and they smell like heaven! as you can store them from autumn on during the whole winter … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7,13],"tags":[148,103],"class_list":["post-5491","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","category-winter","tag-quince","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5491"}],"version-history":[{"count":15,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5491\/revisions"}],"predecessor-version":[{"id":5541,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5491\/revisions\/5541"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5491"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}