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Grilled Chicken Cutlets with Quinces
Blancs de Volaille Grillés aux Coings
Preparation info
- Yield
6
servings - Difficulty
Easy
Appears in
Published 1989
Quinces are the last fruit of summer and arrive in reduced supply in the baskets of farm women. They must be ripened considerably before using them. Such is the case also in the United States, so do not hesitate to put quinces in a brown paper bag for several days in the company of a very ripe apple prior to cooking them.
Ingredients
6 - Juice of
1 2 tablespoons
Method
Peel the quinces. Put the peels in a saucepan, cover them with water, and cook until they are soft and 1 cup of quince water remains. Drain the water into a bowl and discard the peels.
Meanwhile cut each fruit in half and core it. Transfer to a sauté pan large enough to hold the fruit in a single layer, add water to cover and lemon juice; bring to a boil and simmer until the fruit is al