Quince With Cipollini Onions and Bacon

English settlers most likely brought quince seeds to Connecticut, where orchards now fill with them every fall. This year, the chef Eric Gorman’s White Silo Farm and Winery in Sherman, which specializes in fruit wines, held its first weekend quince festival, with a number of quince dishes to taste. He plans to serve this one, combining quinces with bacon and onions, for Thanksgiving at the farm. A pinch of nutmeg (we are speaking of the so-called Nutmeg State, after all) adds spice.

Ingredients

• 1 pound cipollini onions
• 2 ½ to 3 pounds quinces (about 5), peeled, cored and cut into 1-inch chunks
• 6 tablespoons pure syrup
• ½ pound thick-cut bacon
• 4 tablespoons good quality balsamic vinegar
• ¾ teaspoon ground nutmeg
• Salt and ground black pepper
• 1 tablespoon chopped flat-leaf parsley leaves
• Leaves from 5 sprigs fresh thyme

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    372 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 6 grams protein; 24 milligrams cholesterol; 267 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Bring 2 quarts water to a boil, add the onions, turn off the heat and let sit 5 minutes. Drain and allow to cool.
2. Heat oven to 425 degrees. Toss quinces with half the maple syrup and spread in a single layer in a large baking pan. Bake 25 minutes, until tender.
3. Peel and trim the onions. Quarter large ones; cut small ones in half. Fry bacon in a large sauté pan over medium heat until browned. Remove and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Add onions to the pan and sauté on medium until lightly browned, about 6 minutes.
4. Cut bacon strips in 3/4-inch pieces. Add to pan with onions. Reduce heat to low. Add remaining maple syrup and the vinegar. Fold in quince. Add nutmeg and season with salt and pepper. Add parsley and thyme. Gently fold ingredients together. Cook a few minutes, then serve warm.

45 minutes