Fried Quinces, in the Manner of the Countess

Ingredients

  • 1 tablespoon clarified butter
  • 1 1/3 pounds quinces – peeled, cored, and cut into wedges
  • 1/2 cup all-purpose flour
  • 1 tablespoon white sugar
  • 1 pinch salt
  • 1/2 cup dark beer
  • 1 dash vanilla extract
  • 2 teaspoons finely grated fresh lemon zest
  • 3 tablespoons coconut oil, or as needed
  • 3 tablespoons demerara sugar

Directions

Heat the clarified butter in a skillet over low heat, and place the quince wedges into the pan. Cover, then gently cook the quince wedges until softened, about 15 minutes. Remove from heat and set aside.

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Mix the flour, white sugar, and salt in a bowl. In a separate bowl, mix the beer with the vanilla extract and lemon zest; gradually mix the flour mixture into the beer mixture until it becomes a smooth batter.

Melt the coconut oil in a skillet over medium heat. When the oil is hot, dip the quince wedges into the batter and place them in the hot oil; fry in batches until golden brown. Remove fried quinces to a warm platter while you finish frying. Sprinkle the fried quinces with demerara sugar to serve.