40 minutes
A delightful aioli made with sweet quince puree, garlic, olive oil, and mayonnaise.
Quince, whole
0 oz
Garlic Clove, crushed to a paste
each
cups
1. Cook the quince
Place the whole quince in a saucepan and cover it with water. Bring the water to a gentle boil and let the quince cook until it is very soft, checking occasionally to ensure it does not fall apart.
2. Prepare quince puree
Once the quince is cooked, remove it from the water and let it cool slightly. Cut the cooled quince in half, remove the core, and peel off the skin. Place the flesh in a small bowl and mash it into a smooth puree.
3. Mix garlic and olive oil
Take the crushed garlic and mix it with the extra virgin olive oil.
4. Combine garlic mixture with quince puree
Add the garlicky olive oil to the quince puree and beat them together with a fork.
5. Incorporate mayonnaise
Gradually beat the mayonnaise into the quince mixture until everything is well combined and smooth.
Add the oil to the egg yolk and garlic mixture very slowly at first, then in a thin stream, whisking continuously. Thin the aioli with water or lemon juice if needed.
Poach the quince in a simple syrup infused with vanilla, cinnamon, or star anise until tender, ensuring it retains its shape.
Choose fragrant, firm quinces that are yellowish. A good quince will have a pleasant aroma similar to a pear and apple combined. Avoid any with blemishes or soft spots.
Serve the Sweet Quince & Garlic Aioli with grilled meats, roasted vegetables, or as a sandwich spread, and garnish attractively.
Use the freshest eggs and ensure all ingredients are at room temperature to help them blend more easily.
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