3570. QUINCE with CIPOLLINI ONIONS and BACON

yields six servings 


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

Bring 2 quarts water to a boil, add the onions, turn off the heat and let sit 5 minutes. Drain and allow to cool.

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.

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.

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.


bacon recipe source: Florence Fabricant, The New York Times/Cooking (@nytfood); adapted from Eric Gorman, White Silo Farm and Winery, Sherman, CT