Happy Christmas Eve everyone! Here are some beautiful holiday bars to make this season. Yes, there’s still time to make these for a post-Christmas celebration or a New Year’s brunch. The recipe feeds a lot of people. A lot. Like 20.
They look so fancy, I should call them the Fresh Quince of Bel Air Bars. Quince is still inhabiting our local markets. They do add a unique flavor to this recipe, However, you can easily substitute pears for the quince.
The dried cranberries add a decorative and sweet-sour punch. The almonds add crunch (did I just rhyme there?)
The quinces are poached in a wine, honey, lemon concoction. You can do this a few days ahead to save time.
We are a little out of sorts this Christmas, getting some work done on our house so dust and debris are replacing a tree and decorations this year but I’m well aware these are first-world problems. We will be enjoying a beautiful slate floor by the new year. I’ve been living vicariously through other friends on FB gawking at their beautiful trees and decorations.
Quince Cranberry Almond Bars
Ingredients
- 3+ 1/2 lbs fresh quince
- 2 cups white wine
- 1/4 cup honey
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 5 eggs, separated
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 3/4 cup white granulated sugar
- 1 teaspoon freshly grated lemon zest
- 1 cup dried cranberries plus 1/4 cup, separated
- 1 cup blanched almond splinters plus 1/4 cup, separated
- 1 cup powdered sugar
Instructions
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Peel and core the quince. Cut the flesh into small pieces.
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Place the chopped quince in a pot.
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Stir in the wine, honey, and lemon juice.
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Cook over medium-high heat for about 10 minutes or until the quince pieces are soft.
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Drain the quince well, reserving the juice in a separate bowl. Let cool completely.
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Whisk together the flour, baking powder, cinnamon, and nutmeg.
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Line a large baking sheet (11" x 16") with lightly greased parchment paper.
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Preheat the oven to 350F.
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Beat the egg whites until foamy.
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Add the salt and beat until stiff peaks form.
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In a separate bowl, beat the butter on medium-high speed until creamy.
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Slowly add the sugar to the butter, while beating.
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Beat in the lemon zest.
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Make sure you stop the mixer occasionally and scrape down the sides and bottom of the bowl.
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When the batter comes together, turn the mixer on high and add the egg yolks, one at a time, making sure each one is fully incorporated before adding the next.
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Turn the mixer speed to low. Mix in the dry ingredients.
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Beat in the egg whites.
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Mix in the quince, cranberries, and almonds.
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Spread the batter out on the baking sheet.
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Bake for 30 minutes or until a knife inserted in the middle of the cake comes out clean.
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Let cool completely.
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Whisk together the reserved liquid and the powdered sugar.
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Drizzle the icing over the top of the cake.
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Sprinkle the rest of the cranberries and almond splinters over the top.
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When the icing has hardened, slice and serve.
Like this Quince Cranberry Almond Bars recipe? Also, check out some of these others:
QUINCE STREUSEL ICE CREAM
QUINCE ALMOND BREAD
