Posh restaurants have long-winded names for their dishes. The expectation is that their patrons are serious foodies who want the nitty-gritty on the food they are about to enjoy. The detailed descriptions just elevate their anticipation and pump up the excitement as they wait to taste what the chef has meticulously prepared.
Sayat reminded me how much I love quince. Native to the Caucasus and Iran, it is the knobby cousin to the apple that has made its way into the Mediterranean. Quince has a grainy texture much like a pear, but a fragrant perfume and flavour all its own. It is often picked before it ripens and holds up beautifully in jams or as a sautéed side dish. Its white flesh magically turns a red peachy colour as it slowly cooks. All too often overlooked, quince deserves more respect on the plate and there is a beautiful cookbook dedicated entirely to this lovely winter fruit. My grandmother Nina used to love making quince preserve and I loved eating it, especially with freshly brewed black tea. Sayat has a more sophisticated idea with his Cardamom Quince Confit with Rosemary Clotted Cream. Confit is French for chutney, fruit stewed in simple syrup and warm spices. Authentic clotted cream is an overnight process. Here‘s a good explanation. We’re only going to add a sprig of rosemary in there. But, because I cannot wait to taste this sweet concoction, you and I are going cheat and use a faster method.