Market Report

DJ Olsen is the chef at Lou Wine Bar, 724 Vine St, LA (323) 962-6369. He is shopping for quince, a hard apple-like and fuzzy-skinned fruit that can only be eaten when cooked. Quince are just coming into season now.

Quince Tart with Roasted Grapes, Almonds and Crème Brulée Ice Cream

Serves 6

Quince Tart

1 lb commercial, all butter puff pastry (Dufour’s, available at Surfas, is a 14 oz package.)

All-Purpose flour for rolling out puff pastry

1 small egg and a dash of water to create an egg wash

1 1/2 lb fresh quince

1 quart acidulated water (water with a lemon squeezed into it)

1/2 cup granulated sugar

4 Tablespoons unsalted butter

1 cup good quality fresh apple cider

Tiny pinch kosher salt

Roasted grapes (recipe follows)

1/4 cup sliced almonds, lightly toasted

Crème brulée ice cream (recipe follows)

Bruléed Sugar

1/2 lb (or more) dark brown sugar