Burrata + Saffron Poached Quince Recipe

Peel, core and quarter the quinces. As quinces brown quickly, place prepared pieces in a bowl of water with the lemon juice to prevent discoloration while you heat the poaching liquid.

In a medium saucepan combine 3 cups water and 1/2 cup sugar. Warm gently over medium heat until sugar dissolves.

Toast saffron threads briefly in a dry skillet for 10–20 seconds to awaken aroma, then crush lightly and add to a tablespoon of warm water to bloom for 5 minutes. Add the saffron infusion to the saucepan.

Add the split vanilla bean (scraped seeds and pod) or 1/2 tablespoon vanilla extract and the cinnamon stick if using. Bring the liquid to a gentle simmer.

Drain quince pieces from the lemon water and add them to the simmering liquid. Poach gently, partially covered, for 20–30 minutes until quince is translucent and tender when pierced with a knife. Turn pieces occasionally for even color.

When tender, remove quince from syrup with a slotted spoon and set on a plate to cool slightly. Reserve the poaching syrup (you can reduce it over medium heat for 5–8 minutes to make a glaze if desired). Discard vanilla pod and cinnamon stick.

Preheat the oven to 425°F (220°C). Toss red kuri squash cubes with 1 tablespoon of olive oil and a pinch of salt and roast on a baking sheet for 20–25 minutes until tender and caramelized at edges. Let cool slightly.

If your jarred roasted red peppers are very wet, pat them dry. Finely chop or roughly tear them; alternatively use them whole in the blender.

Drain soaked cashews and place in a small blender or food processor with roasted peppers, toasted almonds, garlic, smoked paprika, cumin, sherry vinegar, and 2–3 tablespoons of the olive oil. Pulse to combine until a coarse, spreadable paste forms. Add roasted squash cubes and pulse 3–4 times to incorporate — the romesco should be textured, not completely smooth.

With the motor running, drizzle in the remaining olive oil until you reach a creamy, spreadable consistency. Season with 1 teaspoon salt and black pepper to taste. Taste and adjust acidity with a teaspoon more vinegar or salt as needed.

Transfer romesco to a bowl and set aside to cool to room temperature; flavors meld as it sits.

Preheat oven to 400°F (200°C) or use the broiler. Arrange baguette slices on a baking sheet and brush each slice lightly with olive oil.

Toast in the oven 6–8 minutes, turning once, until golden and crisp (or broil 1–2 minutes per side; watch carefully). Remove and while warm, rub each slice with the cut side of the garlic clove for a subtle garlic note.

Place 1 piece of burrata on each of two serving plates or share a single burrata for multiple guests. Spoon a generous smear of the red kuri squash romesco beside or under the burrata (about 1/4–1/3 cup romesco per plate).

Arrange 3–4 pieces of saffron-poached quince around the burrata. If you reduced the poaching syrup to a glaze, drizzle 1–2 teaspoons over the quince and around the plate for sweetness and shine.

Drizzle about 1/2 tablespoon (per plate) of extra-virgin olive oil over the burrata and romesco. Season burrata with a pinch of flaky sea salt and a grind of black pepper.

Place 3–4 crostini slices alongside. Garnish with microgreens or basil and serve immediately so burrata is creamy and crostini remain crisp.