Quince Apple Strudels with Quince Syrup

Ingredients

• 2 pounds quinces (4 or 5)
• peeled
• quartered
• cored
• and cut into 3/4-inch pieces
• Reserved syrup from star-fruit chips
• 1/2 vanilla bean
• halved lengthwise
• 1 (4- by 1-inch) strip fresh lemon zest plus 1 teaspoon finely grated
• 2 pounds Gala apples (4 or 5)
• peeled
• cored
• and cut into 3/4-inch pieces
• 1/2 stick (1/4 cup) unsalted butter
• melted
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 cup soft dried tart cherries (6 ounces)
• 1 tablespoon fresh lemon juice
• 1 slice firm white sandwich bread

Instructions

1. 1

   Combine quince with reserved star-fruit syrup in a 3-quart heavy saucepan and bring to a boil, stirring until sugar is dissolved.

2. 2

   Scrape seeds from vanilla bean into mixture, then add pod and strip of zest.

3. 3

   Reduce heat and simmer, partially covered, until quince is very tender and begins to turn pinkish, 50 to 60 minutes.

4. 4

   While quince is simmering, put oven rack in middle position and preheat oven to 400°F.

5. 5

   Meanwhile, toss apples with butter, finely grated zest, salt, and 1/4 cup sugar in a large shallow baking pan until coated well, spreading in an even layer.

6. 6

   Roast, stirring occasionally, until apples are very tender and any liquid they release is evaporated, 45 minutes to 1 hour.

7. 7

   Pour quince mixture into a large sieve set over a bowl, discarding pod and zest, and reserve syrup.

8. 8

   If syrup measures more than 1 cup, return to saucepan and boil until reduced to about 1 cup; if less, add enough water to total 1 cup.

9. 9

   Cool syrup completely.

10. 10

    Stir together quince and cherries in a large bowl.

11. 11

    Fold roasted apples and lemon juice into quince mixture and cool to room temperature, stirring occasionally, about 30 minutes.

12. 12

    Pulse bread in a blender or food processor to fine crumbs, then add nuts and remaining 1/4 cup sugar and pulse just until nuts are finely chopped.

13. 13

    Stir together bread flour, granulated sugar, and salt in bowl of mixer, then make a well in center and add yolk, lukewarm water, and 2 tablespoons melted butter.

14. 14

    Beat at medium speed until dough becomes silky and elastic, and then forms a soft sticky ball that comes away from side of bowl, 8 to 10 minutes.

15. 15

    Turn dough out onto a lightly floured surface and form into a ball.