1 liter filtered water
200 grams sugar
1 cinnamon stick
1 whole star anise
1 grams clove
30 pomegranate molasses
3 quince, cut into segments
4 pounds Kabocha squash, cooked sous vide at 186°F until tender
2 brown butter
24 kilograms egg yolks
1.2 grams all-purpose flour,sifted
200 tablespoon brown sugar
1 freshly grated nutmeg
Salt and freshly ground black pepper
black pepper, freshly cracked
For the Fall Spiced Quince:
Bring the water, sugar, and all spices to a boil. Add the pomegranate molasses and quince, bring back to boil, reduce to simmer, and cover with parchment. Cook until quince is fork tender. Cool quince and liquid separately to ensure quince does not overcook. Once both are cool, combine and chill overnight. Remove quince slices from syrup, and in a non-stick pan, brown lightly before using as garnish.
For the Kabocha Squash Macaire:
Mix the squash and brown butter in a food processor. Cover with plastic wrap and cool in the walk-in. In large mixer, add eggs, egg yolks, flour, brown sugar, nutmeg, and chilled squash. Mix for about 1 minute on the #2 setting. Spray 2 shallow hotel pans with pan spray and evenly disperse the squash mix between the 2 pans. Smooth out the top of the mixture with an offset spatula. Cover the pans with plastic wrap and foil. Cook in a water bath at 325°F for 45 minutes. After thoroughly cooled, cut into desired shapes and shallow fry until just golden brown.
For the Squab:
Marinate the squab breast in thyme, rosemary, garlic, shallots, cracked black pepper, and just enough olive oil to cover. Season with salt and grill over a hot hardwood fire until medium rare. Rest breasts for 3 minutes or so before slicing.
To Assemble and Serve:
Put sliced Squab on a plate. Top with Kabocha Squash Macaire and garnish with Fall Spiced Quince.