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1
Bring a large pot of salted water to a boil.
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2
Fill a large bowl with ice water.
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3
Add the haricots verts to the boiling water and cook until al dente, about 2 minutes; drain and transfer to the ice water to cool, about 5 minutes.
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4
Drain again, shake off any excess water and drain on paper towels.
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5
Set aside.
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6
Combine the garlic and cream in a small saucepan.
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7
Bring to a simmer over medium-low heat and cook until reduced by two-thirds, about 25 minutes.
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8
Transfer to a blender and puree until smooth; let cool.
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9
Meanwhile, bring the sugar and lemon juice to a boil in a medium saucepan over medium-high heat.
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10
Add the quince pieces, reduce the heat to low and simmer until they're tender but still hold their shape, about 30 minutes.
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11
Let cool slightly, then strain the quinces.
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12
Slice the shallots into 1/4-inch-thick rounds using a mandoline; separate the pieces into individual rings.
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13
Soak the shallots in the buttermilk, 30 minutes.
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14
Heat 2 inches vegetable oil in a heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Drain the shallots and dredge in the flour, then add to the hot oil and fry until golden brown, about 4 minutes.
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15
Drain on paper towels.
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16
Season with salt.
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17
Spoon the garlic cream onto 6 small plates.
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18
Top with the haricots verts, fried shallots and a spoonful of candied quince.
