I lived in a house in California with a quince out back. The secret to using them was to wait for the fruit to ripen on the bush, or shrub. or tree, it is a bit of a weird plant, until the fruit is yellow and beyond, almost rotten looking. Cooked with a bit of fresh marjoram and some sugar and honey, it was an admirable fruit dessert
We also used the younger fruit for jams. A big cleaver I bought at a chinese market made the job of cutting easy. Of course, everyone stood back while I wacked them apart. Theater and nutrition, what more can one ask of food?
October 18, 2005 2:42 AM
Quinces used to be a big thing back in the eighteenth century here in the US. There are a few older quince trees around, but few gardeners put them in anymore.
I must confess to never having had one, but I would like to try one. A friend of mine used to have one in his yard and his Mom made quince jelly and stewed quinces from the fruit, but it blew down in a storm, and died years before I came on the scene.
So, I will stick to the mulberries and pawpaws in my yard, and maybe, maybe plant a quince tree or two when we terrace.
Though, I am more likely to plant cherry and apple trees, to be honest.
October 18, 2005 7:55 AM
hi Meg, kudos to you for trying something new, its always a good feeling. I've never had quince myself but now Im intrigued.. I have a cookbook in storage that had a recipe for chicken with quince which always appealed to me but I could never find quince anywhere at the time. Now, of course, there's quince, but no cookbook.. its always the way, isnt it!
October 18, 2005 9:44 AM
Meg, Glad your quince turned out so nice! If the quince are yellow and ripe, they're easier to peel. You'll find as the season progresses, it's common to find them already ripe, or close to it, when you buy them. I bought 5 today that were a brilliant yellow with the most amazing fragrance; I almost hated to cook them. But I did.
October 18, 2005 3:59 PM
Here's my quince secret: Preheat oven to 350. Scrub quinces and pat them dry; then bake them in a small roasting pan, covered with foil for about two hours (until they are tender). When they are cool enough to handle, peel, quarter and core them with a sharp knife.
When you have your quince to this stage you can use them in any way all my fellow quince lovers have mentioned above.
October 18, 2005 4:59 PM
Don't be shy with Quince. I prepare it as posted by Linda by baking it in a small covered roasting pan for 2 hours, then peel, quarter and slice into 1/4" slices. Ah, but then I simmer the slices of Quince in a mixture of honey (enough to cover the Quince), 1-2 tablespoon of lemon juice, 1/2 tablespoon of orange peel and a tablespoon of butter (optional) for all of 15 minutes. Allow it to cool to be used as a jam or fruit additive to plain yogurt or use it as a hot topping over vanilla ice cream. Positively scrumptous.
Karon von Gerhke |
July 29, 2006 5:30 PM
I, too, love quince and make a firm jelly or paste every fall by cooking quince down with a little sugar and then spreading on glass plates to cool.
My question is how best to store the quince paste. I store it between parchment paper in a covered jar. Is there a better way?
October 7, 2006 8:13 AM
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