MISCELLANEOUS
QUINCE RECIPES
Date:
Wed, 27 Nov 2002 07:36:14 -0800 (PST)
From: neko mleko
Subject: Quince galore!
Thank you for the lovely website.
I would like to contribute with an old recipe for a quince sauce served with roasted meats. The recipe was published in 'Serbian Cookbook' by a monk Jerotije Dragunovich, cook in the monastery Krushedoll, published in 1855.
QUINCE SAUCE
3
largish quinces, pealed, de-seeded, cooked and pulped
around 200mil cream
spoonful of flour
100mil of stock
a pinch of sugar
Mix flour, stock and cream and on a low heat cook for about 10min stirring frequently. Add quince pulp, sugar and a little salt if desired. Finally cook for a further 10min.
Second recipe is also to be served with roasted meats but somewhat different: (I have made following recipe last week, but have halved the quantities of ingrediences according to the size of the glass jar I had available to me. Haven't tasted it yet, but it does smell nice.)
QUINCES IN WHITE WINE
3-5
quinces
500mil white wine
1kg sugar
cinnamon stick
a glass of rum
Cut quinces into about 6 segments each, de-seed them and fill up a glass jar of 4 litres with segments. Transfer quince pieces into a saucepan, pour water to cover and cook until quince pieces are softened. Strain and return the pieces to the glass jar. Take 500mil of strained cooked juices, add wine, sugar and cinnamon and cook until syrupy. Let it cool completely, add rum and pour over the quince segment in the jar. Close tightly and leave in the cold place until needed.
best regards.
Mira Connolly
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Date:
Mon, 11 Nov 2002 12:27:36 -0700
From: Roland Berthiaume
Subject: Quince Honey
QUINCE HONEY
Out of Fannie Farmer (printed 1965)
When cold, quince honey should be about the color and consistency of honey.
Pare and grate 3 large quince (underripe)
Put in a saucepan
1 cup boiling water
5 cups sugar
Heat slowly, without boiling, until the sugar melts. Brush down the sides of the pan with a pastry brush dipped in cold water to remove any crystals. Add the quince pulp and cook 15 to 20 minutes. If the quinces are ripe, add, after the first 10 minutes of cooking
1 teaspoon lemon juice
helps to prevent sugaring.
Makes about six 6-ounce jars
This is the only recipe we've come across with quince. Until we found your site, that is.
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Tropical Fruit Jam
From:
"Jenny Doughty"
Hi
I found your website while searching for quince recipes - I have bags full of them and have already made rather a lot of jelly, plus some quince paste candies. I thought you might like to add this recipe that I came up with to act as a variation on the standard quince jelly recipes. It's a kind of tropical fruit jam. I used:
About
a dozen good-sized quinces, peeled, cored and sliced (reserve the cores
and peelings)
About another dozen small green quinces, chopped roughly
A ripe pineapple 2 mangoes
About 2 and a half pounds (1.2kg) sugar
Boil up the quince cores and peelings and the chopped quinces in enough water to just cover, until they are soft and pulpy. Add the pineapple skin and core, and the mango skin and stones for extra flavour. Mash them down with a potato masher to get the most out of them. Drain them through a colander lined with a tea-towel and keep the juice. Discard the remaining pulp. Chop up the pineapple and mangoes into small (half inch or 1cm) pieces, and put them in a large pan. Add the sugar and the quince juice and the sliced quinces. Bring to the boil , then reduce the heat and simmer, stirring frequently, and skimming any scum off the surface during cooking, for about 40 minutes or until the jam reaches setting point with the cold plate test. Pour into clean, warm jars and seal. This made about 5 one-pint jars, but those were American pints so for English pints it would probably make four one-pint jars. Will keep 6-12 months in a cool dark place, and up to 6 weeks in the refrigerator after opening.
Jenny
Quince Brandy
Hi:
5 years ago I planted a 12" quince shoot and today It's a 10' tree so loaded with fruit that I have to prop up most of the branches to keep them from breaking off. I'll be making quince preserve and BRANDY in the next couple of weeks. The recipe is very simple and easy. 7 cups grated quince, cover with water in large pot and bring to boil, add 7 cups sugar and boil for 15 minutes, reduce heat to simmer for 1 1/2 hours, stir frequently. Pour into sterile jars. Makes about 5 pints. I grate the quince because most of the pectin is in the skin and this is what causes it to gel. I grate the fruit until I'm almost to the core which takes about 8 or 9 quince. Do not try and double this recipe. The texture, flavor and aroma of the grated quince truly makes it the Cadillac of preserves. Now for the brandy. In a 1 gallon jug (clear) mix 2 cups sugar and 2 cups water, add 6 cups grated quince, 1 teaspoon cinnamon, 4 whole cloves, 1 cup sugar and 1 fifth of Vodka. Allow this mixture to sit by a window where it will get a few hours of sun everyday. Shake the mixture everyday for about 2 weeks, then let it sit for a week. Strain the mixture into a fancy decanter being careful not to disturb the sediment on the bottom, you don't want this sediment in your brandy. Then pour yourself a brandy snifter of ambrosia and enjoy. I have also read that the quince is so bitter that many theologians belive that Eve did not give Adam an apple, but a quince.
Anybody have any questions give me a hollar at ssay@peoplepc.com Alex
Quince Butter
QFrom:
nedra@att.net
To: mccomas@cres.anu.edu.au
Subject: quince butter recipe
Date: Thu, 23 May 2002
like apple butter...my favorite. I'll have to find if I have the proportions written down anywhere.
quince
1 part
water 1/2 part
sugar 3/4 part
pectin NONE needed - quince seeds sit in pockets FULL of NATURAL PECTIN!
The ratio of quince to water to sugar is from memory. Change it as meets your needs. Cut the quince in pieces and place in large pot. Add water. Cook on moderate to low heat. As fruits start to soften, add the sugar and continue cooking till quite soft. Run through sieve to remove seeds when fruit is quite soft and return to cook pot. Cook till desired "butter" thickness, and a deep golden color. If you cook too fast, you will burn it and have dark brown, sticky burned portions. Warm quince butter makes a divine topping for vanilla ice cream! Better than apple butter.
Nedra
Quinces preserved in white wine
Date:
Tue, 19 Mar 2002 17:18:12 +1100
From: Jean Kennedy
Subject: quinces
Good grief, what a circular world. I found your quince site while browsing for ideas on what to do with mine. I watered over the weekend and found most of my crop on the ground. I agree, jelly is best, also easiest. But I don't eat jelly much any more. Thought I might try marmalade, for fun. Another suggestion: bottle them using Mick Morris' best dry white. Peel, core, cut in neat slices, poach in white wine, leaving them a bit underdone, then pack in jars and sterilise in a waterbath and seal. No sugar. I did this first years ago, when a friend was renting a house with a glut of wonderful stone fruit in the back yard. We bottled apricots and peaches in white wine, then quinces from Mulligan's Flat. Also blackberries in red. Wine is an excellent antioxidant and preservative. The quinces were spectacular, and disappeared first. But you do need fruit that has not been chewed by codling moth.
cheers, jk
Turkish baked quinces
From:
"Sevim Berker"
Date: Tue, 13 Nov 2001
Peel your quinces and cut them in half. With a knife make a pool while taking away the core. Arrange them in a large Pyrex pan. Cover the pools with sugar. Put a little water and butter in the bottom of the pan. Cook until tender. Cool and serve with double cream. ( I usually cover mine with a little jelly before serving.)
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GINGER QUINCE BUTTER (for toast, pancakes, etc.)
Date: Tue, 06 Nov 2001 11:52:59 -0800
From: peggy morrison
3 pounds ripe
quince (5 or 6 fruit), peeled, cored, sliced to make 8 cups
1 1/2 C. water
1 C . apple juice
3 T. lemon juice
Bring to a boil, then simmer, partially covered, about 30 minutes or until tender. Stir in the rest of the ingredients:
1/2 C. sugar
1/2 C. honey
1 T. grated lemon peel
1 T. chopped fresh ginger root (or 1/2 tsp. ground ginger)
1 tsp. cinnamon
1/2 tsp. grated nutmeg
Cook, stirring, another 5 minutes. Puree' in blender (or in food processor with a metal blade). Cool, then put into freezer or refrigerator containers and cover tightly. Can keep frozen up to 3 months. Makes about 5 cups.
----------
From:
Date: Thu, 14 Feb 2002
Hi, My name is Carol Odendaal (originally from Zimbabwe) living in a small mountain town called Montagu in the Western Cape, South Africa. My husband and I recently bought a town farm and discovered, for the first time, a number of quince trees. Needless to say, before 'uprooting' decided to investigate.
It appears that many restaurants are now catering for their customers - game dishes (e.g. ostrich steaks, giraffe, wild boar etc) and Quince Jelly apparently compliments these dishes. I was relieved to find your website and may I offer the following recipe for Quince Preserve copied out of a South African Cook Book: Quote: Our favourite way to eat quinces when we were children was the following:
Wash 1 quince very well and prick all over with a fork, making deep holes in it. soak in lightly salted water for 6-12 hours before eating. Most of the time, we couldn't wait that long!
4 Quinces
salted water
about 600g sugar (depending on weight of fruit)
1
litre water fresh
ginger pieces
Peel quinces and remove seeds. Slice fruit. Wash in salted water, then soak in salted water to cover for about 6 hours, making sure that fruit is submerged, otherwise it will discolour. Boil sugar and water until a thick syrup forms, then add quince and ginger. Boil over medium heat until fruit is tender and syrup thick, about 1 1/2 hours. Pack fruit in hot sterilised jars, covering with syrup. Use immediately, or seal and store until needed. Makes about 600g.
Note: * Weigh fruit to determine mass, and use same quantity of sugar
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Quince Vodka
From: "Bill
Bankes-Jones"
I'm going through a bit of a quince phase at the moment, & thought I'd pass on some recipes:
wash & rub off the fluff, then grate 2 entire ripe quinces, into a 1 litre jar. [Well worth dirtying the food processor for this.] Add 2 oz sugar, then cover completely with Vodka (or gin or brandy) and seal. Put in a dark cupboard for at least 2 months, shaking every now and again. Then strain, taste, consider, and add sugar if you like, bottle, & enjoy. (from Jane Grigson's book of fruit - full of other quince recipes.)
Quince stew
Fry 2 large onions. Add 2lb shoulder of lamb, beef or veal, cut into 1 inch cubes, brown the meat. Add 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon grated nutmeg, salt & pepper to taste. Cover with water and simmer for 1 hour. Then Add 2 ripe quinces, peeled, cored & cut into similar chunks, plus 4oz soaked yellow split peas. Simmer for 15 minutes, then add 4 tablespoons lemon juice and 1-2 tablespoons suger. Simmer a further 15 minutes or until ready. I think the genius of this is how the quinces & meat react with the very considerable quantity of cinnamon. Yummy with Rice. (From Claudia Roden's book of Jewish food, which like her book of middle-eastern food has plenty more Quince recipes.)
Quinces stewed with Vanilla
I'm also particularly partial to quinces stewed with Vanilla, & if you like pears (or apples.)
Peel & core the quinces, chop up & set aside chunks in acidulated water. Then cover with water and boil fairly vigorously the cores, skins & pips, with a vanilla pod. After about an hour, when the liquid is a deep red colour, strain, add about 2 tablespoons sugar per quince to the liquid, rescue the vanilla pod, split, scrape its timy black seeds into your syrup, add the pod and Quince chunks. Simmer for about 1/2 hour, then add pears (or apples, but don't use cooking apples, as they'll disintegrate.) bring back to the boil, then cool and eat. Delicious with cream, yoghurt or creme fraiche, though don't take too much - VERY rich! [I have very successfully then made jelly from the left over quince mush.]
Also, a tip for your jelly: In chilled acidulated water, save one or two quinces peeled, cored & cut into eigths (you can add the debris to your jelly mix.) At the final boiling stage, add the chunks, so they are cooked when the jelly hits setting point. Concentrate the slices into one or two jars of your jelly, then for the rest of the year, take just one slice and a little jelly to add to any cooked apple dish - stewed apple, apple sauce, apple crumble etc - and your apple dish will be transformed with a delicious reminder of the quince season. Finally, mostarda di Venezia:
1.8 kg quinces, 1 bottle white wine, grated rind & juice of 1 unwaxed lemon, suger (1-1.2 kg) 8 tablespoons English mustard flour, 250g candied peel chopped into small cubes.(not horrible cheap sticky stuff, but delicious dryish whole peels, try your nearest italian deli.)
Roughly chop quinces, add to the wine, lemon rind and juice, boil for 40 minutes. Sieve the mixture, or put through a food mill, weigh, add the same weight of sugar. Return to the pan, mix the mustard to a paste with a little hot water, add to the puree, along with 1 teaspoon salt and the candied peel. Cook gently until the mostarda is dense and deeper coloured - about 20-30 minutes, stirring a lot. Pot in jars in the usual way, leave a month or two, then enjoy with any cold meat. (from How to Eat by Nigella Lawson, also a big quince fan.)
Do check all these books as well - they are full of other delicious quince ideas.
Have fun!
Bill Bankes-Jones London, England
---- Original Message -----
From: John Byers
To:
info@mooncharts.com.au
Sent: Saturday, July 07, 2001 5:59 PM
Subject: quince and tomato relish
My name is Jennifer QUINCE.. I have a delisous recipe for quince and tomato relish peel and slice 4kg ripe tomatos 3kg diced onions 5kg peeled quinces place in a large dish sprinkle with 2 tablespoons os salt and let stand overnight than empty into large pot bring to the boil and add 3kgs of sugar and 2 x 250ml cups of vinegar stir untill sugar is melted than add 4tbsp of dry mustard 4tbsp of curry powder boil gently for apx 2 1/2 hours stiring often than add 1 cup of plain flour stiring for apx 15 mins untill thick I hope you enjoy your relish!
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Original Message-----
From: Melissa McMahon
[mailto:mjmcmah@mail.usyd.edu.au]
Sent: Sunday, 24 June 2001 19:43
To: info@mooncharts.com.au
Subject: baked quinces
Hello, I was skimming the web for a recipe for quince jam and came across your site, which I think is great, and no fruit deserves one more. Someone was enquiring after recipes for baked quinces, and I reproduce below a recipe from Claudia Roden's 'Mediterranean Cookery', which is very simple and nice, but I also often bake quinces just as an alternative to poaching or stewing them, because they need less watching and get lovely caramelised edges.
I peel, core and quarter four or so quinces, and cut the quarters in half. I put these in a baking dish, pour over about a cup of water and sprinkle over 6-8 tablespoons sugar, cover the dish with foil and put into a moderate oven. Once the quinces soften and release some juice (after an hour or so) I remove the foil and let them cook until they're a good deep colour (probably another hour or two - I don't count, you can tell this is a weekend dish).
If the edges are browning too much, you can loosely cover again with foil, turn the oven down a bit or turn over the darker pieces. Warm or cold, these are lovely with yoghurt - I eat them like this for breakfast and feel like a queen. Adding vanilla (a piece of split pod is best) to the poaching or baking liquid also enhances its aromatic quality, and once quinces are cooked, you can use them in most recipes in place of apples or pears. Anyway, here's Claudia Roden's (Turkish) recipe:
Ayva Tatlisi (Baked Quince)
6 small or 3 large quinces
25-40g (1&1/2 oz) unsalted butter
About 250g (8 oz) sugar, or to taste
Optional: 300ml (10 fl oz) double cream, or strained yoghurt;
1 tablespoon rosewater.
Pre-heat the oven to 200 degrees celsius (400 Fahrenheit, Gas mark 6). Wash the quinces well. Cut them in half along the core and cut out the core and seeds. Put each quince half, cut side up, on a square of foil. Put a sliver of butter on each and cover with about 2 tablespoons of sugar or to taste. Wrap them in the foil and place the parcels in a baking dish, still cut-side up. Bake for about an hour or until very tender. The time varies depending on their size and quality. Serve this sweet hot or cold, topped, if you like, with the cream or yogurt. Either can be scented with a little rosewater.
All the best, Melissa
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Quince stuffing for goose?
From:
Tim_Schmidt@consecofinance.com
Sent: Tuesday,
December 05, 2000 3:45 AM
I found what looks to be a
delicious goose stuffing recipe that calls for 1 quince, peeled, cored,
and cut into 1-inch dice. I live in Minnesota ....and am afraid that
the supply of quince's is rather rare. If I can't find one around here.
What would you suggest as a substitute? from your website the fruit
looks like a lemon but the jelly looks red. Would a red grapefruit
work? Any help would be great.
Quince handcream?
]From: Kellen23c@aol.com
[mailto:Kellen23c@aol.com]
Sent: Sunday,
December 03, 2000 12:54 PM
To: info@mooncharts.com.au
Hi, stumbled upon your site tonight in my search for, not a receipe, but a handcream! Yes, it contained quince and was the best formula for my dry skin I have ever found. Unfortunately, the catalog I used to buy it from no longer carries it or any info about it. So, I am asking, if anyone has used this cream or heard of it, please E-mail me with the name or manufacturer, and thank you so much, Peg Platzman.
---------------
From: "Mary Herl"
Here's the hand lotion recipe I mentioned in previous e-mail.
Do enjoy!--
Mary Herl
Quince Seed Hand Lotion
1 pint soft water (rain,
preferably)
1 ounce quince seeds (2 Tbsp)
Boil down to make 1/2 pint and strain.
Add:
2 ounces rubbing alcohol
2 ounces glycerine
2 ounces witch hazel
2 ounces bay rum (for perfume)
4 ounces rain water
Makes about 18 ounces, should be quite thick, like Corn Huskers' lotion.
Baked Quinces?
From: Renai4747@aol.com
[mailto:Renai4747@aol.com]
Sent: Monday, November 06, 2000
5:54 AM
To: info@mooncharts.com.au
Subject: Quince recipes
Hi, I heard a recipe on
pri(public radio international) about roasing them
in
slices in an oven at 350 degrees
F and then turning up the oven to 400 some
time later. I think they're
drizzled with honey, lime and water and I was
trying to find the exact recipe
& even though it's supposed to be at the
splendid table site, I didn't
find it. Maybe you've heard of this way of
eating quince & can give me
more specific directions? Thank you for all the
recipes for quince that I found
here. Sincerely, Gwen
Quince Chutney from Gillian
8 cups peeled, cored, diced
quinces
3 oranges thinly sliced
3 cups brown sugar
1 1/2 cups honeymead or white
wine
vinegar
1 cup sultanas
1/4 cup finely chopped preserved
ginger
1 cup raisins
1 medium onion finely chopped
1/4 cup yellow mustard seeds
1 teasp. ground ginger
1/2 teasp. ground cloves
1/2 teasp. ground cinnamon
2 cloves garlic crushed
juice and finely grated rind of
1 lemon
Combine all ingredients except ginger with 1 1/2 cups water in large non-reactive saucepan. Simmer 45 mins. Add ginger, cool 5 mins. Spoon into hot sterilised jars and seal while hot. Keeps 12 months in cool dark place. Refrig. after opening.
Quince Tales, Chat and Feedback
