The quince is an often-overlooked fruit with a fragrant aroma and a taste that's uniquely its own. It's hard and astringent when raw but transforms into a sweet, delicate delicacy when cooked. Here are five quince recipes that will dazzle your guests with their flavors and versatility.
Quince Paste (Membrillo)
Quince paste, or membrillo as it's called in Spain, is a traditional accompaniment to cheese and cured meats. Here’s how to create this delightful, firm, yet pliable treat.
- Start with about 2 kilograms of quinces, peel, core, and chop them into chunks.
- In a large pot, cook quinces with enough water to cover until they are tender.
- Blend the cooked quince to a puree, measure the puree, and combine with an equal weight of sugar.
- Cook the mixture over low heat, stirring frequently to prevent sticking, until it thickens into a paste.
- Pour into a lined baking dish and let it set in a cool place or a low oven to dry out for several hours or overnight.
🍏 Note: Keep an eye on the paste when it's setting. It should be firm but not overly hard. If you're drying it in the oven, ensure it doesn't get too dry.
Quince Jelly
Quince jelly not only tastes wonderful but has a lovely, golden hue that’s perfect for gifting or serving alongside savory dishes.
- Simmer quinces in water until soft.
- Strain the juice using a jelly bag or fine mesh sieve, leaving it overnight.
- Combine the strained juice with sugar in equal measure, cook until the sugar dissolves.
- Boil until the jelly reaches setting point (around 220°F/104°C or when a drop of jelly wrinkles on a cold plate).
- Pour into sterilized jars and seal.
Spiced Quince Syrup
This versatile syrup can elevate a cocktail, sweeten tea, or drizzle over desserts.
- Combine peeled and cored quinces with spices like cinnamon, cloves, and star anise.
- Cover with water, bring to a boil, then simmer until the quinces are very soft.
- Strain the liquid, add sugar, and boil until you achieve a syrupy consistency.
🌶️ Note: Adjust the spices to your taste; you can also try cardamom or allspice for a different flavor profile.
Roasted Quinces with Maple Glaze
A dessert that's simple yet sophisticated, these quinces pair wonderfully with cream or ice cream.
- Core and halve quinces, leaving the skin on for a beautiful presentation.
- Brush with melted butter, sprinkle with cinnamon and sugar, and roast at 350°F (175°C) until tender.
- Drizzle with maple syrup in the last 10 minutes of cooking for a glaze.
| Quince Weight | Cooking Time |
|---|---|
| 2 Quinces (approx. 500g) | 40-50 minutes |
| 4 Quinces (approx. 1kg) | 60-75 minutes |
Quince and Almond Tart
This tart combines the earthy sweetness of quince with the rich flavor of almonds for a dessert that’s elegant and easy to make.
- Press or roll out shortcrust pastry into a tart tin.
- Spread a layer of almond cream (frangipane) in the bottom.
- Arrange cooked quince slices over the frangipane.
- Bake at 350°F (175°C) until the pastry is golden and the filling is set.
🔖 Note: You can make the almond cream by mixing ground almonds, sugar, butter, egg, and a splash of almond extract.
In this post, we’ve explored the versatility of the quince, from its transformation into sweet, sticky paste to its use in delicate tarts. Each recipe offers a unique way to enjoy this underappreciated fruit, proving that with a little creativity, quince can be a star ingredient at any dinner or dessert table. By incorporating these dishes into your repertoire, you'll not only impress your guests but also introduce them to the subtle delights of one of autumn’s most aromatic fruits.
How do I select quinces at the store?
+
Look for quinces that are firm, with no soft spots, a vibrant yellow-green color, and a slight fragrance. The aroma indicates ripeness, but avoid any with bruises or blemishes.
Can I use other fruits instead of quinces?
+
While quinces have a unique flavor, pears or apples can sometimes be used as substitutes in some recipes, though the results will differ.
How do I store quince paste?
+
Store quince paste in an airtight container in a cool, dry place. If sealed properly, it can last for several months.
