Introduction to Quince
Quince, often overlooked, is an aromatic fruit with a unique, tart flavor when raw that transforms into something magical when cooked. It belongs to the rose family and is closely related to apples and pears, but unlike its siblings, quince is not commonly eaten fresh. Instead, it shines in culinary applications where its robust texture and distinct fragrance can truly be appreciated. Here, we delve into five mouth-watering recipes that showcase the best ways to enjoy quince in various forms.
1. Quince Jelly
Quince jelly is a delightful treat, known for its ruby red color and tangy taste. Here’s how to make it:
- Quinces: 5-6 ripe quinces
- Sugar: Approximately the same weight as the strained juice
- Water: Enough to cover the chopped quinces
Steps:
- Start by washing the quinces to remove any dirt.
- Core and quarter the quinces, leaving the peel on as it contains pectin which aids in setting the jelly.
- Simmer the quinces in water until soft, which might take about 45 minutes to an hour.
- Strain the cooked quinces through a jelly bag or cheesecloth overnight to collect the juice.
- Measure the juice and mix with an equal amount of sugar in a large pot.
- Bring to a boil, stirring until the sugar dissolves, then continue boiling until it reaches setting point (usually around 220°F or 104°C).
- Pour into sterilized jars and seal while hot.
🍏 Note: The seeds and cores of quince contain pectin, which is essential for jelly setting, so be sure to include them during cooking.
2. Braised Quince with Caramel and Star Anise
For a dessert with sophisticated flavors, braised quince with caramel and star anise is a must-try:
- Quinces: 4 quinces, peeled, cored, and cut into wedges
- Sugar: 1 cup for caramel, plus ¼ cup for stewing
- Star Anise: 2-3 pieces
- Lemon Juice: Juice of ½ lemon
- Water: 2 cups
Steps:
- Make a caramel by melting 1 cup of sugar in a heavy-bottomed pan until it turns a deep golden color.
- Add the water carefully to the caramel (it will bubble up), then add star anise, lemon juice, and the remaining sugar.
- Stir until the sugar is dissolved, then add the quince pieces.
- Cover and simmer gently for about 1.5 hours, turning occasionally until the quinces are tender and the syrup is thick.
- Remove star anise before serving.
3. Quince and Orange Marmalade
This marmalade combines the unique flavors of quince with the zesty brightness of oranges:
- Quinces: 2-3 large quinces
- Oranges: 3 large oranges
- Sugar: Equal parts to the weight of quince and orange puree
- Water: 2 cups
Steps:
- Peel the oranges, ensuring to remove as much pith as possible, and reserve the zest.
- Chop the quince and oranges, removing seeds and cores.
- Simmer the fruit with water until soft, then blend to a puree.
- Measure the puree and add an equal weight of sugar.
- Add the zest back to the puree, cook over low heat until it thickens and sets when tested on a cold plate.
- Pot into sterilized jars and seal.
4. Quince Tart with Almond Crust
This dessert features a delicate balance of quince with an almond crust:
- Almond Flour Crust:
- 250g all-purpose flour
- 100g ground almonds
- 100g icing sugar
- 150g cold butter, cubed
- 1 egg yolk
- 1-2 tbsp cold water
- Filling:
- 5-6 quinces, poached and sliced
- 200ml crème fraîche
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Steps:
- Prepare the almond crust by combining flour, almonds, sugar, and butter, rubbing until crumbly.
- Add egg yolk and water to form dough, chill for 30 minutes.
- Press dough into tart tin, prick with a fork, and blind bake for 15 minutes.
- Spread a layer of crème fraîche mixed with sugar and vanilla on the crust.
- Arrange poached quince slices on top.
- Bake at 350°F (175°C) for about 25 minutes or until the tart is set and golden.
5. Quince Poached in Red Wine
Serve this elegant dish as a dessert or alongside rich meats:
- Quinces: 4 quinces, peeled, cored, and halved
- Red Wine: 750ml bottle of good quality red wine
- Sugar: 200g
- Cinnamon Sticks: 2
- Cloves: 3-4
- Lemon Peel: From one lemon
- Water: 1 cup
Steps:
- Combine all ingredients except quinces in a pot and bring to a simmer.
- Add quinces and poach gently for 1 to 1.5 hours or until tender.
- Remove quinces, reduce the poaching liquid to a thick syrup, and pour over the quinces when serving.
By exploring these recipes, you're not just cooking; you're embarking on a culinary adventure with quince. Each dish showcases how versatile and flavorful this fruit can be, from savory to sweet, from simple to complex. Next time you come across a quince at the market, remember there's more to it than meets the eye. Enjoy the journey of transforming this underrated fruit into something truly remarkable!
Can I eat quince raw?
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Quince is typically not eaten raw due to its hard texture and astringent taste, which can be unpalatable. Cooking quince softens its texture, reduces its bitterness, and brings out its delightful flavor.
What can I do with leftover quince cores and seeds?
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They contain pectin which helps in setting jams and jellies. You can use them when making preserves by wrapping them in muslin cloth or cheesecloth and simmering them with the fruit to extract the pectin without affecting the color or flavor of your jam.
How do I know when quince is ripe?
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Quince is ripe when it turns from green to a pale yellow color, and emits a pleasant, slightly floral aroma. It should also give slightly to gentle pressure, similar to a pear.
