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quinces and what to do with them?

post #1 of 13
1/14/12 at 7:51am
Thread Starter 

I found some quinces at the market and i love quince jelly but it's a bit too time consuming for me right now.  Not crazy about quince butter or that sort of semi-candy-gelatine bar they make here by boiling down quinces to a thick paste and then spreading it out and cutting it in squares.

. 

I want to know some ways to use them in baking, say.  Like can you make quince pie, for instance, maybe cooking them down a little first?  any other ideas?

thanks

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post #2 of 13
1/14/12 at 9:08am

Evry year I make my own quince jelly and occasionally "membrillo" as they call the quince paste in spanish. But you're not looking for that.

 

Quince is a big favorite in North African cuisines and many times found in tajines such as chicken with quice etc.

Here's a good blog that may interest you. I made a search using "quince". Maybe there's something for you;

http://desertcandy.blogspot.com/#uds-search-results

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post #3 of 13
1/14/12 at 9:53am

I have been doing a quince clafouti on my menu that was quite nice.  The method I used was to cook the quince (chopped) in a thin caramel syrup with a little butter.  Just let it go at a low simmer until they are tender.  From there, drain them and you could use them in any baked good.  They take on the wonderful caramel flavor, but have a nice acidity and stay firmer than apples do when cooked.  Very easy method.

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post #4 of 13
1/14/12 at 10:27am
Thread Starter 

Thanks Chris.  I'm not much a fan of stews but i can imagine maybe quince and pork or possibly duck.

 

Jellly, I'd be interested in your clafouti recipe.  I saw it in a cookbook some years ago, either julia child or another one that usually doesn;t fail me, and it was not at all good.  I was probably doing somehting.  It really appealed to me with cherries or plums, but the dough or batter was like an undercooked pancake. 

 

Yes, they turn a beautiful color when cooked - the jelly is gorgeous in the glass jar with the sun coming through it. 

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post #5 of 13
1/15/12 at 12:03pm

Siduri - The clafouti is rather dense and custardy, plus I added caramel paste and Navan (vanilla cognac) and served it with a Navan ice cream.  You can easily leave those out.  Also, I would think you could use the caramelized quince in many other recipes in place of apple.  It would be great in coffeecake, muffins or just warm with ice cream.

 

I don't have the exact caramel ratio with me,  but I think it was close to 2:1 sugar to water.

 

Caramelized Quince - 

 

400g Sugar

80g Corn Syrup

 

Cook above to caramel color, add - 

3/4 cup water

1 split vanilla bean

1.5 oz butter

quince, peeled and cut

 

Cook at low simmer until quince is cooked through.  Store in syrup.

 

Clafouti - 

 

Drain quince well.  Cover bottom of dish with quince (I used 8 individual pots)

 

70g Sugar

3 eggs

52g AP

1 1/2 c Cream

2t Vanilla

2T Navan

1/4 t Salt

2t Caramel paste

 

Whip eggs and sugar on high to ribbon.  Sift in dry.  Fold in rest.  Let batter rest 10 minutes.  I baked in a 350 convection oven for 10 minutes until set.  Don't rotate pans (will deflate).

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post #6 of 13
1/15/12 at 2:44pm

I have a neighbour who harvests my quince trees (x 2) and the presents me with a supply of quince jelly!  I use it as an accompaniment for cheese platters, with cold meats and melted into a pork casserole.

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post #7 of 13
1/15/12 at 3:27pm
Thread Starter 

Thanks, Jellly, that sounds good.  I;d serve it with vanilla flavored whipped cream

Hey, what about tarte tatin with quinces!  the quincessential caramelized desert (couldn;t resist)

 

ishbel, how lucky you are, you don;t even have to make it!  l love quince jelly. 

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post #8 of 13
1/15/12 at 3:38pm

Siduri

Yes, my friend, Sally is a godsend!  All those wonderful, clear jelly jars, and for no effort!  It's just wonderful served with good cheddar or a nice lump of stilton!

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post #9 of 13
1/15/12 at 11:40pm
Thread Starter 

Ishbel, my friend, I can see with cheese it would be great, but there's nothing like waking up to toast and butter and quince jelly dunked in coffee and milk.  aaah. And the morning sun coming through the amber-red jelly jar.    I'm reconsidering making jelly, though when, i do not know. 

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post #10 of 13
1/16/12 at 3:59am

Yes, it's that jewel-like colour that makes it so attractive!

I've always used it for savoury things - adding a spoonful or two to a meat-juices/redwine gravy for say, roast pork, is great!

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post #11 of 13
1/16/12 at 6:26am

Oh, you guys have me going now!

Rushing out to buy some quince and make some beautiful food.

Thanks

 

BTW-QUINCE is a great Scrabble word. I've used it a couple times to slaughter an opponent.

 

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post #12 of 13
1/16/12 at 1:45pm
Thread Starter 
Quote:
Originally Posted by Ishbel View Post

Yes, it's that jewel-like colour that makes it so attractive!

I've always used it for savoury things - adding a spoonful or two to a meat-juices/redwine gravy for say, roast pork, is great!



Now THAT is a nice idea.  yum.

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post #13 of 13
1/16/12 at 1:48pm

Try it...   it's wonderful!

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