We have been regularly getting a good crop of quinces and this year is no exception. Although it might be tempting to do so when picked straight off the tree, they can't be eaten raw with enjoyment like an apple or pear; they are hard and bitter. Quinces have to be processed in some way to make them palatable.
So-called 'quince cheese', or membrilllo, is worth the effort as is quince jelly. Quince 'and something' jam also goes down well and visitors will often leave with a jar. Quince added to apple pies are extra appetising. They also go well in apple crumble. Janet adds a star anise and some orange zest as well, plus an oat-based topping, which all really elevate an otherwise ordinary dessert.
All of these approaches make good use of the quince and one of, for me, its major attractions. That is, the fruit's fragrance which you can sort of taste.
This year Janet tried something else as a means of utilising the quince and extending their enjoyment beyond harvest time. Quince chunks seeped in a syrup solution with cloves, similar to what might be done with pears. With the addition of ice cream or custard, an easy dessert.
The local basket of free quinces "help yourself" sadly has not appeared this year
ReplyDeleteI'm transported back 70 years to the road I walked along to and from school in Hook, Surrey, where there was a quince tree that dropped fruit on the ground. I never tried quince but I wouldn't hesitate if I had access to any that I could cook, as they sound delicious.
ReplyDeleteThere is a wild fruit in Canada that is also quite unpalatable raw, being astringent in the mouth. It is the humble chokecherry. Gathered and cooked and strained to make a juice for jelly, they are absolutely delicious.
ReplyDeleteI hope all is well with you and the family.
ReplyDeleteI just came across this recipe in a nearly 60 year old cook book:
Poached Quinces.
Peel the fruit and leave whole - with their stalks still on. Stand upright in a fireproof dish containing a gill of water. Pour a tablespoon of honey over each quince, and put one or two cloves in the dish. Cover tightly and cook in a very slow oven for two, or even 3 hours. Serve cold with mountains of whipped cream.