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Re: QUINCES?
Thu, October 22, 2009 - 9:20 PMThey're an important ingredient in chicha morada. They make excellent wine and jelly.
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Re: QUINCES?
Fri, October 23, 2009 - 9:51 AMThey have huge amounts of natural pectin, so use them to make jams and jellies and expecially more savory chutneys. They can't be eaten raw, must be cooked or baked. Blends well with apples especially in that regard and gives a thicker 'body'. I don't think they'd be tasty as the only fruit in a dish. There's a big one on the cover of a recent (soon defunct) Gourmet magazine, but I didn't really see any articles highlighting it. I'll have to look again. -
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Re: QUINCES?
Fri, October 23, 2009 - 12:01 PMthank you thank you
loving this tribe! -
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Re: QUINCES?
Fri, October 23, 2009 - 7:35 PMStraight from the Sept 2009 Gourmet magazine:
In Greek mythology, the quince, with it's intoxicating perfume, was the golden apple that Paris gave to Aphrodite, "the fairest of them all." Edward Lear's Owl and Pussy-cat dined "on mince, and slices of quince, which they ate with a runcible spoon."
Only one recipe follows for 'Quince poached in cardomom syrup'
It describes simmering sliced and peeled in a spiced and citrus sugar syrup.
Quince is one of those things, along with Okra, Parsnips and Kale, that I've seen at the farmers market, fresh from the field or orchard in all it's glory, couldn't resist buying a generous experimental supply, and then allowed it to rot in my fridge before I got up the nerve to try a recipe I've never made, with food I've never eaten before. -
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Re: QUINCES?
Sat, October 24, 2009 - 11:38 AMLast night I peeled and cut up about 5-6 cups worth, same amount of apples, and about 1.5 cups of chopped macadamia nuts and mixed with brown sugar nutmeg cinnamon and a bit of cornstarch ... baked in a pie pan (no crust) and had over ice cream... AMAZING.
Today I am going to try and make quince/apple chutney...
I love the lore and legends about this magic fruit... thanks!! -
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Re: QUINCES?
Sat, October 24, 2009 - 5:17 PMI've seen fresh quinces at my local farmers market recently and was wondering about them as well. This recipe for a quince tart looks yummy (haven't tried it), and it also includes some interesting facts about quinces (history, how to choose them, etc.): figsbaywine.blogspot.com/2007/...e.html
For quite a while I've had an unopened box of quince paste (Matiz brand, from Spain; I purchased it locally, but you can find it easily online). I know that quince paste is commonly served on cheese plates in Spain, especially with Manchego cheese, but I could use only a small bit of it at a time for that, and once I open it, I assume I'll have to use it quickly. So I'd like to find recipes that include quince paste so I can open the box and use it up! I imagine I could just use it like any jam, and make PB&Js out of it or something....
According to the entry on "quinces" in the glossary of my favorite cookbook of medieval English recipes (from the Bors Hede restaurant in Carnation, WA), "a fermented preserve [of quinces], 'codinac,' was regarded as a gift fit for royalty, a specialty of Orleans in France where it was presented to Joan d'Arc on her arrival; the Portuguese quince, 'marmelo,' was greatly esteemed, and 'marmalade' became the preserve originally made from this."
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