Quince Butter?
Hi,
Do you all see any problem with adding a few quinces to an apple butter recipe (probably ginger apple butter, so the spices would not conflict with the quince)? I am concerned that they might not break down as smoothly as the apple does, though I have seen recipes for applesauce with quince. Thank you.
Procrastibaker
Oct 23, 2006 02:52AM
I've added quinces to my apple chutney recipe for years. The only difference is that quinces need more sugar than apples. The flavors are quite compatible. I don't think you'd have a problem.
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....don't put the peels down the garbage disposal.... :)
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We don't have a disposal, but I'm curious about why? Do they gum it up?
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Would you consider using Quince Paste instead of fresh fruit? If so you can find it with other Mexican products under the name of Membrillo.
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I sort of assumed the OP had a tree with quinces s/he wanted to use. I have one,too, and hate to see them go to waste but I simply can't use so many. Actually, I've had Spanish-speaking neighbors ask me for the fruit several times and I'm always happy to give them away. Do you have any idea what they're doing with them--besides jelly and chutney?
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Sadly, no quince tree. I wish I had one! But I do have several fresh quinces. Thank you for the input-- I'm going to take the plunge with the quince/apple butter. The quinces are sitting in a bowl in front of me as I type and the scent is almost intoxicating-- I can't imagine what a whole tree of them would be like.
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In that case...if you are only worried about texture... then you probably want to make an Almibar (simple Jam / Syrup) from the Quince to lower the water content, before adding with the rest of the ingredients.
Alternatively...you could just add more sugar to the original recipe.
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