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Quince! ...Quince?

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I was at Vons yesterday and saw they had quince(s?) on sale. I've never had quince, but I bought one. What do I do with it? Eat it raw? Make it a sauce? Braise it, bake it, fry it, grill it? What does it go well with?

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    1. I always heard you were supposed to do something with them, because they were too astringent raw. One of my favorite things is membrillo (quince paste). Delicious; a wonderful accompaniment to cheese. But I don't know how to make it, sorry.

      1. It must be cooked. Cutting them up is the hardest part. I usually cook it w/water, orange or lemon juice, sugar, a cin. stick, and a couple of cardamom pods. Sometimes the fruit turns pink, sometimes it doesn't. For a dessert, I reduce the cooking juice, toss the fruit with some walnuts, and serve it all with rosewater whipped cream.
        Chow has a recipe for a Tunisian stew w/quince. I made it once and enjoyed it very much. My husband wasn't such a fan of the quince in a savory dish, so I'll probably omit it next time and just continue to serve quince slightly sweetened.

        1. Quince makes lovely, lovely jelly. It also makes wonderful syrup (basically a thin jelly). But that's probably more work than you want.

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          1. re: Sharuf

            Oh, but the jam and jelly is sooo worth it. I have quarts of it that I make every year. I use it not only as a spread, but in cocktails.

          2. I can't find quince very often, so I stretch it out by making a chunky apple-quince sauce and freezing or canning that. It is glorious next to a nice piece of pork roast. I like the chunks because it preserves the sense that there are two different fruits in the mix, but that does mean a very sharp knife and hacking the quince up raw, and that's a PITA. If you don't care about that, you can just cook it up and put it through a food mill.