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Ideas on how to use Quince?

I have some quince trees in my yard which bear really incredible smelling quince. But I have no recipes or ideas for how to prepare or eat them. The only thing that I've ever really found is quince paste. Any other ideas?

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  1. I just made a delicious lamb shank tagine with quince. Google it. I'm about to make a pork loin with quince. Google that too.

    2 Replies
    1. re: donnaf

      My Grandmother use to make quince jelly. It was amazing..

      1. re: phelana

        Mother made quince jelly too -- so pretty!

        She also made quince syrup, which was simply thinner jelly. It was especially good on french toast.

    2. You can add them to any baked good with apple. I love to do a quince/apple crisp. Since quince tend to take a little longer than apples to cook, I will often poach them for a bit first.

      Also, they really are so aromatic, consider just putting a few in a bowl for fragrance. Because they are so hard, they last a loooong time.

      1. Quince paste (membrillo) atop Manchego cheese is a classic...

        Cheers!

        2 Replies
        1. re: FishTales

          I just made some of this but I have a lot, will it keep well in the fridge? Also, any other suggestions what to do with it, everything I read is to put with the cheese (whihc I need to get and try...) thanks

          1. re: geminigirl

            this is one of the recipies I used as guidance, but I chilled in the fridge.

            http://elise.com/recipes/archives/006...

        2. I like to cut them in half and remove the pit, then coat the cut surfaces with turbinado sugar and roast at 350 degrees F. for about 25 minutes, or until tender. Serve two halves in a bowl with home made vanilla ice cream and a drizzle of Oloroso Sherry.

          1. I envy you. I couldn't even find decent quinces in upscale markets here last year. Quince makes a wonderful chutney by itself or in combination with other fruit, including cranberries. It is often used in Middle Eastern savory cooking with meat or poultry. You can find gobs of recipes on line.

            1 Reply
            1. re: Father Kitchen

              My tip is for you to look in downscale markets. Here in the Boston area, the people who eat quinces are those from central america, africa and the middle east. The upscale market people haven't even heard of quince, while they're showing up for $1.29/each in the market where the hoi polloi shop (which is my favorite market for lots of reasons, including cheap prices!)

              1. I just made a really outstanding Quince Balsamico Chutney this weekend. The recipe was from this site: http://fxcuisine.com/Default.asp?lang...

                He has pretty generally amazing posts....

                1. Some of us are really, really fond of quince. We can be found hanging out on the Quince list at quince@yahoogroups.com Lots of recipes there, including quince liquor! Also, apparently there was an article in the LA Times this past week on quince. I am very glad quince is in its ascendancy!

                  1 Reply
                  1. re: somervilleoldtimer

                    Mogwhacha (Quince tea)
                    모과차
                    Servings: 50

                    Ingredients
                    4 Chinese Quince fruits (available in many Asian markets)
                    3 1/2 cups sugar
                    1 cup honey

                    Optional
                    1 tablespoon cinnamon
                    1 ounce fresh ginger, grated

                    Procedure
                    Wash the fruit well in cold water.
                    Trim and discard the top and bottom portions.
                    Cut fruit in half and remove pit.
                    Thin slice the fruit crosswise.
                    Place the slices in a bowl in layers, covering each layer generously with sugar.
                    Cover and let stand at room temperature for two to four hours.
                    Place in a large jar in layers, drizzling honey over each layer, and close tightly. Refrigerate for ten to twenty days.

                    Usage
                    Add 1 tablespoon of the syrup like mix to one cup of boiling water.