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Ideas on how to use Quince?

InNOutBurger Oct 25, 2009 09:42 AM

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?

  1. donnaf Oct 25, 2009 10:04 AM

    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
      phelana Oct 25, 2009 10:46 AM

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

      1. re: phelana
        Sharuf Oct 27, 2009 01:40 AM

        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. k
      katecm Oct 26, 2009 10:12 AM

      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. f
        FishTales Oct 26, 2009 10:25 AM

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


        2 Replies
        1. re: FishTales
          geminigirl Oct 26, 2009 04:52 PM

          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
            geminigirl Oct 26, 2009 04:53 PM

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


        2. ChefJune Oct 26, 2009 10:51 AM

          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. Father Kitchen Oct 26, 2009 12:38 PM

            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
              somervilleoldtimer Nov 1, 2009 03:34 PM

              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!)

            2. s
              somervilleoldtimer Oct 26, 2009 05:05 PM

              poached quinces.

              1. m
                mellycooks Oct 26, 2009 07:53 PM

                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. s
                  somervilleoldtimer Oct 31, 2009 06:24 PM

                  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
                    hannaone Nov 1, 2009 11:49 AM

                    Mogwhacha (Quince tea)
                    Servings: 50

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

                    1 tablespoon cinnamon
                    1 ounce fresh ginger, grated

                    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.

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

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