Quince Recipes: Delicious Ways to Cook Quince

Let's talk quince! Now, I know what you might be thinking: "Quince? What on earth is that?" Well, my friends, quince is a fascinating fruit that deserves a spot on your culinary radar. It’s got this unique tartness and wonderfully fragrant aroma, and it's been around for ages, but somehow it’s fallen a bit out of favor. That's a shame because this fruit really deserves a place on our plates.

My first quince encounter happened at my grandmother's kitchen table. She had this beautiful quince tree in her garden, and every autumn, she'd harvest those fruits and turn them into the most delicious things you can imagine. I remember the aroma of quince jam filling the house, the sweet and tart flavours mingling with cinnamon and cloves, creating a magical atmosphere.

But quince is so much more than just jam. This versatile fruit can be cooked in a myriad of ways, from sweet to savoury, and it's a joy to explore its possibilities. So, if you're looking for a new culinary adventure, join me as we delve into the wonderful world of quince.

Part 1: All About Quince

Let’s start with the basics. Quince, a member of the rose family, is a fruit with a tough, aromatic skin and a slightly firm texture. It's not quite as sweet as its cousin, the apple, and has a distinct, tart flavour that makes it perfect for sweet and savoury dishes. And here's the thing - when ripe, the quince doesn't actually taste that great raw, but once cooked, it transforms into a delicious, fragrant treat.

Where to Find Quince

You might be wondering, "Where on earth do I find quince?" Well, the good news is they're becoming more readily available, especially in the autumn. Check your local farmers' markets and independent grocery stores. You might also find quince at speciality fruit stores. If you're struggling to locate it, try asking your local fruit supplier or greengrocer - they might be able to point you in the right direction.

Choosing the Right Quince

When you're shopping for quince, look for fruits that are firm and free of bruises. The skin should have a golden yellow colour and a velvety texture. Don't be put off if the quince feels a little hard. It's best to pick firm quince, as they soften during cooking. Avoid quince that feels soft or mushy, as they might be overripe.

Storing Quince

Once you've brought your quince home, store them in a cool, dry place, such as a fruit bowl. They can last for several weeks if kept properly. If you want to store them for a longer period, you can wrap them individually in paper towels and place them in the fridge. They should keep for several months this way.

Part 2: Quince Recipes: The Basics

Now, onto the fun stuff: recipes! The beauty of quince lies in its versatility. It can be cooked into jams, jellies, and preserves, or used in tarts, crumbles, and even savoury dishes. You can bake it, roast it, poach it, or even make it into a delicious syrup. The possibilities are endless!

Preparing Quince

Before we dive into the recipes, let's talk about preparing quince. The first step is to give the fruit a good wash under cold running water, using a vegetable brush to remove any dirt or debris. Now, here's where things get a little tricky. Quince has a tough, fuzzy skin, so it's best to peel it before cooking.

To peel quince, use a sharp knife or a vegetable peeler. If you're using a knife, cut off the ends of the fruit and then make a small incision around the centre. Gently peel the skin away, working your way around the fruit. Once you've peeled the quince, you'll need to core it. This is easiest to do using a melon baller or a sharp knife. Simply scoop out the core and any seeds.

Cooking Quince

When it comes to cooking quince, remember it needs a bit of TLC. It tends to harden rather than soften when cooked, so you'll need to add a bit of liquid, such as water, juice, or wine, to help it cook through. This also adds moisture and flavour. You'll also need to cook quince for a longer period than most other fruits to ensure it softens properly.

Part 3: Quince Recipes for a Sweet Tooth

Let's start with the classics: quince recipes for those with a sweet tooth. Trust me, these are real crowd-pleasers.

Classic Quince Jam

Ah, quince jam! There's nothing quite like the taste of homemade quince jam, spread on freshly baked bread or dolloped on top of yoghurt. It's the epitome of comfort food and a true taste of autumn.

Here's a simple recipe for classic quince jam:

Ingredients:

1. 1 kg quince, peeled, cored and chopped
2. 1 kg granulated sugar
3. 100 ml water
4. 1 cinnamon stick
5. 4 cloves
6. Juice of 1 lemon

Instructions:

1. Combine the chopped quince, sugar, water, cinnamon, cloves, and lemon juice in a large saucepan.
2. Bring the mixture to a boil over medium heat, stirring constantly.
3. Reduce the heat to low and simmer for 45 minutes to an hour, or until the jam thickens and reaches setting point.
4. Skim off any foam that forms on the surface of the jam.
5. Remove the cinnamon stick and cloves.
6. Pour the hot jam into sterilized jars, leaving a small space at the top.
7. Seal the jars tightly with lids.
8. Invert the jars for 10 minutes to create a vacuum seal.
9. Store the jam in a cool, dark place. Enjoy!

This jam is best enjoyed spread on toast, crumpets, or scones, but it's also delicious with cheese, yoghurt, or simply eaten on its own.

Quince Crumble

Another classic quince dessert is quince crumble. It's a comforting and delicious way to showcase the quince's unique flavour. This recipe combines the sweet and tart flavours of quince with a buttery, crunchy crumble topping - a perfect combination for those crisp autumn evenings.

Ingredients:

1. 1 kg quince, peeled, cored and sliced
2. 100 g caster sugar
3. 50 g butter, melted
4. 1 tbsp lemon juice
5. 1 tsp ground cinnamon
6. For the crumble topping:
7. 100 g plain flour
8. 50 g rolled oats
9. 50 g brown sugar
10. 75 g cold butter, diced

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Combine the quince, sugar, butter, lemon juice, and cinnamon in a large bowl and mix well.
3. Transfer the mixture to a baking dish.
4. To make the crumble topping, combine the flour, oats, brown sugar, and butter in a bowl.
5. Rub the butter into the flour and oats using your fingertips until the mixture resembles breadcrumbs.
6. Sprinkle the crumble topping evenly over the quince mixture.
7. Bake for 30-40 minutes, or until the crumble topping is golden brown and the quince is tender.
8. Serve warm with a dollop of custard or ice cream.

This crumble is a real crowd-pleaser, perfect for family gatherings or cozy evenings in. It's also a great way to use up leftover quince, and it's even better the next day.

Quince Tart

If you're looking for a more elegant dessert, then a quince tart is the perfect choice. It's a show-stopping dessert that's sure to impress your guests. This recipe combines the sweetness of quince with a flaky, buttery pastry crust - a delicious combination that will leave you wanting more.

Ingredients:

1. For the pastry:
2. 250 g plain flour
3. 125 g cold butter, diced
4. 50 g caster sugar
5. 1 egg yolk
6. 1-2 tbsp cold water
7. For the filling:
8. 500 g quince, peeled, cored and thinly sliced
9. 100 g caster sugar
10. 50 g butter, cut into cubes
11. 1 tsp ground cinnamon
12. 1 tbsp lemon juice
13. 1 egg, beaten

Instructions:

1. Make the pastry. Combine the flour, butter, and sugar in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. Add the egg yolk and cold water, and mix until a dough forms.
3. Wrap the dough in cling film and refrigerate for 30 minutes.
4. Preheat the oven to 180°C (350°F).
5. Roll out the pastry on a lightly floured surface to a 12-inch circle.
6. Line a 9-inch tart tin with the pastry, pressing it firmly into the base and sides.
7. Prick the base of the pastry with a fork.
8. Blind bake the pastry for 10 minutes.
9. While the pastry is baking, prepare the filling. Combine the quince, sugar, butter, cinnamon, and lemon juice in a large bowl and mix well.
10. Pour the quince filling into the pastry case.
11. Brush the top of the filling with the beaten egg.
12. Bake for 30-40 minutes, or until the pastry is golden brown and the filling is bubbling.
13. Allow the tart to cool slightly before serving.

Serve this tart warm with a dollop of whipped cream or ice cream. It's also a beautiful dessert to serve at special occasions.

Part 4: Quince Recipes for the Savoury Chef

Now, let's talk about those unexpected quince creations that will really wow your tastebuds! You see, quince is not just for sweet treats; it can bring a delightful dimension to savoury dishes too.

Quince and Goat Cheese Salad

This salad combines the tartness of quince with the tangy flavour of goat cheese, creating a refreshing and delicious salad. This is perfect for a light lunch or a starter for a dinner party.

Ingredients:

1. 1 quince, peeled, cored and thinly sliced
2. 100 g goat cheese, crumbled
3. 1 small red onion, thinly sliced
4. 1 handful of mixed salad leaves
5. 2 tbsp olive oil
6. 1 tbsp balsamic vinegar
7. Salt and freshly ground black pepper to taste

Instructions:

1. To make the dressing, whisk together the olive oil and balsamic vinegar in a small bowl. Season with salt and pepper to taste.
2. To assemble the salad, arrange the quince, goat cheese, red onion, and salad leaves on a platter.
3. Drizzle the dressing over the salad and serve immediately.

This salad is light and refreshing, and the quince adds a lovely touch of sweetness. You can also add other ingredients to your salad, such as toasted walnuts, pomegranate seeds, or chopped dates.

Quince and pork roast

For a more substantial dish, try this quince and pork roast. The quince adds a touch of sweetness and complexity to the pork, and the combination is simply divine.

Ingredients:

1. 1.5 kg pork shoulder, bone-in
2. 1 quince, peeled, cored and cut into wedges
3. 1 onion, chopped
4. 2 cloves garlic, minced
5. 2 tbsp olive oil
6. 1 tbsp dried rosemary
7. 1 tsp salt
8. 1/2 tsp freshly ground black pepper
9. 1 cup chicken stock

Instructions:

1. Preheat the oven to 160°C (325°F).
2. Season the pork with salt and pepper.
3. Heat the olive oil in a large ovenproof skillet over medium heat.
4. Brown the pork on all sides.
5. Remove the pork from the skillet and set aside.
6. Add the onion and garlic to the skillet and cook until softened.
7. Stir in the rosemary and cook for 1 minute.
8. Return the pork to the skillet.
9. Arrange the quince wedges around the pork.
10. Pour the chicken stock into the skillet.
11. Cover the skillet with a lid or foil and bake for 2-3 hours, or until the pork is tender and cooked through.
12. Remove the lid or foil for the last 30 minutes of cooking to allow the quince and pork to brown.
13. Serve the pork with the quince wedges and pan juices.

This roast is incredibly tender and juicy, and the quince adds a wonderful depth of flavour. Serve it with mashed potatoes, roasted vegetables, or a green salad.

Part 5: Preserving Quince

Quince is a fruit that's practically made for preserving. It's perfect for making jams, jellies, and preserves that can be enjoyed throughout the year. But don't forget about other methods for capturing that quince flavour.

Quince Jelly

Quince jelly is a lovely, clear, and slightly tart preserve that's perfect for spreading on toast, using as a glaze for desserts, or serving with cheese.

Here's a simple recipe for quince jelly:

Ingredients:

1. 1 kg quince, peeled, cored and chopped
2. 1 litre water
3. 1 kg granulated sugar
4. Juice of 1 lemon

Instructions:

1. Combine the quince and water in a large saucepan.
2. Bring the mixture to a boil over medium heat.
3. Reduce the heat to low and simmer for 30-45 minutes, or until the quince is very soft.
4. Strain the quince mixture through a fine-mesh sieve lined with muslin cloth, pressing on the solids to extract all the juice.
5. Discard the solids.
6. Measure the quince juice.
7. Combine the quince juice, sugar, and lemon juice in a clean saucepan.
8. Bring the mixture to a boil over medium heat, stirring constantly.
9. Reduce the heat to low and simmer for 15-20 minutes, or until the jelly reaches setting point.
10. Pour the hot jelly into sterilized jars, leaving a small space at the top.
11. Seal the jars tightly with lids.
12. Invert the jars for 10 minutes to create a vacuum seal.
13. Store the jelly in a cool, dark place. Enjoy!

To test for setting point, place a small amount of jelly on a chilled plate. If the jelly sets, it's ready to be bottled.

Quince Syrup

Quince syrup is a wonderful way to capture the unique flavour of quince. It can be used to flavour drinks, desserts, and sauces. This syrup is particularly good for making a refreshing summer drink or adding a touch of sweetness to cocktails.

Ingredients:

1. 1 kg quince, peeled, cored and sliced
2. 1 litre water
3. 1 kg granulated sugar
4. Juice of 1 lemon

Instructions:

1. Combine the quince, water, sugar, and lemon juice in a large saucepan.
2. Bring the mixture to a boil over medium heat, stirring constantly.
3. Reduce the heat to low and simmer for 30-45 minutes, or until the quince is very soft.
4. Remove the saucepan from the heat and let the mixture cool slightly.
5. Strain the quince syrup through a fine-mesh sieve lined with muslin cloth, pressing on the solids to extract all the syrup.
6. Discard the solids.
7. Pour the hot syrup into sterilized bottles or jars.
8. Seal the bottles or jars tightly with lids.
9. Store the syrup in a cool, dark place. Enjoy!

To use the quince syrup, simply dilute it with water or soda water to make a refreshing drink. You can also add it to cocktails, desserts, or sauces.

Dried Quince

Dried quince is a wonderful way to preserve the fruit and enjoy its unique flavour and aroma throughout the year. You can eat dried quince as a snack or add it to trail mix, granola, or baked goods.

Ingredients:

1. 1 kg quince, peeled, cored and sliced
2. 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 50°C (120°F).
2. Combine the quince slices and lemon juice in a large bowl.
3. Spread the quince slices in a single layer on a baking sheet lined with parchment paper.
4. Dry the quince slices in the preheated oven for 8-12 hours, or until they are leathery and dry.
5. Store the dried quince slices in an airtight container in a cool, dark place.
6. Enjoy!

You can also dry the quince slices in a food dehydrator, following the manufacturer's instructions.

Part 6: Quince Pairings

Now, let's talk about how to create those truly delicious flavour combinations.

The Art of Pairing Quince

One of the things I love about quince is how beautifully it pairs with other flavours. Its tartness and fragrance make it a perfect match for a wide range of ingredients. Here are a few of my favourite pairings:

Sweet Pairings:

• Cinnamon, cloves, nutmeg, and star anise: These warm spices complement the tartness of quince and create a wonderfully festive flavour.
• Citrus fruits, such as lemon, lime, and orange: The acidity of citrus fruits helps to balance out the sweetness of quince and add a refreshing touch.
• Vanilla: The subtle sweetness of vanilla enhances the natural flavour of quince and creates a decadent combination.
• Honey and maple syrup: These natural sweeteners add a touch of sweetness and depth of flavour to quince.
• Nuts and seeds: Toasted nuts and seeds add a crunchy texture and nutty flavour to quince desserts.

Savoury Pairings:

• Goat cheese and blue cheese: The tangy flavour of goat and blue cheeses complements the tartness of quince and creates a delicious balance.
• Pork and duck: The sweetness of quince pairs beautifully with the richness of pork and duck.
• Rosemary, thyme, and sage: These herbs add a savoury touch to quince and complement its aroma.
• Red wine and balsamic vinegar: The acidity of red wine and balsamic vinegar enhances the natural flavour of quince and creates a sophisticated taste.

Part 7: Quince Trivia

Ready for some fun facts about this unique fruit?

Quince: A History and Some Fun Facts

Quince has been cultivated for centuries, dating back to ancient Greece and Rome. The fruit was mentioned in Greek mythology, and the Romans used it for both culinary and medicinal purposes. The name "quince" comes from the Latin word "cydonia," which refers to the ancient Greek city of Cydonia, where the fruit was believed to have originated.

Here are some interesting facts about quince:

• The quince is actually a fruit that is a member of the rose family, and it can be found in a variety of colours, including yellow, red, and green.
• The quince is known for its unique aroma, which is often described as a blend of lemon, honey, and rose.
• The quince is a good source of vitamins and minerals, including vitamin C, potassium, and fiber.
• In some cultures, the quince is considered a symbol of love, fertility, and good fortune.
• The quince is a versatile fruit that can be used in a variety of dishes, from sweet to savoury.

Part 8: FAQs

Let's clear up some of those common questions.

Q: Why is quince so hard when you cook it?

A: Quince is known for its tough texture. It contains a high amount of pectin, a natural gelling agent. This pectin causes the fruit to harden when cooked. You need to add enough liquid (water, juice, wine) to help it cook through.

Q: What's the best way to peel a quince?

A: A sharp knife or a vegetable peeler is ideal for peeling quince. Use a small incision around the centre and gently peel the skin away. If using a knife, be careful not to cut your fingers!

Q: Is quince good for you?

A: Absolutely! Quince is a good source of vitamins and minerals. It contains vitamin C, potassium, and fiber. It also has antioxidants, which can help protect your cells from damage.

Q: How do I know if a quince is ripe?

A: Quince is ripe when the skin is golden yellow and has a velvety texture. The fruit should be firm to the touch but not hard. Avoid quince that feels soft or mushy.

Q: Can I eat quince raw?

A: While you can technically eat quince raw, it's not recommended. It's very tart and has a slightly unpleasant texture. It's best to cook quince to soften it and bring out its delicious flavour.

Part 9: Conclusion

So, there you have it! You see, quince is more than just a unique fruit; it's a flavour explosion waiting to be discovered. It's time to give this fascinating fruit a try! You can start with a simple quince jam, explore a savoury dish, or even experiment with quince syrup. Whatever you choose, I guarantee you won't be disappointed.

As always, happy cooking!