The quince, the only known member of the pome family, is a relative of the apple and pear. Quince is one of the earliest known fruits whose cultivation pre-dates even apples. Quince trees have been cultivated in Asia and the Mediterranean for over 4,000 years. Today, quince is also grown in Latin America, the Middle East, and the United States. Turkey ranks first in international quince production by growing a quarter of the world’s quince each year.
Although it’s the same fruit, quince in the United States is completely different from quince in Western Asia and other tropical regions. In warmer climates, the fruit is softer and juicier. In colder climates the ripened fruit has a rich golden color and a strong fragrance, deemed by some to be overpowering.
Quinces are a good source of Vitamin A, fiber, and iron. They are rarely consumed raw due to their highly astringent flavor. Because of its high pectin content, quince is particularly popular for use in jams, jellies, and preserves. Quinces hold their shape very well, making them ideal for poaching, stewing, or baking as a dessert. Poach quinces in a large pot of simmering water seasoned with honey or sugar until they are tender, about 10 minutes. Then use the quinces as you would apples in pies, crisps and other desserts.
This fragrant fruit is available from September through January. Purchase fruit that are large, firm, and yellow with little or no green. Handle quinces carefully as their fragile flesh is easily bruised. Wrap quinces in a plastic bag and refrigerate them for up to 2 months.
Source: www. wikpedia.org www.fruitsandveggiesmatter.gov
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Rice Pudding with Quince Paste
• 2 eggs
• 2 tablespoons sugar
• 2 cups milk
• 2 tablespoons brandy
• 4 tablespoons short-grain rice
• 60 g quince paste, chopped
Prep Time: 10 mins
Total Time: 1 hour 40 mins
1. Preheat oven to 160c.
2. Butter a 750 ml pie dish.
3. Lightly beat the eggs, sugar, milk and brandy together.
4. Place the rice and quince paste in the pie dish and pour over the milk mix.
5. Bake for 1 1/2 hours until thick, creamy and golden on top.
Chicken Breast With Prosciutto and Quince Paste(Improved Version)
2 tablespoons olive oil
2 large onions, finely sliced
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 pinch chili powder
salt & freshly ground black pepper
4 chicken breast fillets (about 200g each)
2 teaspoons fennel seeds
2 tablespoons quince paste
8 slices prosciutto
1 cup dry white wine
4 bay leaves
Prep Time: 20 mins
Total Time: 1 hr 10 mins
1. Heat the oil in a heavy pan, and cook the onion for about 20 minutes or until well softened and golden brown.
2. Add the balsamic vinegar, sugar, chili powder and season with salt and pepper; cook for a further 5 minutes or until caremelised.
3. Preheat the oven to 475f.
4. Place half a teaspoon of fennel seeds and half a tablespoon of quince paste on each chicken fillet.
5. Wrap 2 prosciutto slices around each fillet, tucking underneath.
6. Pour the wine over the onions, place the wrapped fillets on top of them, then tuck a bay leaf under each.
7. Bake for 20 minutes or until the chicken is cooked through.
Tagine With Chicken or Turkey and Quinces
1 chicken, skinned and cut in eight pieces or 1 kg turkey meat
3 onions, medium size, cut in rings
2 tablespoons canola oil
2 tablespoons butter
8 quinces, peeled, cored and sliced
200 ml chicken soup base
1 teaspoon red pepper, ground
1 teaspoon coriander, ground
1 teaspoon ginger, ground
1 teaspoon turmeric powder
1 teaspoon cinnamon, ground (or one cinnamon stick)
Prep Time: 45 mins
Total Time: 45 mins
1. Roast gently the pieces of chicken or turkey with 1 tablespoon canola oil. Put aside.
2. Roast the onion rings in 1 tablespoon canola oil.
3. Join the meat and the onions in a pot with lid (for example a \\\\\\\\\\\\\\\”Römertopf\\\\\\\\\\\\\\\”) with the soup base, the spices and the salt.
4. Cook covered for 30 minutes at 200°C.
5. In the meanwhile roast the quinces with 2 tablespoons butter until golden.
6. Put gently the quinces over the chicken and the other ingredients.
7. Cover and cook for another 30 minutes.
8. Serve hot in the pot and enjoy.
9. To this recipe you can add: potatoes, carrots, zucchini, tomatoes, fresh cilantro, dried apricots, raisins, — .
Spanish Tapas Manchego, Membrillo and Chorizo Toasties
8 slices whole grain wheat bread
4 tablespoons membrillo quince paste
6 ounces manchego cheese, thinly sliced
4 ounces chorizo sausage, thinly sliced and with skin taken off
1 ounce butter, melted
fresh ground black pepper, to taste
salt, to taste
Prep Time: 2 mins
Total Time: 7 mins
1. Spread 4 slices of bread with the Membrillo, quince paste.
2. Add the slices of Manchego cheese and Chorizo.
3. Top with the remaining 4 slices of bread to make a sandwich.
4. Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
5. Heat up a non-stick frying pan/skillet.
6. Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
7. Trim the crusts if you wish – I don\\\’t bother!
8. Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
9. Wonderful with roasted almonds and chilled Fino Sherry.
Manouri Me Kythoni: Fried Cheese W/ Quince Preserves
• 1 lb manouri cheese or 1 lb farmer cheese
• 2/3 cup all-purpose flour
• 2 eggs, whisked
• quince preserves
• oil, for frying
Prep Time: 10 mins
Total Time: 20 mins
1. Cut cheese into 1/4\\\” slices and then cut slices into quarters. Coat slices with flour, dip in egg, and fry in hot oil, turning until golden brown on both sides.
2. Allow to cool slightly, and serve with a dollop of quince preserve on each slice.
Honey-Poached Quince Pie
3 pounds quince, peeled, cored and sliced
1/2 cup agave syrup (instead of sugar)
1 1/2 cups water
1 pinch salt
1 recipe pastry for a 9 inch double crust pie
2/3 cup agave syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons butter
Prep Time: 1 hr 30 mins
Total Time: 4 hrs 40 mins
1. Combine the sliced quince, agave syrup, water, and a pinch of salt in a pan (you should have about nine cups of sliced fruit). Cover the pan and bring it to a boil. Reduce the heat to very low. Simmer, covered, until the fruit is tender, about 8 minutes, stirring carefully once or twice to avoid breaking the fruit.
2. Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool.
3. Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.
4. Combine the 2/3 cup agave syrup, cinnamon, 1/2 teaspoon salt, and flour in a small bowl and mix well. Add the sugar mixture and the butter to the reserved quince cooking liquid and bring it to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes. Remove the pan from the heat and allow the sauce to cool.
5. Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C). Pour the cooled quince into the pastry-lined pan and cover with the sauce. Add the top crust, crimping the edge to seal. Cut vents or prick the crust with a fork to allow steam to escape.
6. Put the pie on the preheated sheet pan and immediately reduce the oven temperature to 425 degrees F (220 degrees C). Bake until the edges of the crust are golden brown, about 25 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until the juices are bubbling and the crust is brown, about 45 minutes more. Cool on a rack at least two hours before serving.
4 1/2 pounds ripe quinces
5 cups agave syrup (instead of sugar)
water to cover
Prep Time: 20 mins
Total Time: 5 hrs
1. Wash, peel, and core the quinces, reserving the cores and peels. Coarsely chop the flesh and transfer the fruit to a large pan. Wrap the cores and peels in cheesecloth, tie the bag with kitchen string, and add it to the pan. (The peels contain most of the fruit\\\\\\\\\\\\\\\’s pectin, which contributes to the firmness of the quince paste.)
2. Pour in enough water to cover the quinces and boil, half-covered, for 30 to 40 minutes or until the fruit is very soft. Remove the bag of peels and pass the quince flesh through a sieve or food mill. (For best results, don\\\\\\\\\\\\\\\’t use a food processor as it will result in too fine a texture.) You should have about 2 1/2 pounds of fruit pulp.
3. Transfer the quince pulp to a saucepan and add the agave sugar. Cook and stir over low heat until the agave syrup is dissolved. Continue cooking for about 1 1/2 hours, stirring frequently with a wooden spoon, until the paste becomes very thick and has a deep orange color. Draw the wooden spoon along the bottom of the saucepan: it should leave a trail and the quince mixture will stick to the spoon.
4. Lightly grease a 9×13-inch baking dish or line it with greased parchment paper. Transfer the quince paste to the baking dish, spreading it about 1 1/2-inch thick. Smooth the top and allow it to cool.
5. Dry the paste on your lowest oven setting, no more than 125 degrees F (52 degrees C), for about 1 1/2 hours. Allow the quince paste to cool completely before slicing. (In Europe, the traditional method of drying the quince paste is to leave it in a cupboard for about 7 days. The remaining juices will continue to evaporate and render a drier paste.)
6. Store quince paste in an airtight container in the refrigerator; the color will deepen with age.
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