15 November 2010 § 3 Comments
- They are resistant to frost and need a cold period below 7 °C to flower properly.
- Most varieties of quince are too hard, astringent and sour to eat raw…I tried – definitely not good. They are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed.
- The flesh of the fruit turns red after a long cooking time.
- The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavor.
- The term “marmalade”, originally meaning a quince jam, derives from “marmelo,” the Portuguese word for this fruit.
- If you see them at your Farmers’ Market – buy ’em up as I went back this week and they were gone…finito!
The late Jane Grigson (notable British cookery writer) was of the opinion quinces made “everything delicious.” And Nigel Slater compares their appearance to “a fat cherub.” He has 23 pages dedicated to quinces in his fruit book – Tender:Volume II (that would make a lovely birthday present if anyone is looking for ideas for me…hint!) Here is the recipe for the simple apple, quince and clementine crisp (or crumble depending on where you are from) that turned out quite heavenly, must have been those fat cherubs.
Ingredients (for 4-6 people):
3 large cooking organic apples – peeled, cored and chopped
2 small quinces – peeled, cored and chopped
Zest of 1 clementine
Knob of butter (for fruit)
1 tablespoon sugar (to add to fruit)
1/2 cup brown sugar (for crisp)
2 cups flour (I used a mixture of white and buckwheat)
1 stick unsalted butter – chilled and cut into pieces
1 cup oats
1/2 cup toasted walnuts
Generous pinch of allspice
Pinch of salt
Put fruit mixture into an ovenproof dish
Rub the flour into the butter until resembles a fine mixture. Then stir in oats and nuts and brown sugar. Cover the fruit mixture and bake in over for about 45 minutes on 385°F.