We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
An aromatic quince syrup, rich in vitamin C, perfect for winter colds or as a nice addition to black tea. A refreshing drink when mixed with water.
8 people made this
IngredientsMakes: 4 250g jars
- 1kg quince
- 1kg granulated sugar
MethodPrep:20min ›Ready in:20min
- Wash and quarter quince. Remove seeds and cores.
- Slice thinly and transfer into sterilised jars. Pack tightly in a 2cm layer, add sugar and repeat layers. There should be about 4 to 5 layers of sugar in each jar.
- Do not cover. Set aside for 4 to 5 days in a cool, dark place. Each day add some more sugar to the jars to maintain a visible sugar level on top.
- Close lids tightly and refrigerate.
Reviews & ratingsAverage global rating:(2)
Nigel Slater's quintessential quince
A friend emails: "Would you like some quinces?" Well of course I would. They have been sitting in an old grey dish on the hall table for a fortnight now, perfuming the room, greeting me in a quiet, fragrant whisper when I come home. It's a soft perfume, rose-like, a little sickly but reminiscent of honey, too. A scent that marks the start of winter cooking like a tomcat marks his territory.
The quince is the fruit of frosty mornings and blackened leaves, keeping in sound condition through the cold months. I sometimes bake a few in a low oven with a glass of Marsala and a thick trickle of maple syrup or honey. They emerge, a good couple of hours after you put them in, a translucent glowing amber. They never fluff up like an apple, but take on the texture of melting fudge. Cream is called for, though only a little.
You cannot hurry a cooking quince. They are ready when they feel like it. I have known them to take half an hour or more to poach to tenderness in a sugar syrup. But the scent of them cooking fills the house with a rich, mellow sweetness, especially if I have used a glass or two of wine in the poaching liquid.
Quinces love a glass or two of something alcoholic and sugary. Even so, a little extra sugar is also needed, and some water, and more than a little patience. Once cooked they will keep in the syrup for a few days. Lower one into a dish of baked rice pudding or eat with thick yogurt for a hedonistic breakfast.
I love the quince's shape, its generous curves and bulges. It is a voluptuous, even magnificent fruit to look at, like a Rubens bottom. (There is one in my dish right now that is the spitting image of his Bacchus.) And yet for all its beauty and generous proportions, the quince must be one of our most underused fruits – I suspect for the simple reason that it is impossible to eat in its raw state.
The quince can be made into a smashing and easily accomplished pickle. I use white wine vinegar, cloves, juniper berries, soft brown sugar and sometimes cinnamon. After a long, slow simmering, the result is something you can pass round with wafer-thin slices of cold roast pork and strips of its crackling, or some pomegranate-pink beef or perhaps with a pork chop or venison steak. I ate it with a lump of rust-coloured Cheshire the other day, and very good it was.
The odd quince secretly added to an apple pie will impart a curious fragrance. Just one is enough to send a subtle perfume throughout the filling. A few chunks in a dish of stewed apple can charm, too, though I tend to put it in first, adding the apple only when the quince is starting to soften.
A box of quinces is hardly something you find down the corner shop. They turn up as soon as the clocks go back, in farmers' markets, Cypriot and Turkish grocers, Middle Eastern stores and occasionally greengrocers. The trees do well in our gardens, especially if your soil is damp, and their blossom is as delicate as a butterfly. And then there is the downy bum-fluff that covers their skin when they are young, like a peach, only heavier. It protects the young fruit. You should wipe it away before you cook them, or you can peel them if you wish.
A quince takes some chopping. They can be hard to slice in half and even worse to core. A heavy kitchen knife is probably best. Even then, caution is needed. And the peel has an annoying habit of sticking to the fruit as you pare it. But once you are in, there is much treasure to play with.
The fruit is best known in the jelly-like guise of membrillo, the thick paste that is served with Spanish cheeses such as Manchego. I use it with any firm cheese, especially those with a dryish texture. Quince paste makes an excellent coating for a roast ham instead of the more traditional marmalade. It lacks the citrus rasp of the marmalade, but a little of the fruity quality that is so flattering with the pink and salty ham. You can make your own by simmering quinces, puréeing them and then boiling the result up with sugar until you have a thick, opaque and fragrantly fruity paste. A job for a rainy Sunday afternoon.
Nutrition information per 100 gr.
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
This is a great recipe that evokes very fond memories of my childhood. It's worth noting that Joyce Goldstein's original recipe does not call for rosemary (not sure where that came from), but it certainly works and complements the recipe perfectly.
I would like to revise my review above. Really, I just had a very mistaken expectation about what this recipe was aiming for. I expected to be able to eat a bowl of this stuff, and it's really more of a preserve-type condiment. I have served it several times with manchego and roasted almonds and it was a BIG favorite with my guests and with my husband. Great flavor. Next winter when I see quinces I will be making it again. I'm giving it 4 forks to counterbalance my premature 2 forks above.
As a Quince novice, I was skeptical that a pre-boil-then-simmer-for-12-hours recipe sounded like something you would do to a fruit you hated. A matter of mistaken expectations? Like someone who really wanted SYRUP or preserves would love this? It ended up REALLY intense and sweet mixing it with yogurt for breakfast was still too sweet for me or my 1-year-old. However, I love the flavors of the cinnamon, rosemary, & quince, and the house smelled great. I've had quince-dairy-product desserts in fancy restaurants, and they seemed pear-like but a little more interesting than that. This turned out redder and more flavorful. Next time I would try a different recipe, or decrease the sugar, and save the original water I boil them in. They seemed edible after the first boil maybe just a little more cooking and skip the syrup idea would make me happy. I'm giving this to friends who run a bed & breakfast so they can think of something creative to do with it.
3 variations on quince jelly
I was hoping to have this video out around Halloween, but… time is fleeting and plans are for fools. Even though quince season is very much over, I hope you’ll enjoy this anyways and keep it in the back of your mind when quince are ripe later in the year.
Video taken from the channel: Michaela Schmid
Directions Step 1 Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready. Advertisement Step 2 Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, Step 3 Store sealed jars. Ingredients 3 1/2 pounds quinces (about 4 large fruits) 7 cups water 3 1/2 cups sugar (granulated).
Quince jelly is a popular clear preserve used over toasts and in baked pastries and cakes. It can be spread and it appears like a jello pudding. Quince paste is a specialty from spain and portugal (and in those language speaking countries), where it is also known as membrillo.
Quince Jelly Carefully lift fruit from syrup and set aside to make Quince Paste. To test whether the syrup is ready to form a jelly, drop a spoonful onto a chilled saucer and allow to cool for a few seconds. The surface should set – push it with your.
The simplest way to prepare quince at home is to poach it. Step 1: Peel, core and quarter 5-6 quince, and place the fruit in a large pot with water (about 7 cups) and a natural sweetener (a mixture of sugar and honey works beautifully). Thus, one of the most traditional ways of eating quince is known as quince jelly or sweet quince.To do this, you will need sugar and the fruit.
Besides eating this jelly alone or with bread, it is also very common to accompany quince jelly with cheese, so you just have to join it with the variety you like to get some tasty cheese with quince.
Spiced Quince Syrup
- 2 medium quinces, about 250g each
- 2 cups water
- 2 cups sugar
- 1 medium sized lemon, freshly squeezed
- 1 star anise
- 4 cardamom pods, bruised
- 1 cinnamon quill
- 2 cloves
- 2 allspice berries
Equipment: small saucepan, fine strainer, funnel, swing to glass bottle, vegetable peeler
- In a small pan, toast the star anise, cardamom pods, cinnamon quill, cloves and allspice berries until fragrant. Remove from the heat to prevent further toasting and put aside.
- To prepare the quince, wash and dry the fruit. Using a vegetable peeler, peel the fruit and reserve the peel. Remove the core and cut the fruit lengthways into thin segments.
- In a saucepan, bring the sugar and water to the boil. Add the sliced quince, peel, lemon juice and toasted spices.
- Simmer on very low heat slightly covered for approximately 45 minutes to one hour. The fruit will turn pink in colour and should be easy to pierce with a fork.
- Leave to cool then remove the fruit which can be consumed or dehydrated.
- Fine strain the syrup into a swing top bottle and store in the fridge for up to two weeks.
Quince syrup recipe - Recipes
This replica of a sixteenth century mould was carved by Ivan. Though wooden 'prints' were used for moulding ornamental marchpanes and gingerbreads, they were also utilised for printing decorative patterns on quiddany, cotoniack and Genoa paste, the principal quince confections of the early modern period. The illustration opposite shows a quiddany printed from this mould.
The name quiddany normally referred to a translucent pectin-rich jelly, while other quince confections like Genoa paste were opaque thick marmalades. The Genoa paste above is flavoured with musk and 'struck' with perfumed ragged comfits. It is based on one depicted on Dives's banquet table in Frans Franken's 1603 painting Lazarus and Dives. Cotoniacks, quince marmalades and quiddanies were stored in little round wooden boxes. Pass your cursor over Dives's tazza of Genoa paste below to see some of these boxes.
A printed red quince marmalade garnished with knots of white and red quince paste.
John Murrel's 'Paste of Genoa', a delicious paste made from a mixture of quinces and peaches. It is similar to the modern Spanish pate de membrillo.
Many early modern period cookery and confectionery books give recipes for preserved quinces, either red or white. That in the sweetmeat glass above was made from the recipe opposite fromArchimagirus Anglo-Gallicus. This interesting work was alleged to have been based on a manuscript written by Sir Theodore Turquet de Mayerne (1573-1655). Mayerne was a Swiss physician who served both King Charles I and his queen Henrietta Marie. The attribution of Mayerne as the author of these recipes is almost certainly spurious.
Grated quince infused in brandy for a couple of months makes a delicious cordial water called Ratafia of Quinces. This really is one of the best flavoured liqueurs of all time and is easy to make. It works extremely well, though a fruit press does help. The recipe quoted here is that of Vincent La Chapelle, master cook to the Duke of Chesterfield in the 1730s. La Chapelle first wrote The Modern Cook, in English while in Chesterfield's employment. A French edition was published in 1735. It is one of the great eighteenth century classics and had a strong influence on upper class food in England. To some degree, La Chapelle borrowed some of his recipes from his predecessor Massialot, who composed a book on court cookery and confectionery in 1692. Massialot included a recipe for a ratafia flavoured with the juice of muscatel grapes and orangeflower water which is still made in some villages in Champagne and Burgundy.
Taffety Tarts Quince marmalade or sliced quinces were added to apple pies and taffety tarts to improve their flavour. The taffety tart filling illustrated above also contains preserved orange.Taffety tarts borrowed their name from the textile material called taffety, but why this was the case is not understood. A more elaborate taffety called tuff-taffety was popular for making hats in the Tudor period. Hannah Wooley, the seventeenth century writer on domestic matters gives a recipe for a tuff-taffity cream, which is a smooth frothy cream garnished with red current jelly.
Another favourite quince flavoured pastry dish of the seventeenth century well worth reviving is the Trotter Tart. Robert May's 1660 recipe is given in the opposite column.
Boil your Quinces in Water, sweetened with Sugar, till they be soft, then skin them and take out the Cores after that boil the Water with a little more Sugar, Cloves, Cinnamon and Lemon peel till it becomes of the thickness of a Syrup when cold lay your Quinces in Halves or Quarters, scattering Sugar between each Layer put a pint of the Syrup, or more according to the Biggness of your Pye or Tart, make the Coffin round with close or cut Covers, and bake it pretty well. And thus you may do with Pippins and Pearmains, or with Winter-Fruit, and also with green Codlings.
From - The Whole Duty of a Woman. London: 1707
The title-page of The Whole Duty of a Woman (London: 1707) from which the quince tart recipe above is quoted.
Sir Hugh Platt's Quidini of Quinces
Take the kernells out of eight great Quinces, and boile them in a quart of spring water, till it come to a pinte, then put into it a quarter of a pinte of Rosewater, and one pound of fine Sugar, and so let it boile till you see it come to bee of a deepe colour: then take a drop, and drop it on the bottome of a sawcer, then let it run through a gelly bagge into a bason, then set it in your bason upon a chafing dish of coles to keep it warm, then take a spoone, and fill your boxes as full as you please, and when they be colde cover them: and if you please to printe it in moldes, you must have moldes made to the bigness of your boxe, and wet your moldes with Rosewater, and so let it run into your mold, and when it is colde turne it off into your boxes. If you wette your moldes with water, your gelly will fall out of them.
Sir Hugh Platt Delights for Ladies (London: 1600)
|A quince paste mould carved with the arms of Phillip V of Spain - 18th century.|
|A delftware charger with a selection of white and red quince marmalades as they were made in early Stuart England - both printed and knotted. These delicious pastes are totally unlike modern orange marmalades. Many early modern period confectionery texts give recipes for both colours of quince marmalade. The recipes below are those of a Mr Borella, confectioner to the Spanish Ambassador to the English Court in the mid eighteenth century.|
|These 'faire yellow Peare-Quinces' are just like those described in John Murrel's first book of banquetting stuffe recipes, A Daily Exercise for Ladies and Gentlewomen published in 1617. His recipe is given below. Murrel's publisher, the Widow Helm, sold the moulds for printing Genoa Paste and Cotoniac from her bookshop in St. Dunstan's churchyard.|
|To make Paste of Genua, as they doe beyond the Seas|