Quince recipes

[Jenny Green]

Does anyone know what you can do with quinces apart from quince jelly and putting them in apple pies?

[Tigger]

Give them to us?!

Or quince jam.

Or make the solid stuff to have with cheese. Like the Spanish. I think I have a recipe for that. Can't remember the name - begins with a
M.

Membranillo?

[heyjude]

It's membrillo. And you can either make it in jars (like traditional fruit cheeses) or spread a thin layer on sugar and then cut it up. It's pronounced something like "membreeyo" and it's good with cheese or ham. Or just toast!
I made some last year and we enjoyed it.

[Jenny Green]

How do you make it please?

Tigger, you're very welcome. I have far more than I know what to do with. Usually I get about 4.

[Tigger]

Here you are.....

BBC Food



Quince paste (membrillo)





by Alex Kingston
from Taste of My Life
Makes 1 tray



Preparation time 30 mins to 1 hour Email this recipe

Cooking time over 2 hours

Ingredients

1.8kg/4lbs quinces, washed, peeled, cored, chopped
vanilla pod, split
caster sugar, amount determined during cooking

Method

1. Place the quince pieces into a large pan and add enough water to cover. Add the vanilla pod and bring to the boil. Place a lid on the pan and boil for 30-40 minutes, or until quinces are very soft.
2. Drain the liquid from the quinces and transfer the quinces to a scale to weigh. Note the weight of the quinces - this is the weight of caster sugar you will require.
3. Place the fruit into a food processor and blend until very smooth.
4. Return to the original pan and add an equal weight of sugar.
5. Cook over a low heat, stirring constantly, until the sugar dissolves.
6. Continue to cook over a low heat, stirring occasionally, for 1-1½ hours, or until the quince paste has thickened and has a deep orange colour.
7. Preheat the oven to 50C/120F.
8. Pour the cooked paste out onto a greased and lined 20cm/8in x 20cm/8in baking tray and smooth the paste out evenly.
9. Place into the oven for one hour to speed up the setting process.
10. Remove from the oven and slice into manageable portions.

[Tigger]

Something else.....

Quince Crumble
by Gioconda Scott
from Gioconda Scott's Paradise Kitchen

For a delicious and unusual version of a traditional British pudding try Gioconda Scott's recipe, made using fragrant quinces

Servings: 4
Level of difficulty: Easy
Preparation Time: 25 minutes, plus cooling
Cooking Time: 1 hour
Ingredients
5 Quince, peeled and chopped into chunks
4-5 Cloves
3 cinnamon sticks, snapped
75g Sugar
For the crumble topping:
225g plain flour
115g Butter
100g Sugar
a pinch of ground cinnamon

Method
1. Place the quince, cloves and cinnamon sticks in a heavy-based saucepan.

2. Add just enough water to cover the quinces.

3. Bring to the boil, then mix in the sugar.

4. Cover and simmer for 5 minutes. Uncover and increase the heat.

5. Simmer the quince uncovered until the liquid thickens into a syrup, around 15-20 minutes.

6. Using a slotted spoon transfer the cooked quince to a buttered ovenproof dish, discarding any cloves and cinnamon sticks.

7. Add a couple of spoonfuls of the quince syrup, again discarding any cloves and cinnamon sticks. Allow to cool.

8. Preheat the oven to 190°C/gas 5.

9. To make the topping, place the flour in a mixing bowl. Rub in the butter until the mixture resembles crumbs. Mix in 75g of sugar.

10. Spread the topping mixture over the cooked quince and smooth down.

11. Mix together the remaining sugar and cinnamon. Sprinkle the cinnamon sugar over the crumble.

12. Bake the crumble for 30 minutes until golden brown. Serve warm from the oven.

[Tigger]

Another membrillo one......

Quince Paste (Membrillo)
by Gioconda Scott
from Gioconda Scott's Paradise Kitchen

Try Gioconda Scott's recipe for home-made Membrillo or Spanish quince paste, traditionally eaten with cheese such as Manchego

Servings: Makes approx 1.5kg of quince jelly
Level of difficulty: Intermediate
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Ingredients
1kg Quince, peeled, cored and chopped
Half a cinnamon stick
1 tsp Salt
1kg Sugar

Method
1. Place the chopped quince and cinnamon stick in a preserving pan or large, wide stainless steel or lined aluminium saucepan.

2. Add the salt and pour in enough water to cover the chopped quince.

3. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the quince is tender. Remove and discard the cinnamon stick.

4. In a food processor or blender process the quince mixture until completely smooth.

5. Return the quince puree to the pan and gradually add the sugar.

6. Cook stirring over a low heat until the mixture thickens into a sticky paste and takes on a caramel colour, around 20 minutes.

7. Pour the quince paste into a lightly greased tray and let it cool and set.

[Tigger]

I found several others too on the BBC Food site, UKTV Food and www.foodlovers.co.nz.

Quince marmalade seems quite popular!

[Granny]

I do spiced quinces which are sugar/vinegar based and go very nicely with cold meat etc. I've also found a recipe for chiocken with quinces. I'll post the recipes if anyone's interested.
-------------------
Granny

[alan refail]

Keep the quince recipes coming, please!
I was about to post the same request, but Jenny has beaten me to it. Our quince tree is laden this year and we're looking for new ideas. We've done "Quincemeat" (quinces instead of apples), Quince jelly, Quinces in brandy (a Nigella recipe).

Alan

[Jenny Green]

Your quinces are ahead of mine, Alan. Mine are still on the tree.

Thanks Tigger for all the recipes so far. Now I just need the time to cook all these things!

[alan refail]

So are ours, Jenny, but ready for picking very soon. The things I listed were what we have made in the past.

[vivienz]

Hi Jenny,
I've posted a few recipes under separate headings to make them easier to find - a couple of savoury recipes for quinces. The duck salad is great, and is also fantastic using guinea fowl as an alternative.
Enjoy!
Vivien
p.s. all the recipes are on the waitrose food illustrated site as well as loads of others.