QUINCE is an unusual fruit and is the a cousin with the apple and the pear. While its shape resembles that of a pear, its size is larger and more ‘full’.
Generally speaking its not a very common fruit because of its tart flavor, so it’s not possible to eat it raw. Though when cooked, its delicious and flavorful.
You can find a lot of traditional recipes including homemade jams or marmalades, or gelled pastes, or even meat cooked with this delicious fruit.
It’s a versatile ingredient because of its sweet-yet-tart flavors. When used in homemade jams, the seeds have the highest quantity of pectic, so traditionally they are used to help with the gelling of various jams, marmalades, gels, and sauces and because of the seeds sweetness, less white sugar is necessary.
Plus, another benefit is that this pectin content naturally aids digestion. The seeds can be stored in a fine net pouch, in a cool, unlit, well-ventilated space.
Another delicious recipe is the one we’re about to discover now:
This recipe is for sixteen portions. While we can always cut down on the portions by rationing down the ingredients, this is usually not convenient.
So we recommend making this recipe in its full bulk batch. Plus, the final product can be easily stored in the refrigerator for several days without problems.
The ingredients we will need for this recipe (for sixteen portions) are as follows:
To start the recipe we cut the fruit in the middle and cleaning them very well inside by removing the seeds and the hardened ‘membrane’ inside.
We preheat the oven to 350 degrees F. We place the quince on a big baking pan, making sure that the cut half is face down on the pan. And we add as much water as needed to cover them completely. We sprinkle all the sugar atop as well as the wine and cinnamon sticks.
We bake the fruit until they soften, for approximately thirty-five to forty-five minutes. We let them cool down and we serve them with the remaining juice poured on top.
While this delicious and healthy dessert is always wonderful, we especially enjoy it with a high quality frozen yogurt, and a wine selection like, Stony Brook Blush (for those who don’t like sweet wines), White Merlot (for those who like sweet without being overpowering), or Spuma Rossa (for those who enjoy a large glass of refreshing sweet wine).
|New Jersey Wineries › Cooking with Wine › Quince Dessert|
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