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Quince

quinceQuince are in season. Pliny, no less, speaks at length of the medicinal virtues of the Quince and says they warded off the evil eye. Which is nice to know.

I discovered this fruit a year or two back and served it simply roasted with whatever the game bird it was we consumed for Christmas dinner.  Though Small, It Is Tasty has just posted a recipe for Quinces Poached In Muscat and Spices, which sounds delicious. As soon as they appear in the shops locally I shall be giving that one a go. Never been really into marmalade but this site has a recipe for Quince and Apple Marmalade. Quinces are high in pectin so a natural for making into jams and the like.

Anyone have any other recipes for this much-ignored fruit?

 

Filed Under: Ingredients
Tags: british isles, fruit

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Reader comments (Page 1 of 1)

Jamie

10-17-2005 @8:14PM Jamie said... In The Vegetarian Table: America, Deborah Madison has a fabulous recipe for pickled spiced quinces. I've made it several times and everyone always loves it.
Reply

Berkana

10-17-2005 @10:02PM Berkana said... Quince and Lamb Tagine is the way to go! Super yum; I never thought meat and fruit would go so well together. Find a good Moroccan pear and lamb tagine recipe (I recommend my slow cooker variant) and use quinces instead of pears. The pear-and-lamb variant you see everywhere is a result of quinces being harder to come by than pears, hence the substitution, but the original Moroccan recipes call for quinces, if I remember correctly. I'll link my recipe as soon as I post it to my iDisk.
Reply

Zach

10-21-2005 @12:42AM Zach said... I have two huge quince trees/bushes in my backyard. How can you tell when quinces are ripe? I've never cooked with them but I'd like to.
Reply

Andrew

10-18-2005 @1:53AM Andrew said... Cheers people. The tangine sounds like something I could manage - I might just give it a go - and pickled quine; now that is something I hadnt thought of.
Reply

5 Comments / 1 Pages

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