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Quince 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?
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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.
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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.
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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.
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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.
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10-27-2005 @3:40PM Berkana said... Lamb and Quince Tagine recipe, now online. ^_^
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