BBB we have a grove of quince bushes in the woods below our lower pasture. It was once a homestead and the apple trees have long gone but the quince bushes are still living after about 100 years. I never knew what to do with them and dont know how to make quince jelly.
Here is one recipe:
My favorite way of cooking quince is to oven bake it in a sugar syrup with orange zest. Baking makes the flavor more intense than simmering.
Here are some recipes for baking quince:
Kydonia sto Fourno: Sweet Baked Quince
From Nancy Gaifyllia,
Your Guide to Greek Food.
Quince is a greatly underappreciated fruit in many countries, but if anything can change that, this recipe might be it. The raw fruit is astringent, but cooked with various amounts of sugar and spices, quince is delicious as a dessert, preserve, and spoon sweet.
3 1/2 pounds of whole quince
1 3/4 cups of sugar
1 stick of cinnamon, broken into 3 pieces
2 cups + 5 ounces of water
Preheat oven to 355°F (180°C).
Wash the quince well, remove and discard stem, and cut in half. Remove seeds and tough fiber surrounding the seeds. Place in a bowl of water until ready to use to prevent the fruit from darkening.
In a pot, add the water, sugar, quince seeds, and tough fiber, and boil for 8-10 minutes.
Quince baked in honey
Chef: Rob Scott
A delicious autumn desert
3 large quinces
80 gms butter
4 tbs honey
1/4 cup water
1 sheet aluminium foil
Preheat your oven to about 150'c.
Halve but don't peel the quinces.
Remove the seeds and core out the quince with a spoon to make a neat hollow.
In a baking dish place a 1/3 of the butter and grease the sides and bottom of the dish.
Place the quince halves into the baking dish, hollow side up.
gently pour the water around the edges of the quinces.
Place a sheet of foil over the baking dish and bake for about 3 hours (until the quinces are soft and a rich red colour), turning the quinces over at or about 1 1/2 hours into the cooking.
Serving Suggestion: When serving, serve hot with hollow side up and fill with the honey liquid and with a dob of rich double or clotted cream.
1 cup granulated white sugar
1 cup water
3 large quince, peeled, cored and thinly sliced
1 teaspoon each of dried lemon and orange peel
1 - 9-inch almond tart shell, unbaked*
1 cup heavy cream
1 large whole egg plus 1 egg yolk
1/4 cup granulated white sugar
1/2 teaspoon ground ginger, or to taste
Preheat the oven at 425 degrees F. Set the oven rack on the lowest position.
Place the sugar and water in a saucepan and bring to a boil; let boil over low heat until the sugar is dissolved, about 5 minutes.
Add the sliced quinces and the dried peel and poach over low heat until tender, 20 to 30 minutes. Let the slices cool in the syrup. (This may be done ahead.) Drain the quince slices; reserve the poaching liquid and refrigerate in a covered container for other uses**. Arrange the quince slices on the crust overlapping each other in a pretty pattern. Bake the tart for 20 minutes. If the crust darkens too much, cover it with aluminum foil.
While the quinces are baking, beat the cream, eggs, sugar and ginger together well with a fork until the mixture forms ribbons when you life the fork over the bowl.
Remove the tart from the oven. Reduce the oven temperature to 425 degrees F.
Very carefully, pour the custard mixture over the quinces and with a steady hand return the tart to the oven without spilling the custard over the rim of the tart (or ladle the custard into the tart while it is in the oven). Bake until the custard is just set, about 25 minutes. Cool the tart slightly and serve. Serves 6.
*To convert a regular pie crust to the almond tart crust, use:
3/4 cup all-purpose flour
1/4 cup finely ground almonds (or hazelnuts)
1/2 teaspoon salt
6 tablespoons cold butter in small pieces
1 egg yolk
ice cold water, starting with 1 teaspoonful, if needed to hold the mixture loosely together to pat into the 9-inch pie pan.
Combine ingredients and proceed as for making a standard pie crust.
**The reserved quince poaching liquid is an excellent base for recipes containing pork.