RECIPES USING QUINCE RECIPES
QUINCE RECIPES | BBC GOOD FOOD
Quince is great for making jellies, jams and other preserves, such as the Spanish quince paste, membrillo. Discover our favourite recipe ideas for this seasonal fruit.
Provided by Good Food team
Number Of Ingredients 1
QUINCE JAM RECIPE | ALLRECIPES
Quince makes beautiful jam thanks to its deep pink color once cooked. It's also naturally high in pectin, so it thickens nicely without having to use thickeners. It goes very well with meats and cheeses. Store in the refrigerator for up to 2 weeks.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 12 servings
Number Of Ingredients 5
Steps:
- Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush.
- Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes.
- Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.
Nutrition Facts : Calories 183.2 calories, CarbohydrateContent 47.9 g, FatContent 0.1 g, FiberContent 1.8 g, ProteinContent 0.4 g, SodiumContent 4.4 mg, SugarContent 33.3 g
More about "recipes using quince recipes"
QUINCE PASTE RECIPE | ALLRECIPES
The quince is an old-fashioned, intensely aromatic, and dearly loved fruit. It is not an easy fruit to prepare, as it needs to be poached or cooked before it can be used in recipes. Quince paste is a wonderful accompaniment to cheese and crackers-try chevre as well as other mild, firm cheeses. You can also serve it for breakfast in place of jam.
From allrecipes.com
Reviews 4
Total Time 5 hours 0 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Jams and Jellies Recipes
Calories 169.5 calories per serving
From allrecipes.com
Reviews 4
Total Time 5 hours 0 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Jams and Jellies Recipes
Calories 169.5 calories per serving
- Store quince paste in an airtight container in the refrigerator; the color will deepen with age.
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SLOW-ROASTED QUINCES WITH HONEY, CINNAMON AND CLOVES ...
To me, quinces are a real treat. Incredibly hard and tart when raw, they're transformed by cooking into stunning crimson jewels with a distinctive flavour and haunting perfume. They traditionally have a fairly short season from mid autumn into early winter, but careful storage extends the season. As quinces ripen from greenish yellow to deeper gold, the pectin levels will drop, making them less suitable for jams and jellies but just as delicious roasted. Ask your greengrocer about varieties, as some quinces don't hold their shape as well during cooking.
From goodfood.com.au
Total Time 2 hours
Category Dessert
From goodfood.com.au
Total Time 2 hours
Category Dessert
1. Preheat your oven to 140C fan-forced or 160C conventional.
2. Carefully cut the quinces in half lengthways and lay them in a ceramic baking dish, cut side up. Scatter over the sugar, drizzle with the honey, add the lemon and orange zest and juice and pour over the verjuice. Scatter over the cinnamon quills, cloves and bay leaves, cover with baking paper and foil and bake for two hours.
3. Uncover and cook for a further two hours. Once cooked, the quinces will be crimson in colour and there will be a thick, fragrant and almost jam-like syrup in the dish.
4. You can serve the quinces hot or at room temperature, although once refrigerated they will need to be warmed through to relax the jelly. I especially like them served warm with plenty of chilled vanilla custard but ice-cream or cream are also good.
Tips
1. When buying quinces, select ones that are fragrant and heavy in the hand.
2. Use leftover cooked quinces to make quince paste, which is delicious served with cheese. Strain the syrup to discard the spices, remove the cores and puree the flesh with the strained syrup, strain again (not too fine - you just want to keep any stray skin or pips out) and set in a lined dish in the fridge.
3. Cooking the quinces in their skins really enhances their beautiful ruby colour once cooked.
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There are countless quince fruit recipes that exist however it’s much harder to find savory quince recipes. The good news is I’ve got quite a few that you can try. A good rule of thumb is any dish that would taste good with apples, will probably taste good with quince as well.
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