Quinces

Christine said:

You know it's really autumn when quinces appear at the greengrocer. I'm
putting some on to poach this afternoon.

I was just wondering, does anybody have a pet quince recipe?

I've got a Persian lamb stew recipe which contains quinces. It's very good.
I can post the recipe when I get home from work in about twelve hours.

Bob

Old Mother Ashby said:

You know it's really autumn when quinces appear at the greengrocer. I'm
putting some on to poach this afternoon.

I was just wondering, does anybody have a pet quince recipe?

christine

Mainly quince paste, always served with a cheese platter.

QUINCE PASTE (Membrillate)

1 pound quinces*
2 1/2 cups granulated sugar

Line an 8-inch square pan with plastic wrap. Set aside.

Peel and core the quinces and soak them briefly in salt water,
then rinse. Soak the cores in 1 1/2 cups water for 2 hours;
strain core water through a sieve. In a pot, boil quinces in 2
cups fresh water and the strained core water until quinces soften.

In a blender, grind quinces and sieve them; set aside. Strain
reserved liquid; set aside.

In a medium pot, boil sugar in 1 cup water to the soft ball stage
(234 degrees F) or until syrup forms a soft ball that flattens
when removed from cold water.

Mix in the sieved quince and the sieved reserved liquid. Continue
cooking over medium heat until the quince mixture thickens and
will not stick to the sides of the pot. Test by dropping a little
of the mixture on a plate to see if it lifts off when cool.

Remove from heat and transfer to a mixer bowl. Beat with the paddle
attachment until the mixture forms a paste. Spread the paste evenly
onto the square cake pan, taking care not to wrinkle the paper.
Spread the paste evenly so that no air spaces form when it cools.
After 24 hours the ate should be a solid cake of jelly. With a
sharp knife, slice into two 4 x 8-inch rectangles. Wrap in plastic
wrap and store in an airtight container until ready to serve.
Slice as you would a block of cheese.

Try eating this with a slice of cheese, or use in various recipes.

* You can also use guavas, mangoes, pineapples, peaches and plums
or whatever fruit you prefer.

--
Reg

On 22 Apr 2006 20:22:36 -0500, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Christine said:

You know it's really autumn when quinces appear at the greengrocer. I'm
putting some on to poach this afternoon.

I was just wondering, does anybody have a pet quince recipe?

I've got a Persian lamb stew recipe which contains quinces. It's very good.
I can post the recipe when I get home from work in about twelve hours.

Bob

Please do. I used to have one myself, many years ago and I adored the
dish. Somewhere along the way, it was misplaced and I have lost touch
with the friends who gave it to me. I would be grateful to have a
recipe again.

Boron