Over the years our customers have been a wonderful source of recipes, and combined with Jane Grigson's Fruit Book and others, we hope the following should answer the question "but what do I do with the quince"?
- Special Jam
- Tarte Tatin
- Water Ice
- Ice Cream
- Spiced Quinces
Peel, core, cut into quarters and cover with water. Simmer until tender and put in a jelly bag. To each pint of juice allow 1 lb of sugar. Boil until set (220°).
1 lb quinces | 1 lb loaf sugar | 1 pt water | A little brandy.
Peel and core, cut into quarters and put in cold water. Boil peelings and cores until tender. Strain off liquic. Put peeled quinces in liquid and add sugar. Boil until tender keeping them close covered. Beat them "till they be of the right thickness". Pour into pots, and when cold cover with brandied paper.
Quince Special Jam
4 lbs apples and pears to 3 lbs quinces | 2½ pts water | 8 lbs sugar | Rinds and juice of 2 lemons
Peel and core all the fruit and cut up. Keep the peels and cores and tie them in a bag with the lemon rind. Put all together (not including sugar) and boil until quite soft. Take out the bag and squeeze it dry. Add sugar and lemon juice and boil until set.
Use quinces instead of tomatoes or apples in your own recipe or try the following:
2 lb quinces | 1 large onion | 8 oz seedless raisins | 1 lb moist brown sugar (or demerara) | 1 pint vinegard | ½ oz peppercorns | 1 tsp salt | 1 tsp mixed spice
Peel, core and chop or slice quinces and put into a suitable saucepan. Add all the other ingredients and simmer together for 2 - 3 hours or until quinces become pulpy and mixture thickens. Pour into hot jars and seal securely. (From Home Made Pickles & Chutneys by Babs Honey - © 1978 EP Publishing Ltd)
2 lb quinces (weighed after peeling> | 2 ¾ pints water | 2¾ lbs sugar
Peel, core and cut quinces into small cubes, put with 2 pints of water into a pan. Bring to the boil. Add sugar, remove from heat, stir until completely dissolved, then put back on the heat. Boil gently until the fruit is soft but not broken. Meanwhile, boil cores and peel of quinces in the rest of the water (¾ pint) until all is soft and the liquid reduced to about half. Strain this into the quince and sugar mixture. Boil hard until jam sets when tested. Cool a little then put into warm pots.
Quince Tarte Tatin
A change from the usual apple variety
Pastry: 4 oz plain flour | 2 oz butter | 1 egg yolk | 1 oz icing sugar
Filling: ½ oz melted unsalted butter | 2-3 oz soft brown sugar | 1 large / 2 medium quinces | 2 tbsp honey
Brush the inside of a 7-8 inch sponge tin with the melted butter. Line the base with greaseproof paper and brush with more melted butter. Sprinkle the brown sugar evenly over the paper and press down.
Sift the flour into a bsin. Add the butter, cut in knobs, and rub into the flour. Sift in the icing sugar and stir in the egg yolk and 1 tablespoon of water. Mix to a rough dough in the basin, before kneading it on a floured working surface until smooth. Roll the pastry out to a circle the size of the tin and trim neatly.
Peel, core (taking care to remove it all as it can be gritty), and slice the quinces. Gently poach in honey and water, until parcooked. Arrange in circles over the brown sugar. Lift the pastry on top of the quince slices and press down. Bake in centre of oven at 180° (350F) for approximately 30 minutes or until golden brown.
Cool the tart, turn out, upside down on a serving plate. Serve warm with cream.
Quince Water Ice
2 lb quinces | 14 oz sugar
Peel and core quinces being careful to take out all gritty bits which surround the core. Cut into small pieces and put in large saucepan with just enough water to cover. Cook over low heat until quite soft, adding a little more water if necessary. When soft, liquidise and sieve. There should be about 1 pint of puree.
Boil 1 pint of water with the sugar for about 10 minutes, by which time it should be reduced to 1 pint syrup. Aloow this to cool, then stir in the quince puree. Freeze for 1-2 hours until mixture is mushy. Remover from freezer, beat well. Pour into waxed or plastic containers and replace in freezer. Remove from freezer 10-15 minutes before serving.
Quince Ice Cream
1 lb quinces | 6 oz sugar | ¼ pint water | ¼ pint double or whipping cream
Make puree of quinces using previous recipe. Boil sugar and water for 3 minutes. Add htis syrup to the puree and allow to cool.
Whip cream and fold into the quince puree. Freeze 1-2 hours until mushy. Remove from freezer, beat well, pour into plastic containers and freeze again.
Remove from freezer 1 hour before serving and leave in fridge
Peel, core and slice quince into 8 pieces. Cover with cold water, adding salt. Boil for 5 minutes, strain. Boil peel and cores coered with fresh water for ½ hour, strain. To each pint of juice add 1 lb sugar, ¼ pint wine vinegar, coriander seeds, a clove and spices (not powdered) to taste. Pour into bowl, leave one day. Drain off syrup, reboil and pour over fruit. Do again next day, reducing syrup until quite thick. Put fruit into jars and pour over syrup. Excellent wiht hot or cold ham, pork and turkey.
Roughly chop 4 lbs quinces and stew with ½ pint water until soft. Sieve and weight the pulp. Boil with an equal quantity of sugar until the paste leaves the sides of the pan. Stir continually to prevent burning - also wrap your hand in a cloth because it bubbles and spits. Pour into flat trays lined with greaseproof paper and leave in an airing cupboard or bottom of AGA to dry for 3 or 4 days. When completely firm like Turkish Delight, cut into small pieces and roll in castor or icing sugar. Store between greaseproof paper in airtight tins. Eat with cream cheese as a pudding or excellent as Christmas sweets.
1 large ripe quince | 12 oz white sugar | One bottle cheap vodka
Grate quince. Place in wide necked jar with sugar. Add vodka and shake daily. Strain into bottle and drink at Christmas. It improves with keeping - if you can resist it!