have been given 3. What do I do with them?

isabel57 - 2012-03-30 20:24:00

Peel, cut into quarters or eighths. Remove cores. Cut inyo chunks and cover with water, and add some sugar, SImmer until soft, and use as you would use stewed apples.

olwen - 2012-03-30 21:23:00

isabel57 wrote:

have been given 3. What do I do with them?

Quince jelly or quince paste

bev00 - 2012-03-30 22:40:00

bev00 wrote:

Quince jelly or quince paste

You can use the same quinces to make both. I did it a few weeks ago using a recipe off the net, but can't find it now.

This site has a method, but I thought the one I used was simpler. http://chocolateandzucchini.com/archives/2010/11/quince_jell
y.php

I boiled the quinces until tender (didn't peel or core), used the cooking liquid for jelly (I think I used lemon juice) then sieved the fruit and made paste from the pulp (can't remember is I used leomn juice in that).. But I had a supermarket bag full rather than 3.

Edited by olwen at 7:58 am, Sat 31 Mar

olwen - 2012-03-31 07:51:00

QUINCE JELLY:

Aunt Daisy recipes
3lb peeled, cored & diced quinces
3lb apples - peeled & chopped
2 minced oranges
6lb sugar
2lb raisins
1pt vinegar
1&1/2tsp cinnamon
1tsp cloves
Put spices in piece of muslin. Combine all ingredients & boil 45 mins stirring often. Test. Remove spices. Pour while hot into sterilised jars & seal immediately.

Quotejessie981 (54 ) 10:10 pm, Wed 30 Mar #2
I found I just had to boil and test it until some did set. It took a while. One batch I did took longer than the other one...

Quoteherika (534 ) 8:44 am, Thu 31 Mar #3
you need to boil it for ages, it will turn a lovely red colour. If you type quince jelly in the search box just on the left in the keyword or member box and then click on the little arrow by date posted then click anytime you will find loads of recipes there for quince.

Quotemargyr (464 ) 11:45 am, Thu 31 Mar #4
I just made some yesterday. All I do is wipe the quinces, number doesn't matter. chop them into pieces. Into a preserving pan or very large pot. Cover with water and bring to boil, then simmer until soft and mushy.
Strain through an old tea towel, or mutton cloth or muslin. Do Not Squeeze out otherwise you will discolour the jelly.
Measure the amount of liquid you have and add 3/4 cup of sugar to each cup of liquid. Add the juice of 1-2 lemons as well. Bring it all back to the boil and keep it at a rolling boil until setting test has been reached. Stir until sugar has dissolved so it doesn't stick.
Bottle into clean, sterilised jars and cover. If it doesn't have the nice rich red you are looking for a few drops of cochineal helps.

Quotecgvl (22 ) 1:06 pm, Thu 31 Mar #5
Have you ever tried quince paste like this? Start with crusty bread, blue cheese & then a dob of quince paste & then half a walnut? Very yum!

Quotemacandrosie (141 ) 6:21 pm, Sun 3 Apr #6
macandrosie wrote:

Have you ever tried quince paste like this? Start with crusty bread, blue cheese & then a dob of quince paste & then half a walnut? Very yum!

quince paste and blue cheese...agree divine

Quoterubyjane11 (1777 ) 6:33 pm, Sun 3 Apr #7
Instead of jelly make jam - much nicer as it has some "body" to it:

Version1: wash quinces and remove all fluff - quarter and cut out core, chop or grate and add very little water, just enough to steam and cook them. Put through a mouli and weigh. Add the same amount of sugar and cook until set. This is a very smooth "finish".

Version 2: wash quinces and remove all fluff - quarter and cut out core, put through a mincer and then cook with the same amount of sugar until cooked and set. This is a more "rustic" finish.

Version 2 can then be made into paste by slowly reducing further, then turning the very thick paste onto coarse sugar and rolling it out to 1cm thickness, cut into shapes, roll in more sugar and dry slowly in a drier or in a cool oven or over a wood fire.

Quoteuli (597 ) 8:59 pm, Sun 3 Apr #8
Am about to cook this year's quince harvest. Last year, the paste was delicious (I rolled mine in slivered almonds) but took ages to reduce. I now plan to make a batch of jelly that I'll just cook for a longer time until it is ruby red and very firmly set, and use that with cheese.

Quoteelliehen (3671 )

bev00 - 2012-04-02 22:12:00

Quince jelly Jam. Just Cover with water and gently Boil whole quince till the liquid is rich looking and the fruit has started to fall apart. Carefully scoop out the fruit to chill and eat later with yog or ice cream and or whipped cream and strain the liquid to get any bits out of it. measure how many cups of liquid you have then add cup for cup of the liquid and sugar and gently boil it till a little sets just like making jam. Devine.

sharon.nz - 2012-04-03 16:39:00

3lb apples - peeled & chopped
2 minced oranges
6lb sugar
2lb raisins
1pt vinegar
1&1/2tsp cinnamon
1tsp cloves
Put spices in piece of muslin. Combine all ingredients & boil 45 mins stirring often. Test. Remove spices. Pour while hot into sterilised jars & seal immediately.

Also go into the lefthand message board & put quince jelly, then under keyword put anytime. More recipes there.

Quote
jessie981 (56 ) 7:29 pm, Wed 20 Apr #2
Just in case you are still looking for a recipe.
This is the fabulous recipe for Quince Jelly and requires no straining in muslin

6 large quinces
3 litres water
2kg sugar
juice of 2 lemons

Wash and wipe quinces and remove any blemishes with a sharp knife, leaving the quinces whole. Put in large saucepan with other ingredients and slowly bring to the boil. Boil until jelly is rosy coloured and will set when tested (about 21/2 hours). Remove whole quinces and bottle jelly.

My grandmother taught me this recipe - it is so easy

Quote
supamom (135 ) 3:44 pm, Fri 22 Apr #3

moonshadowpops - 2012-04-21 22:41:00

Pickles7's Sticky Quince and Ginger cake

peel core and slice
2 large quinces [600grams left] cook in
600 mils of water with
160 grams of sugar
160 grams of runny honey
3 cm grated fresh ginger
juice of 1/2 a lemon simmer for 1&1/2 hours, stir occasionally
drain, reserve the liquor. leave the quince to cool. reduce the liquor until thick and syrupy.

Sift
250 grams of flour
2 tsp gr. ginger
1 tsp baking powder
1/8 tsp salt

Cream
150 grams butter
180 grams of sugar add
1 tsp vanilla
3 eggs 1 egg yolk one at a time then

fold in
the flour
100 grams cream fraiche
the chopped quince and
3 balls of stem ginger in syrup drained and chopped

Bake 1 & 1/4 hours 170 C
Make up syrup
3 Tbsp syrup from the ginger jar
3 Tbsp quince syrup mixed together.

When cooked pierce the top of the cake a few times with a skewer and brush on the glaze sprinkle over
2 Tbsp sugar cool in the tin for 30 minutes.
Cool on a rack.

uli - 2013-04-21 16:21:00

Turkish baked quinces in a delightful syrup with cinnamon. Lost the recipe but found this on google http://www.myconsciouseating.com/2010/05/turkish-quince-dese
rt.html

janny3 - 2013-04-22 03:43:00

janny3 wrote:

Turkish baked quinces in a delightful syrup with cinnamon. Lost the recipe but found this on google http://www.myconsciouseating.com/2010/05/turkish-quince-dese
rt.html

I will be on the look out for some more quinces, Turkish baked quinces look divine.

pickles7 - 2013-04-22 04:06:00

anyone in napier got any spare quinces or have seen any for sale. thx

korbo - 2013-04-22 14:30:00

This message was deleted.

elliehen - 2013-04-22 14:37:00

Most fruit shops further south should have them this time of year.
Ours are long gone :)

uli - 2013-04-22 17:48:00

This message was deleted.

elliehen - 2013-04-22 17:52:00

Quince tart tartin for dessert with yoghurt - delicious. Tomorrow night it will be quince clafoutis. My trees are just about bare and I am in Hawke's Bay, but I have blanched and frozen quince rings so I can keep on enjoying the desserts over winter.

gayle6 - 2013-04-22 19:45:00

will try the shop in Have Nth, the one with lots of different foodies....

korbo - 2013-04-22 21:55:00

pickles, if you find any, can you let me know.

korbo - 2013-04-22 22:43:00

Bellatinos in Havelock North were selling quinces supplied by me at $2 kg. They may have a few left but they are now several weeks old.

gayle6 - 2013-04-23 07:22:00

The member deleted this message.

gayle6 - 2013-04-23 08:38:00

korbo wrote:

pickles, if you find any, can you let me know.

I am off looking today. I passed some up the other day, I did not have time to deal with them, and one was a bit bad.

pickles7 - 2013-04-23 08:48:00

gayle6 wrote:

Bellatinos in Havelock North were selling quinces supplied by me at $2 kg. They may have a few left but they are now several weeks old.

Do they rot rather fast ?....gayle6]

pickles7 - 2013-04-23 08:49:00

Hi Pickles7, I find they go fusty and the skins mark up after a week or so. I have just put up the last of what I have and next year will list earlier as they were ready from the start of March.

gayle6 - 2013-04-23 12:40:00

pickles7 wrote:

I am off looking today. I passed some up the other day, I did not have time to deal with them, and one was a bit bad.

Hi Pickles, how many quince would you like?

cat286 - 2013-04-23 14:26:00

l still have heaps of them on both trees

griffo4 - 2013-04-23 17:55:00

cat286 wrote:

Hi Pickles, how many quince would you like?

If you have some....cat286.... could you list 4 for me please, I would love to try
http://www.myconsciouseating.com/2010/05/turkish-quince-dese
rt.html

Edited by pickles7 at 7:18 pm, Tue 23 Apr

pickles7 - 2013-04-23 19:17:00

gayle6 wrote:

Hi Pickles7, I find they go fusty and the skins mark up after a week or so. I have just put up the last of what I have and next year will list earlier as they were ready from the start of March.

ok I never look at fresh produce, I will add it to my favorites.

pickles7 - 2013-04-23 19:20:00

pickles7 wrote:

If you have some....cat286.... could you list 4 for me please, I would love to try
http://www.myconsciouseating.com/2010/05/turkish-quince-dese
rt.html

done!

cat286 - 2013-04-23 20:42:00

cat286 wrote:

done!

Thanks so much for the quince....cat286.... I will be trying more than the above recipe with all those.
I hope you enjoy the bottles of vinegar. .

pickles7 - 2013-04-25 16:33:00

You are most welcome, some of them may have a bit of brown on the inside so you have enough to throw those ones away! I will pass on the vinegar to my Mum. Thanks so much.

cat286 - 2013-04-25 19:39:00

I used to make this years ago.

Perfect quinces. Wash well and place in a saucepan.
mix cup for cup sugar and water, and pour over to a depth of about 2inches.
boil gently for ??? hours. I can't remember the time.
You can tell when it's ready though, the sugar/water mix will have gone a beautiful colour from the juices boiled out of the quinces, and will coat the back of a spoon.
Lift the quinces out very carefully so they don't break up in the water. Pour the water mix into jars where it will set perfectly.
Eat the quinces with cream, or custard for dessert.

You can tell why I don't do this any more, plus have no quinces anyway, but everything is delish

Quoteansypansy1 (23 ) 4:02 pm,

bev00 - 2013-05-09 23:11:00

This cake was nice, like a carrot cake , the quince were really hidden with the spices. The texture was very nice.
Quince Date and Walnut Cake

3/4 cup self-raising flour
3/4 cup wholemeal flour
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1 cup white sugar
4 medium eggs
1 cup sunflower or canola oil
1 tsp Vanilla essence
1/3 cup chopped walnuts
2 cups grated Quince....[wipe the fluff off do not peel].
3/4 cup chopped dates
juice and finely grated lemon peel from 1 lemon

Cream Cheese Icing
125g cream cheese, softened
50g butter, softened
2 1/2 cups Chelsea Icing Sugar or Lemon Flavoured Icing

Method

Preheat the oven to 180°C. Sift flours, spices and soda into a large mixing bowl. Add all remaining ingredients and stir with a wooden spoon until just combined, don't beat.
Line a 20 x 23cm cake tin (6 cm deep) with baking paper and grease well. Pour the cake mixture into the prepared tin and smooth the surface. Bake for 1 hour. The cake is cooked when a skewer is inserted into the centre of the cake and the skewer comes out clean. Remove from the oven and cool then remove from the cake tin and peel away the paper.
Spread the top of the cake with cream Cheese Icing.

Cream Cheese Icing
Beat all the ingredients together until smooth Icing consistency. Spread over top of cake.
I will put a pic up in my blog later when its iced

http://jumpingjellybeans-jellybeans.blogspot.co.nz/

pickles7 - 2013-05-10 00:10:00

I have 3 quinces left after making jelly and paste; I have just cooked them up and will be making a tatin with them tomorrow night.

katalin2 - 2013-05-10 09:16:00

have picked up some beautiful quinces from the saturday market in Nelson today so will be making some jelly with them

rubyjane11 - 2013-05-11 15:48:00

Sticky Quince and ginger cake
peel core and slice
2 large quinces [600grams left] cook in
600 mils of water with
160 grams of sugar
160 grams of runny honey
3 cm grated fresh ginger
juice of 1/2 a lemon simmer for 1&1/2 hours, stir occasionally
drain, reserve the liquor. leave the quince to cool. reduce the liquor until thick and syrupy.

Sift
250 grams of flour
2 tsp gr. ginger
1 tsp baking powder
1/8 tsp salt

Cream
150 grams butter
180 grams of sugar add
1 tsp vanilla
3 eggs 1 egg yolk one at a time then

fold in
the flour
100 grams cream fraiche
the chopped quince and
3 balls of stem ginger in syrup drained and chopped

Bake 1 & 1/4 hours 170 C
Make up syrup
3 Tbsp syrup from the ginger jar
3 Tbsp quince syrup mixed together.

When cooked pierce the top of the cake a few times with a skewer and brush on the glaze sprinkle over
2 Tbsp sugar cool in the tin for 30 minutes.
Cool on a rack.

Quotepickles7 (544 ) 9:33 am, Sat 19 May #1
Sticky Date and Coconut Cake

Ingredients
1 cup dates
1 cup water
1 tsp baking soda
60g butter
1 beaten egg
1tsp vanilla
1 cup sugar
1 1/2 cups flour
1 tsp baking powder

Method
Preheat the oven to 180C.
Grease 20cm round cake tin with butter.
Place the dates, water and baking soda in a small saucepan on a low heat and boil until the dates are soft. Set aside.
Cream the butter and sugar (don't be alarmed if it seems sugary!), then beat in the eggs and vanilla.
Sift the flour and baking powder, then combine with the butter mixture.
Add the date mixture.
Pour into a cake tin and bake for 35 minutes until it feels firm. Remove from oven.
While baking make the topping. (In my house I normally make a double mixture of topping as this is my favourite part!)

Ingredients
1 cup shredded coconut (must be shredded not desiccated)
1 cup brown sugar
60g butter
2 tbsp milk

Method
Put all ingredients into a saucepan.
Warm this mixture gently until pourable then pour over cake and bake for another 25 minutes or until an inserted skewer comes out clean.
Cool on a rack at room temp then serve.

Quotepickles7 (544 ) 10:51 am, Sat 19 May #2
Olive Oil and Quince Paste Madeira Cake

(Bizcocho de Aceite Dulce de Membrillo)

Ingredients

zest of 1 lemon and 1 orange – finely grated (reserve the orange for juicing)
150g caster sugar
1 1/2 C plain flour
1 tsp ground cinnamon
pinch of salt
2 tsps baking powder
150ml light olive oil
3 eggs
juice of one orange
100g to 150g firm quince paste – diced

Method

Preheat the oven 175°C and grease and line a loaf tin with baking paper (about a 1 Litre capacity)

Place the orange and lemon zest with the caster sugar in the mixing bowl. Rub the zest into the sugar until most of the sugar has turned into a nice lemony colour (this infuses the sugar with the citrus oil).

Stir in the flour, cinnamon, salt and baking powder.

In a separate bowl, whisk together the oil, eggs and orange juice.

Beat the wet ingredients into the dry ingredients until you have a smooth batter.

Spoon a third of the batter into the loaf tin and scatter over the diced quince paste. Spoon another third of the batter, scatter some more quince paste over then pour the remaining mixture over the top.

Bake for 10 minutes then dot more quince paste over the top.

Bake for a further 30 minutes or until it’s well risen and a skewer comes out clean when inserted into the cake.

Remove from oven and allow the cake to completely cool in the tin.

Dust the top with icing sugar and serve with a dollop of marscapone and fresh orange slice

bev00 - 2013-05-21 00:04:00

go into allthecooks.com and put in quinces. I have made the Persian Quince stew - yum - and am going to make the Brandied pumpkin and quince cobbler this week. I got carried away with recipes. Brown rice pudding looks yum too

I found a really nice looking appe/quince tart recipe that I might try; http://allrecipes.co.uk/recipe/16805/apple-and-quince-tart.a
spx.

Edited by bev00 at 12:56 am, Thu 20 Jun

bev00 - 2013-06-20 00:54:00

Just planted my quince tree, so hope it will not be too many years before I have plenty of my own.

cookiebarrel - 2013-06-20 14:25:00

This message was deleted.

elliehen - 2013-06-20 15:38:00

elliehen, now that is a scary thought, seven years to get three. Just hope wee tree does me proud. Not sure how long it takes to fruit.

cookiebarrel - 2013-06-22 04:03:00

olwen wrote:

You can use the same quinces to make both. I did it a few weeks ago using a recipe off the net, but can't find it now.

This site has a method, but I thought the one I used was simpler. http://chocolateandzucchini.com/archives/2010/11/quince_jell
y.php

I boiled the quinces until tender (didn't peel or core), used the cooking liquid for jelly (I think I used lemon juice) then sieved the fruit and made paste from the pulp (can't remember is I used leomn juice in that).. But I had a supermarket bag full rather than 3.

Hi Olwen - I have quinces with a little damage from falling off the tree onto gravel ... do you know if I can still use them to make jelly & paste or does the cooking whole method only work if the fruit remain completely whole? (I will have to cut away the gravel damage before cooking)

winnie231 - 2014-03-27 16:51:00

I've got some quinces in the slow cooker now, poaching in sugar water. The house smells wonderful. I've never had quince before...

randomprecision - 2014-03-27 16:57:00

the quinces are ripening on the tree ..

bev00 - 2015-03-27 22:34:00

winnie231 wrote:

Hi Olwen - I have quinces with a little damage from falling off the tree onto gravel ... do you know if I can still use them to make jelly & paste or does the cooking whole method only work if the fruit remain completely whole? (I will have to cut away the gravel damage before cooking)

Yes you can, ours always had blemishes on them. Cutting them up doesn't affect the outcome for Jelly or stewed.
I love them stewed and as Jelly and paste. No longer have a tree so they have become a special treat.

cgvl - 2015-03-28 09:50:00

Quince time again - bump

uli - 2016-03-25 21:03:00

Made a Paste out of the ones from my tree. Usual recipe but boiled down for a day in my slow cooker by 2/3's. I used jam setting sugar.
Lovely salty paste once set and used with a salty cheese.

fhpottery - 2016-03-27 08:24:00

** another thread bumped for the coming quince season...**

autumnwinds - 2017-03-26 17:22:00

Cheers for all the bumps, was just coming here to see what quince recipes I could find.

Got a big bag for $5 over the weekend, so keen to try something (never eaten them before). :)

unknowndisorder - 2017-03-26 18:47:00

bump

bev00 - 2018-03-26 21:35:00

** another of the quince threads bumped for the coming quince season...**

autumnwinds - 2019-03-21 23:39:00