[Sca-cooks] Quinces

[Daniel Myers]

On Wednesday, August 20, 2003, at 02:17 PM, Melanie Unruh-Bays wrote:

> Imagine my surprise then when I find quinces at the supermarket last 
> night!
> Yes, they are still somewhat hard, but if I purchase them this weekend
> (they're $1.99 each, so I need to wait until payday) will they ripen 
> in the
> space of two weeks? What if I put them in a paper bag with some 
> bananas? Any
> other suggestions? Having actually found them, I really hate to not be 
> able
> to use them.

I generally recommend power tools for paring quince.  When ripe, they 
have about the same firmness as a billiard ball.

In other words, the ones you've found at the market probably are ripe.  
They will soften up just fine with cooking.  If you do substitute 
apples or pears though, be aware that quince have a lot more pectin and 
make firmer jelly and such, so you may have to reduce the other fruits 
further to get the same results.

Where are you that you are so lucky to have quince in the market?  I'm 
jealous.

- Doc (who's cooked with quince a couple of times and *loves* them - 
quince paste is awfully good too!)


-- 
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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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