[Sca-cooks] Single quince recipe?
lilinah at earthlink.net
Tue Nov 27 12:33:01 PST 2007
>Surprisingly, I actually got a quince off of my tree this year - it
>was just planted this spring.
>Anyone have a recommendation for a recipe that would use a single
>quince? Condoignac will take more quinces than I have access to
>right now, so I'm looking for other recipes. Doesn't have to be
>medieval, though it would be nice.
The one large beautiful quince i got at the Berkeley Bowl, i cored
and cubed (big cubes) - i left the skin on.
Then i put it in a saucepan with enough water to cover and enough
sugar (3/4 cup at the most - you might like more) and the juice of
about 1/3 lemon to prevent oxidation.
I brought it just to a boil, then reduced the heat and let it simmer,
stirring occasionally. When the syrup gets thick you need to stir
frequently so it won't scorch on the bottom. When the quince is as
tender as you like it, and a lovely rosy color, remove from the heat
and let cool. I was doing other stuff at the time, running into the
kitchen from time to time to check on it, so i don't recall exactly
how long it took. Not horribly long... 45 min?
Then I stirred in about 1/2 tsp. orange flower water. If you don't
have that, some recipes i've read say to add a little vanilla
extract. However, I feel that vanilla is overused by Americans, so i
don't use it often. There are so many other possibilities. Since
quinces and roses are in the same botanical family, 1/4 tsp rose
water would also have been nice.
That single lovely large quince made about 2-1/2 cups stewed quince.
I swooned and moaned a little every time i ate some, it was so
I recommend this recipe because one can appreciate the full fragrance
of the quince without it being diluted by other ingredients like
chicken or cheese.
Note that cotignac doesn't particularly appeal to me - too sweet and
all that sugar interferes with my ability to taste the quince.
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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