Quinces are ripe

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Author Message   Gardenfiend  Supporting Member My Weather My Garden Posted on Thursday, September 25, 2008 - 01:00 am EST :    Lee? Anyone else? I'd be grateful for recipes! Gardenfiend - Germany, Zone "7a"   Lsr80308  Supporting Member My Weather My Time Posted on Thursday, September 25, 2008 - 02:00 pm EST :    Hi Mara, You are so lucky to have your own quinces. Here is the recipe I used. I have the Rice Cooker Cookbook where I first found the recipe but I have copied the recipe here from www.Recipezaar.com If you go to the site you can scale the recipe for number of servings and change from US to Metric measurements. The recipe number is 143180-just put the number in the site search box. I cooked them on top of the stove in a stockpot. I might have used less cloves and more candied ginger because I love ginger and lime and would have wanted those to be the predominant accent flavors. I used a blush wine but I don't see why it wouldn't work with a light red. Quince are very expensive in the regular supermarkets where I am but reasonable in the Mexican supermarket that I go to once a month or so. I don't know how these would freeze or if you could safely can them but they did keep over a month in my refrigerator (by then we had eaten them all, but they were as good as when they were first cooked so I'm sure they would have kept longer). They were wonderful as a side with pork and chicken and I also served them as a dessert with vanilla ice cream. They turn a lovely shade of pink when they are cooked with the wine. I will also post the recipe under desserts. Lee Pink Wine Quince Compote Recipe #143180 | 55 min | 15 min prep By: duonyte Oct 30, 2005 My quince tree's boughs are bending to the ground under the weight of the fruit. Quince is a lovely, old-fashioned fruit that deserves to be better known. This is one of my favorite recipes, from the Ultimate Rice Cooker Cookbook, by Hensperger and Kaufmann. SERVES 4 -6 , 6 cups (change servings and units) Change to: cups US Metric Close Ingredients * 4 cups fruity blush wine * 1/4 cup fresh lime juice * 1 3/4 cups sugar * 5 whole cloves * 1 pinch of freshly grated nutmeg * 2 cinnamon sticks, 4-in . each * 2 slices candied ginger * 3 medium quinces, about 1 1/2 lbs Directions 1.Place all ingredients, except quince, in the rice cooker bowl. 2.Quarter and peel the quinces with a sharp paring knife. With a melon baller or knife, remove the entire core area, cleaning out all the hard bits. Cut each quarter into 4 slices. Place the quince slices in the wine mixture. Close the cover and set for the porridge cycle. Open the cover twice during the cook cycle to release the steam. 3.When cycle finishes, check the fruit - it should be very tender. If it is not, reset for a second cycle and check every 15 minutes until desired texture is achieved. 4.Remove the bowl from the cooker and let cool. Pour the compote into a storage container, cover and refrigerate overnight. Keeps for up to 2 weeks in the refrigerator. 5. Note1: It's very important to clean the core carefully -there is a white membrane that will never soften. 6.Note2: white zinfandel or a jug vin rose work fine; authors also suggest a Blanc de Pinot Noir, Lancer's or Mateus. 7.Note3: I use only about half to 2/3 of the sugar and find this quite sweet enough. 8.Note4: I see no reason why this could not be made in a regular rice cooker, a slow cooker, or simmered in a saucepan on the stove, but then you are on your own as to the time. Cooking time is based on my rice cooker, yours may differ Lsr80308 - Colorado, Zone "5"   Gardenfiend  Supporting Member My Weather My Garden Posted on Thursday, September 25, 2008 - 03:54 pm EST :    Lee, this sounds delicious! Thank you for writing it up. We've had a bumper crop again this year. Far too many quinces! Gardenfiend - Germany, Zone "7a"   Lsr80308  Supporting Member My Weather My Time Posted on Thursday, September 25, 2008 - 04:33 pm EST :    You're welcome Mara. I mentioned to a friend of mine that I was posting this recipe and she asked if you would like other recipes using quince with meat. I know she makes a good quince and lamb dish, but I'm not sure just what she had in mind. Let me know if you would a recipe or two from her. Lee Lsr80308 - Colorado, Zone "5"   Ej  Supporting Member My Favorite Photo My Weather My Garden My Time Posted on Thursday, September 25, 2008 - 07:29 pm EST :    Mara can you post a photo of your Quince? I have tree and a bush but always thought the fruit was to hard. They are great to hit with a baseball bat:) Ej So.Cal. Zone 10a   Gardenfiend  Supporting Member My Weather My Garden Posted on Friday, September 26, 2008 - 01:59 am EST :    Will do, Ej. I don't think I can get the whole tree on a photo, but maybe a detail of the fruits and leaves will help. Lee - I'd LOVE recipes with lamb or other meat. My DH likes compotes and other sweets, so the recipe you posted is more for him. I'd enjoy the quinces as a condiment with a "hearty" meal. Gardenfiend - Germany, Zone "7a"   Gardenfiend  Supporting Member My Weather My Garden Posted on Friday, September 26, 2008 - 09:31 am EST :    Leaves are big and a bit floppy; on the back their colour is pale and the surface a bit felty. Gardenfiend - Germany, Zone "7a"   Lsr80308  Supporting Member My Weather My Time Posted on Saturday, September 27, 2008 - 09:51 pm EST :    What beautiful fruit! The photos of the fruit and branches are gorgeous. EJ, they are a hard fruit. You have to cook them a long time. I'm sure that I cooked them in the wine more than 45 minutes. Mara, I haven't forgotten the other recipes but my friend has house guests through Monday so it will be after that. Lee Lsr80308 - Colorado, Zone "5"   Gardenfiend  Supporting Member My Weather My Garden Posted on Tuesday, October 14, 2008 - 01:16 pm EST :    Well, I've got one to add myself - given us by a friend. It's so simple but the results are delicious: Slice the raw quince thin and put alternating layers of quince slices and sugar in a flat bowl. Let it stand. After a day or two the quince slices have lost a lot of water and are soft enough to eat. The sweet-sour taste is wonderful, with a heavy quince flavour. More quince-y than when they are cooked. Gardenfiend - Germany, Zone "7a"

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