Sunday, June 13, 2010

Winter in Melbourne - Quinces quick or slow

These are the leaves of our maple trees - yellow, orange, red and burgundy.  Or brown and dead where they have fallen.  The kitten loves watching them fall and chases them endlessly.  He just does not understand why they keep falling.

Quinces are in season, and look at their yellow nubbliness.  Truly a fruit only a mother could love.   They are usually used for making something grandmotherly like paste or jam but they are wonderful stewed and poached. 

Perfect on a cold winters morning with Greek yoghurt (the sourer the better, I can't stand sweet yoghurt any more it makes me feel physically ill) and meusli.



Who first thought of eating these, I wonder?  They taste terrible uncooked. 
The first way produces quinces which are pale and caramelised.


Method

Peel and quarter two quinces and two cooking pears (like Beurre Bosc).

Barely cover with a sugar syrup made by boiling two parts water to one part sugar.  


Bake in the oven at about 180 for an hour or so. I forgot about these, and they became tender with crisp sugary edges. Most of the liquid dried up, so I don't necessarily recommend the 'I forgot' method but I think they turned out well. 


And here they are at breakfast time. 



The next method produces rich winey (not in a complaining way) quinces.

Method

Peel and quarter three quinces.  Do not core.

Place in a put with the peelings, about half a cup of red wine, a quarter cup of caster sugar, a cinamon stick, two cloves and a splash of orange juice.  

Bring the boil and cook until tender.  Quinces vary dramatically.  Check with a sharp knife before cooling in the sticky liquid. 

Eat with vanilla icecream.  



Here they are after an hour or so of gentle simmering. I even found a matching bowl with quince coloured edging.  





8 comments:

Jenny Schouten Short said...

Good for you with the quinces. I've never tasted them but might now. I live in Holland and my husband just cooked a cow tongue today, and yesterday. It is really good with a Southern US recipe I found on line. A friend gave it to him. Don't be afraid to try something.

jules @ The Diversion Project said...

Oh yum! I love quinces - they are just such a lovely comfort food in winter. jx

justherdingcats said...

I dont believe it - this is fantastic - we have q quince tree that we never know what to do with the fruit - now recipes are landing in my lap! I will be trying this in the autumn here in England.

brismod said...

I have a sudden craving caramelised quinces for breakfast (and maybe a little bit of blue cheese), Jane. They look delicious.

Julie@beingRUBY said...

HI Jane
Well I have never tried quinces but remembered my dad loved them... I suspect though with my newly acquired insulin resistance the sugar part would be a no no.... your images though look really yummo!!!

thanks for popping by today and visiting the wayward blogger!!! take care xxx Julie

Laura [What I Like] said...

It is so wonderful that you are halfway around the world and I can see you enjoying my favorite things that won't be available to me for half a year! I do pretty much the same thing with quinces, but I have to admit I also like having them in a bowl in the kitchen perfuming the air with that lovely scent...

Millie said...

I adore a slow-cooked quince or 3 Jane, you have my mouth watering! I will admit to throwing a few spoons of creme anglaise over mine though. Reminds me of my darling Mum's yummy winter quince & apple crumble.
Millie ^_^
P.S. Thanks so much for your interesting wok thoughts, great info. as per usual.

Gifts of Serendipity said...

Hi Jane,
Thank you for the recipes, quinces truly are the ruby red jewel in the winter fruit crown.
Your pictures have evoked a whole stream of memories of eating them with excellent vanilla ice-cream when visiting my Grandparents farm.
We can't grow quinces in my part of the world [too hot] but am sure one of our excellent grocers will have some in stock soon.

Felicity

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