Quinces have me so enrapt, it's a little frightening. I want more already. And I'm also wondering: why did people forsake this wonderful fruit? It's been said the cause was fire blight (a disease that affects pears, apples, quince and crabapples), but I think it's just because you have to work a little harder to prepare them. However, I think the payoff is way more than worth it.When I finally bought my 1/2 bushel, I knew that I was going to make jelly--that's a no-brainer with quince, the high priestess of pectin. I knew that quinces were good to eat (cooked that is, they're not really edible eaten out of hand) so I was searching for recipes. I found a gem buried on a page about quince at Gluten Free Girl. It was an anonymous comment. In a sentence this person described a beautiful recipe for quinces with red wine and honey. In a crock pot. I was hooked. Not only is this recipe amazingly easy, it's incredibly decadent. I wonder if the canner-ati out there think it's water bath safe. I think so, but didn't can it. It's in the fridge.
4 or 5 medium sized quince, ripe (Often greener quince are good for jelly and preserves because the pectin levels are higher. Here you can use your riper ones.)
8 ounces of honey
3/4 cup of red wine (Use a good wine. I used a lighter Rhone blend, good fruit, a little spicy.)
Peel, core and slice the quinces into wedges. (Save those peelings to throw into the pot for your jelly; posts will follow on this. If you want to save them, put them in a ziploc and freeze them.) Put the slices in your crock pot, cover with the wine and honey. Cook on low for 6 to 8 hours. The slices will hold their form, be dark burgundy, and feel like silky pudding in your mouth.
Here it is on top of applesauce cake with pecans and currants. No whipped cream necessary.
According to this:
ReplyDeletehttp://www.foodscience.caes.uga.edu/extension/documents/FDAapproximatepHoffoodslacf-phs.pdf
quinces are safely acidic, with pH of 3.1 - 3.4. Wine only ups the pH ante, so I say: can away!
I wish, wish, wish I could find some quince; I've never had any fresh, only those little cubes of quince jelly that fancy restaraunts will put on your plate. Not a fan but I think it's a texture thing.
really nice images. thank you! i like to make quince jam and use a similar recipe: quarter seven quince, cook in water until soft. mash, add a cup of dry white wine, a cup of demerara sugar, reduce to a paste. we eat the stuff on toast inside a week, sometimes freeze what's left over.
ReplyDeleteyour blog is so very inspiring, i love reading your adventures in canning, though i put up my fruit (figs, pears, blood oranges) in vodka to cover. it makes for a thoroughly joyous christmas.
hope your fig sticks sprout soon!
Jules you always have the loveliest pictures. I love your blog!!
ReplyDeleteKaela - Thanks for commenting on this, and backing up what I thought was the case. I got mine from Locust Grove Fruit Farm in Milton. I pestered a bunch of people to find them. I would love to see what you come up with. Amazing stuff, I bet.
ReplyDeleteMichael - No, no, thank you! Really! That sounds amazing. I'll be making that one, indeed. Don't tell me you have a quince tree, too?
I'm with you on covering fruit with vodka (or brandy). I do the same, along with all the jams and such. It does make for joy during the holidays!
Thanks, Meg!!!
ReplyDeleteQuinces really are the food of the Gods, lush and fragrant. I'm planning to can as many jar fulls this year as I can. I've kept them uncooked for months in a cool dry place but poached and slow cooked for 6-8 hours, well.... what can I say. You can also put one or 2 in your linen cupboard, if you possess such a thing, as their scent is just heavenly.
ReplyDeleteThe Quince scent is heavenly!!! I love walking through the orchard when they are ripening.
ReplyDeleteI wish there was more of an interest in the in my area; 8 trees is too much for me to something with!! But I like these ideas and I am going to try them.
For the vodka covered fruit, am I understanding right? Do you just literally cover thr fruit with vodka and store?
I'm still drooling over your quince paste from last year. and how do you get all this fruit around here? :)
ReplyDeleteI have to admit, I have yet to tackle the quince... you may be giving me the courage here!
ReplyDeleteGloria - They are the food of the gods. I keep on sticking my head in the box and inhaling deeply. I think I need more.
ReplyDeleteAllison - I wish I could experience that! Yes, you can quarter the quinces, put them in a jar and top with brandy or vodka. I also did two jars with sugar (1/2 cup to a pound of fruit). People will change their tune once they smell those!
Tigress - I wish I could send you some. I called a ton of people to find them, and they are just ten miles south of me.
Gen - Please do! I know you'll love them. And there's nothing to tackle, truly!
I've never even tried a quince, but I've seen them frequently at the Farmer's Market. So of course I will try them now. This sounds like a wonderful recipe to start out! By the way, I just finished making your green bean quickles. Can't wait to try them in a few days. I found I needed to nearly double the brine, though, for two quart jars.
ReplyDeleteBeautiful Quinces you have there.I've never seen them for sale other then in a grocery store in poor quality. I've seen a tree here and there and they are quite beautiful, a tree I've always meant to plant!
ReplyDeleteI've never tried quince! It sounds exciting. I've got to see if I can get some around here...assuming I can.
ReplyDeletePaige - I find that my brine is always off, whether it's my recipe or not. That and syrup for whole fruits, I always have to make some more. I hate that! So sorry!
ReplyDeleteGet some quince, okay? You'll thank me. : )
Baking Barb - I need to plant a tree. Really. Just so I can inhale that sweet smell.
Half a bushel! Lucky you! This is such an elegant recipe, so simple and I imagine ambrosial. I hope I run into some quince so I can try this recipe.
ReplyDeleteFresh Local and Best - It's so worthwhile! I'm sure you can find some quinces in your travels!
ReplyDeleteYou don't have to convince me about quinces: but you'll have to wish me luck; I can't find them!!! I saw them profiled in Martha Stewart this month and hoped that meant they were going to be the next new "re-" discovery, but my local groceries haven't gotten the memo. I want to make membrillo for my manchego cheese, your recipe, and all the stuff in Martha Stewart. Sigh...
ReplyDeleteSara - Thanks for the tip! Now I know to get that issue out from the library! (Rubs hands greedily.) It's a shame that they're not available. Last year I hounded my grocer and they never got them. I ended up getting them through a wholesaler in my area. I also noticed them in WalMart, of all places!! That was strange. (Generally, I do not shop there, for the record!) This year I called a bunch of local orchards and found a place that grows them. I'm in heaven!
ReplyDeleteI made your Quince with Red Wine and Honey yesterday, as well as Laundry, Etc's Quince Poached in Vanilla Syrup and Tigress in a Jam's Quince in Rose Water Syrup. Right now I'm making your Quince-Orange-Cardamom Marmalade. I still have a dozen quince left from my tree! Hmmm, what next? Thank you for your wonderful inspiration and recipes!!! Oh, and I made honeyed and spiced wine-poached apple slices today too.
ReplyDeleteHi Margy! So cool that you have your own tree! I'm planning on getting one next year. I hope! What great things you are making. I think that marmalade is one from Shae, at Hitchhiking to Heaven. It's gorgeous! I've got some more quince recipes up my sleeve--stay tuned! Btw, those apple slices sound grand!
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