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6:54 pm
November 11, 2009
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Shells
| | Vancouver Island, British Columbia | |
| Superstar | posts 1184 | |
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Anyone know what to do with quince?? I planted a quince tree and its the only thing that produced much fruit. Most of it has dropped so I will leave it for the deer but I want to know what to do with what is left on the tree.
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7:08 pm
November 11, 2009
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ChrisUK
| | Netley Hampshire UK | |
| Mighty Chicken | posts 333 | |
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Very popular in Medieval England, Make a cordial infused with Brandy,called something like Ratiffa. Also popular in a pie.
Boil your Quinces in Water, sweetened with Sugar, till they be soft, then skin them and take out the Cores; after that boil the Water with a little more Sugar, Cloves, Cinnamon and Lemon peel till it becomes of the thickness of a Syrup; when cold lay your Quinces in Halves or Quarters, scattering Sugar between each Layer; put a pint of the Syrup, or more according to the Biggness of your Pye or Tart,
Recipe from 1707.
Ps read your pm I sent you
Take Quinces and weigh them, core and pare them, then take for every pound of Quinces a pound of Sugar; then take Quinces and grate them and strain them; for every pound half a pint as the juyce of the Quinces, and half a pint of fair water; the water, and sugar, and syrrop must be first boyled and clean skimmed, then put in your Quinces and turn them still to keep the colour of them: then let them boyl so till the Quinces be tender, they must seethe very softly, for fear of breaking; and ever as the scumme ariseth, you must take it off with a feather.
So fair maid,be off with you to the kitchen forsooth
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Im a lonely little Petunia in a Cabbage patch
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7:18 pm
November 11, 2009
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ChrisUK
| | Netley Hampshire UK | |
| Mighty Chicken | posts 333 | |
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Found it;
| Ratafia of Quinces |
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You must have some Quinces, and rasp them with a Grater; all being grated, you must have a Piece of strong Cloth, put in a small handful, and squeese it with all your Might, that the Juice may come from it; when all is squeesed and you have all the Juice, put it in a Preserving pan, let it take just one single Boiling, and let it cool; being cooled, measure two Quarts of Juice and two Quarts of Brandy, Measure by Measure, and clarify some Sugar; to each two Quarts, ten Ounces of Sugar, a Piece of Cinnamon, four Cloves, and three or four Grains of white Pepper whole; stop up your Jug very close, put it aside for two or three Months, put it through a Straining-bag, until it come very clear, and put it up in Bottles flopped very close
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Im a lonely little Petunia in a Cabbage patch
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7:55 pm
November 11, 2009
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Pete
| | WV | |
| Moderator
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In my youth, the ladies made quince jelly. I'd probably like it now, but it was much too subtle back then for this kid. It tasted sorta like watered down apple jelly, which I also didn't like. Hmm. Maybe that's why they called them "quince apples?" If I remember correctly, they would use them in pies as well.
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Anulos qui animum ostendunt omnes gestemus!
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8:32 pm
November 11, 2009
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Shells
| | Vancouver Island, British Columbia | |
| Superstar | posts 1184 | |
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ChrisUK said:
Very popular in Medieval England, Make a cordial infused with Brandy,called something like Ratiffa. Also popular in a pie.
Boil your Quinces in Water, sweetened with Sugar, till they be soft, then skin them and take out the Cores; after that boil the Water with a little more Sugar, Cloves, Cinnamon and Lemon peel till it becomes of the thickness of a Syrup; when cold lay your Quinces in Halves or Quarters, scattering Sugar between each Layer; put a pint of the Syrup, or more according to the Biggness of your Pye or Tart,
Recipe from 1707.
Ps read your pm I sent you
Take Quinces and weigh them, core and pare them, then take for every pound of Quinces a pound of Sugar; then take Quinces and grate them and strain them; for every pound half a pint as the juyce of the Quinces, and half a pint of fair water; the water, and sugar, and syrrop must be first boyled and clean skimmed, then put in your Quinces and turn them still to keep the colour of them: then let them boyl so till the Quinces be tender, they must seethe very softly, for fear of breaking; and ever as the scumme ariseth, you must take it off with a feather.
So fair maid,be off with you to the kitchen forsooth
Well as soon as I have finished slaying dragons and cleaning the castle I will rasp me some quince … now I do have one question … duck or goose feather with which to take off the scumme as it ariseth??
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3:43 pm
November 12, 2009
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Shells
| | Vancouver Island, British Columbia | |
| Superstar | posts 1184 | |
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Was going to post some photos of my quince but I cannot get it to work …. so suffice to say that I have 5 healthy quince to find a recipe for
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4:38 pm
November 12, 2009
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Helen
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| Super Chicken | posts 582 | |
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We had a huge quince tree out by the outhouse at the farm when I was a kid. My Grammy used to make quince jelly, and I think she made pies, too, but I can't remember how she did it. Some people think that perhaps quinces where the original Golden Apples of the Hesperides. That one just popped out of my trivia-soaked brain  !
p.s. Martha Stewart Living ran an article on what to do with quinces awhile back, but I can't remember what year or issue  . Just remembered…some people also stew them. Core, pare and cut them in slices like apples, and then stew just like you would any other fruit, until they are tender.
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George Orwell – 1984
- Orthodoxy means not thinking–not needing to think. Orthodoxy is unconsciousness.
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5:27 pm
November 12, 2009
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BuckeyeGirl
| | N.E. Ohio | |
| Admin
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I remember my grandmother using quince added to apple jelly, but she used a lot more than that, of course, it was a lot of apples from her trees out back she made jelly with.
Perhaps candied quince which I had as a topping over some pound cake once? I never got the recipe for that, but here's one that sounds promising. Hopefully someone else here has an old family favorite too!
Candied quince
Total time: About 1 1/2 hours
Servings: Makes 1 pint
From Barbara Ghazarian's "Simply Quince." For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make and delicious any way you serve it.
3 cups sugar
1/2 cup water
1 pound fresh quince, peeled, cored and cut into 1-inch-thick wedges (about 3 cups)
1. In a large, heavy-bottomed saucepan, combine the sugar and water. Add the quince and stir to coat.
2. Heat the mixture over medium heat until the sugar melts completely and begins to bubble, stirring often so the fruit does not burn. Reduce the heat to maintain a very gentle simmer and continue to cook, stirring occasionally, until the fruit is softened and turned to a rich rosé or red color and the sugar has reduced to a thickened, syrupy consistency, about 1 1/4 hours. Remove from heat.
3. Serve with a little heavy cream or yogurt spooned over top, or use as a topping for vanilla ice cream.
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If tomatoes are a fruit, then isn’t ketchup technically a
smoothie?
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