Raw
Unless the sweet variety of quinces are available, they are too acidic and astringent to be eaten raw.
Cooked
Quince has the firmness of a hard winter squash, so be sure to use a large, firm chef's knife to cut it into halves, quarters, or slices. Peeling works well with a vegetable peeler or a small paring knife. Remove the core with a small, very firm paring knife.
A slice or two of peeled quince added to apples or pears while they cook will add appealing flavor and aroma to the dish.
Quince makes an excellent fruit sauce similar to applesauce. Though the flesh is white when raw, it turns a delicate pink when cooked. Peel a few quinces, slice them with a very firm knife, and remove the seeds. Cook them in a small amount of water with plenty of sweetener of choice until they reach a pulpy consistency like applesauce. Mash or puree in a food processor, and serve as a dessert or accompaniment to savory dishes.
Quince sauce makes an excellent companion to potato latkes (pancakes).
A modern adaptation of Quince Cheese involves coarsely chopping quinces and oranges and cooking them in a small amount of water until they become pulpy. Next they are strained, combined with sugar, and simmered for almost 2 hours. A drop or two of orange blossom water or rose water is added. Then, the mixture is turned into an oiled bowl, sealed, and stored for about three months. The "cheese" is then unmolded onto a platter and served as an accompaniment to savory dishes.
Quince Jelly
Making quince jelly is easy and delicious. A jar of this special jelly also makes a well-appreciated homemade gift. When making the jelly, do not peel the quinces, and do not discard the seeds. Include them in the cooking process to enhance the jelling process.
To make a batch of quince jelly, combine in a large stock pot 20 large Granny Smith or Rome Beauty apples cut into eighths, 1 dozen quartered quinces, and 2 quarts currants. Cover this mixture with water and cook until softened. Spoon cooked mixture into
several layers of cheesecloth or a fine mesh bag with small openings. Hang the bag from kitchen faucet over a large bowl or pot and allow to drain overnight to extract all juice. The solid pulp can be reboiled for a second batch, if desired.
For each cup of juice, add 1 cup sugar and reboil to dissolve sugar. Pour into hot sterilized jars, seal, and store in cool dry place.
It's unfortunate that quinces seldom receive much recognition in American cooking. They truly are one of the many gems of Persian origin and are prized for the delicious jams and jellies made from them. Similar to apples in texture, quinces are a bit drier, firmer, and far more tart, which makes them an ideal fruit to use in baking. Qunces are very receptive to seasonings and spices and are easily peeled with a vegetable peeler. The challenge is cutting them-they are super tough and require a knife with a firm blade, such as a chef's knife and a paring knife for the detailed trimming. Be sure to allow them plenty of baking time to soften.
QUINCE ESSENTIAL APPLE CRISP
Yield: 8 to 10 servings
3 quinces, peeled, cored, and thinly sliced
2 apples, peeled, cored, and thinly sliced
1/4 cup (60 ml) lemon juice
1 1/3 cups (320 ml) broken walnuts, coarsely ground
1 cup (240 ml) brown sugar
1/2 cup (120 ml) black raisins
1/2 cup (120 ml) whole-wheat pastry flour
1/3 cup (80 ml) old fashioned rolled oats
2 tablespoons natural sesame seeds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
Pinch salt
1/2 cup (120 ml) plus 2 tablespoons maple syrup
1/4 cup (60 ml) water
1 tablespoon plus 1 teaspoon rose water (optional)
1 teaspoon vanilla extract
- Preheat the oven to 350 degrees (Gas Mark 4) and have ready a lightly oiled, 3-quart (3 liter) baking dish. Stir the sliced quinces and apples together in a large bowl and toss with the lemon juice.
- Combine the walnuts, raisins, brown sugar, pastry flour, rolled oats, sesame seeds, cinnamon, cardamom, and salt in a separate large bowl, toss well, add to the quince-apple bowl. Mix well to distribute the spices evenly.
- Stir together the maple syrup, water, rose water, and vanilla extract in the medium bowl and add to the quince and apple bowl, mixing thoroughly. Spoon the mixture into the prepared baking pan and cover with aluminum foil, shiny side down.
- Bake for 45 minutes, remove the aluminum foil, and bake 10 to 15 minutes longer. Fork test the quinces for tenderness. If they are tender, remove the baking dish from the oven, cool slightly, and serve warm.
Note:
Quince Essential Apple Crisp can be made a day or two ahead and gently reheated at 350 degrees (Gas Mark 4) for 15 minutes. If the baking dish is glass and is taken from the refrigerator, start warming it in a cold oven to avoid cracking the glass.
For an extravagant dessert, spoon a portion of the baked Quince Essential Apple Crisp into a bowl and top with a generous scoop of soy-based vanilla ice cream.