Top 10 Luscious Quince Recipes For Fall (2024)

FAQs

Top 10 Luscious Quince Recipes For Fall? ›

Quinces combine well with apples and pears, as well as almonds, oranges and ginger. Poaching is perhaps the best way to bring out the full flavour and velvety texture; try poaching them in pomegranate juice to give a stunning purple colour.

Quinces combine well with apples and pears, as well as almonds, oranges and ginger. Poaching is perhaps the best way to bring out the full flavour and velvety texture; try poaching them in pomegranate juice to give a stunning purple colour.

The Best Methods for Cooking (and Preserving) Quince

One traditional method is to peel and cut the raw fruit, soak it in salted water, and eat the slices after a couple of hours. It's an acquired taste! More common is to use cooked quince as dessert or as part of a savory entrée.

Peel the quince, then cut into quarters. (Some cooks leave the skin on; I do as well if I'm making jam or mebrillo where it will just melt into the cooked mixture.) Carefully remove all of the tough core from each quarter with a knife. The quince sections can now be used to make poached quince, quince jam…or frozen.

This fruit is packed with vitamins, minerals as well as fibers, pectin and tannins. Quince is known by its many therapeutic effects that include antioxidant, anti-inflammatory, antimicrobial, anti-ulcerative, and anticancer actions.

Delicious with hard cheese such as cheddar, comté or gruyere and especially hard ewes milk cheeses such as Berkswell.

Diarrhea. Coughs. Stomach and intestinal swelling (inflammation). Skin injuries, when applied to the skin.

The quince is native to Persia (Iran), but was also cultivated in Greece and Turkey. Today, the herb is cultivated throughout the world [6]. The plant has been used in Iranian folk medicine for a variety of diseases. The seed is a mild but reliable laxative, astringent and anti-inflammatory.

While quinces can be eaten raw, they are not often eaten raw due to their tartness and tough skin. Its flavor is compared to a combination of crisp pears and tart apples. Cooked quinces have a sweeter, more delicate flavor and a softer texture than raw quinces.

You can eat quince raw but they can be quite tough if they are not cooked and the flavour can be quite tart. You would need very strong teeth to bite into a fresh quince! Cooking quinces makes them softer and sweeter. The taste is a delicate combination of fresh pears and crisp apples.

Can you overcook quince? ›

Reducing the sugar content sets you up for the risk of overcooking and making quince-flavored syrup or caramel.)

Normally if I've frozen them it has been stewed for future use in pies and tarts, a bit labour instensive if you're short on time. However this year I just threw about 10 kilos in the freezer – put them whole in bags in about 1kg lots and hoped for the best. It has been a great success.

Quince was also found to have strong anti-inflammatory and antioxidant capacity. This study paves the way for further studies on the cardiovascular effect of quince consumption as a beneficial nutraceutical in humans.

Quince improves heart health by regulating blood pressure, reducing cholesterol, and combating inflammation. The fruit's antioxidant properties neutralize free radicals, promoting overall well-being.

Let's start with the basics: According to the USDA, one quince contains 52 calories, 0.37 grams of protein, 0.09 grams of fat, 14 grams of carbohydrates, 1.7 grams of fiber, and 13 grams of sugar. They're an adequate source of vitamin C, potassium, iron, copper, and zinc, as well as pectin.

The taste of quince is citrusy, but gentler and without the sharpness of a lime or lemon, so it can be a brightener of other flavours – the fruity component in a tagine, the lemony note in an apple pie – or can stand alone, baked mellow and pink (as the yellow flesh turns on slow cooking) with the spices of the season.

Your quince paste should keep indefinitely. It's a great accompaniment to cheese, or can be melted down and used in fruit tarts and pies. It should be cut into small wedges or squares to serve.

Some describe the taste of a cooked quince as the perfect mix between an apple and a pear. If you want to try quince but can't find it in your local supermarket, we'd recommend trying a quince preserve, such as the Otter Vale Quince Jelly, which is handmade in Devon.

Serve the jelly with lamb and game dishes or just with toast and butter. Quince Cydonia japonica belong to the same family as apples and pears (Rosaceae), the shape resembling either one. Quinces are hard and cannot be eaten raw but they have a wonderful, fragrant flavour when cooked.