This winter, celebrate the season of quince with these gorgeous quince recipes! As a member of the apple family, quince is perfect for stewing, preserves and marinades. Plus, scroll down for our Test Kitchen tips for cooking quince.
These gently poached quinces and pears are soft and juicy and sweet. They are complimented wonderfully by the crispy almond crumble. If you like, you could serve them with whipped cream.
Make ahead: You will need to make the brioche and quince a day ahead as they both need to be refrigerated overnight. The almond frangipane can also be made a day ahead, however you will need to bring it back to room temperature before use in order for it to be spreadable.You will need to […]
The slightly astringent flavour of quince is softened during the slow-poaching, drawing out its richness. The fruit is soft and syrup drenched and delicious served with crisp, sweet filo fingers.
Quince adds a new kind of flavour to this spicy veal and caramelised onion tagine. Using veal knuckle adds richness to the finished dish as the marrow melts during cooking.
This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyed raw. It takes a long time to cook, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns a deep rosy pink as it is cooked.
Creamy and delicious, baked rice pudding is a classic dessert. Bring a shot of new flavour to an old favourite with this poached quince and almond topping.
With hints of cardamom and orange, this rustic cake is delicious for a winter afternoon tea or dessert. Cardamom is one of the world’s most expensive spices; it has a distinctive aromatic, sweetly rich flavour and is widely available.
The slightly astringent flavour of quince is the perfect foil to the sweet creaminess of cheesecake, especially when doused in fresh lemon juice. This quince and vanilla cheesecake has our favourite granita biscuit base. Yum.
This is a beautiful cake, the combination of tart quince, sweet blackberries, delicate sponge and crumble is unusual and exquisite. Quince and blackberry crumble cake is the perfect tea-time indulgence.
Depending on the variety of quince used, some will turn more of a rusty red colour while others a deep crimson. Also, cooking time can vary between types, with some needing a little longer cooking to achieve a red hue. Note
Not suitable to freeze. You can also marinate the lamb in a large resealable plastic bag. Quince paste can be warmed in a microwave-safe jug in a microwave oven. Quince paste is available from delicatessens and most major supermarkets. Note
This cousin to the apple is always eaten cooked as it is too hard and acidic to be enjoyable raw. Quince season is from early autumn until mid-winter and cold-stored fruit are often available for a further month or two.
Advertisement
It takes long cooking, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns deep pink as it is cooked.
How to prepare quince for recipes
Quinces are covered with rather sticky down so this should be rubbed off under running water. Cutting the hard fruit takes a heavy knife and great care to keep your fingers out of harm’s way.
The skin can be removed with a vegetable peeler or small serrated knife. Drop each piece into water with a little lemon juice added as the flesh discolours quickly in contact with air.
Choosing & storing quinces
Quinces should be undamaged and hard. When ripe, they are golden, but if you are buying them for jam, jelly or quince paste, those which are still slightly unripe, indicated by sharp-yellow or greenish-yellow skins, are ideal as they are at their highest in pectin at this stage.
Quinces will keep well at room temperature, in a single layer not touching each other, for weeks. Refrigerate only if you want to keep them for much longer, and only in a lidded plastic box or other airtight container or they will perfume other food.
More ways with quinces
Quinces are excellent simply sliced, poached and served with cream, or the slices can be used as a tart filling.
Poached quince can be served beside a panacotta or crème caramel or folded through a plain butter cake batter. They are also good served with pork, duck, or roasted quail or chicken.
Quince’s other great gift is that it is high in pectin so it makes excellent jam or jelly.
Are Media Pty Limited collects your personal information through this site to process registrations, send out newsletters, communicate offers, discounts, competitions, or surveys, and to provide you with targeted advertising based on your online activities. Our Privacy Policy contains information on how you can access or correct your personal information, which entities we may disclose your personal information to (including overseas recipients), how to opt out of targeted advertising, and how to lodge a complaint.
