Wednesday, November 13, 2013

Autumn Quince


It's quince time again, the fruit filling the kitchen with it's wonderful, incredible aroma. "Oh For a Quince Tree" I wrote last year... yet still have not planted one. Autumn is when I lament this fact, but blessed to have friends like Naomi and Pete who live in the Annapolis Valley in Nova Scotia and share from their one tree. You can see on the blog link above how the fruit glows from N & P's dining room window. Why this tree is rarely available and little grown on Canada's east coast is beyond me. Most of Canada's early settlers knew the rich pectin and flavour made jelly and jams set. I found out by mistake, much pectin is in the seeds so don't cut the core out if you want 'the jell effect'. Tangled Garden in Wolfville, has three Quince trees on the property so I would suggest late October to early November the best time to see the fine specimens glowing in autumn's low light. There is a nominal fee to enter the garden; don't miss stocking up on jelly for the coming holidays.

My favourite recipe for using quince is the one mentioned in the blog post last year, because from that point, put in jars, the fruit is ready for anything including cake making and sauces not to mention using hunks of it on bread or pancakes. Basically the recipe advises roasting individual quince in foil, lined up like soldiers until you can just get a fork in. Peel and cut up the next day (leaving the core as its done it's job) if you are fed up with quince by then which I usually am! Then pour over a simple syrup with orange juice and slivered peel baking to a 'treacly state' so says Sarah Raven in her book...Sarah Raven's Garden Cookbook. (There is a Canajan version re measurements.)

So here's my lot roasted and cut up the next day ready to go into the oven with the syrup mixed in. I know, it doesn't look that appetising. I added six cloves as well.

Then it was on to the baking and this is what came out about forty minutes later and just to say this is an untouched photo. It really does go this wonderful color...sticky and "treacly" as the chef and gardener states.

After that, it was into the Kilner jars. I also use jars that can be boiling water processed and others that are commercial jars and have the rubber inside the lid and don't have to be processed as long as there is keen attention to temperature and sanitation. These work great if you can find them at a local 'container/packaging' company. Mine was Richards in Dartmouth, Nova Scotia.


Yes, it tastes as good as it looks!




14 comments:

  1. Our quince were disappointing this year as most of the fruit had bitter pit. We'd looked forward to the fruit all year too. We did have enough for a couple of apple and quince tarts though.

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    1. Bitter pit. I will look that up as I have not encountered it. Good you had enough for the tarts which I am sure were delicious.

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    2. We went into our local greengrocer yesterday and he gave us a bag full of quinces that someone had taken in.

      Bitter Pit causes brown speckling of the flesh - you don't notice it until you cut into them.Apples get it too!

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    3. Thank you Sue. Happy days you got the bag of quince!! more tarts?

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  2. oh my gawd this looks so fabulous. No quince trees here I'm afraid. Only partridgeberries if the snow melts a bit!

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    1. Thank you Jan. Partridgeberries make wonderful jam I think. You are in a beautiful location I must say but too cold for me!

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  3. Quince - my favourite! We have relatives 'ordering' our quince jelly months in advance - membrillo is good too.

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    1. Quince jelly will be made tomorrow!! I have the juice awaiting. No wonder your relatives order months in advance. Do you add any special flavoring to it like cinnamon ??? Secret perhaps..maybe ginger ))) As for membrillo, never made it but when I roasted the quince this year in their foils, some leaked and on the bottom of the dish was this delicious hard jelly... OMG. Who would have thought anything could be so delicious..so I expect that is the pure membrillo without sugar added. Thanks Mark.

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  4. Looks lovely, I've never eaten quince

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    1. It is delicious Margaret but as one writer noted..it is like eating a fruity perfume although the fruit is sweet and delicious, the scent is still there.

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  5. It looks amazing!! I've never tried Quince! I must give it a try. :)

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    1. Oh Staci..if you could package that perfume into one of your products...wow...that would be incredible.

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  6. That quince looks so delicious! I hope to come home next summer and The Tangled Garden is definitely on my wish list of places to visit.

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    1. It is delicious Jennifer. We especially like the compote fruit on pancakes or as a fruit added to cakes or muffins...as a substitute for apples for instance.

      You must go to the Tangled Garden..the garden, though very natural in parts, inspires. The products..the best ever.

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