quincelicious
Dec. 1st, 2012 17:53![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
piranhai had bought some quinces on the last day of the cedar farmer's market (end of october), and they've been perfuming the kitchen wonderfully, but were starting to go. so i cooked up some puree to make my yoghurt more palatable.
if you've never had quince, you might want to try it some time. most varieties are inedible raw; hard and so tart your saliva will leave the building and not return until later that day. but just simmered for a while they soften and mellow nicely, with a very unique flavour that reminds of apple with undertones of pineapple and rose.
600 g quince
165 ml water
100 g sugar
1 T rosewater
1/4 t (heaped) black cardamom -- the spicing is very dependent on personal taste; i love both rose water and cardamom to bits while other people might want to have a lot less of either (or both, for that matter). you can use a bit of ginger instead. i've always wanted to try rose hips, the fleshy bits, but i tend to forget to pick them in time.
scrub fuzz off quinces if they have any. cut them in quarters lengthwise, core them. don't peel, unless your food processor is weak, or you're extremely sensitive to possibly tiny bits of peel surviving the slaughter. if you do peel them, simmer the peel alongside the quarters and fish them out before pureeing.
dump them in the water (immediately after cutting; they discolour much faster than apples).
simmer on low heat for about 20 min. they soften and turn rosy. don't try to cook them until they fall apart; that would take a long time, and it's not necessary
let them cool a bit. fish out the peels if you peeled them.
put quinces and what water is left in food processor. add the other ingredients and process the hell out of it.
eat with something that's otherwise bland. i guess you could also boil the puree down, add some more sugar, and make a paste or fruit leather. the longer you cook them, the more red they turn.
is very yummy, and quite different from other fruity things that are common in our temperate climate.
i can't believe i didn't take any pictures of the quinces, *sigh*. ok, they weren't a lot to look at, but still.
if you've never had quince, you might want to try it some time. most varieties are inedible raw; hard and so tart your saliva will leave the building and not return until later that day. but just simmered for a while they soften and mellow nicely, with a very unique flavour that reminds of apple with undertones of pineapple and rose.
600 g quince
165 ml water
100 g sugar
1 T rosewater
1/4 t (heaped) black cardamom -- the spicing is very dependent on personal taste; i love both rose water and cardamom to bits while other people might want to have a lot less of either (or both, for that matter). you can use a bit of ginger instead. i've always wanted to try rose hips, the fleshy bits, but i tend to forget to pick them in time.
scrub fuzz off quinces if they have any. cut them in quarters lengthwise, core them. don't peel, unless your food processor is weak, or you're extremely sensitive to possibly tiny bits of peel surviving the slaughter. if you do peel them, simmer the peel alongside the quarters and fish them out before pureeing.
dump them in the water (immediately after cutting; they discolour much faster than apples).
simmer on low heat for about 20 min. they soften and turn rosy. don't try to cook them until they fall apart; that would take a long time, and it's not necessary
let them cool a bit. fish out the peels if you peeled them.
put quinces and what water is left in food processor. add the other ingredients and process the hell out of it.
eat with something that's otherwise bland. i guess you could also boil the puree down, add some more sugar, and make a paste or fruit leather. the longer you cook them, the more red they turn.
is very yummy, and quite different from other fruity things that are common in our temperate climate.
i can't believe i didn't take any pictures of the quinces, *sigh*. ok, they weren't a lot to look at, but still.