tag:blogger.com,1999:blog-5227064496185547313.post2102121092107459783..comments2024-03-29T12:14:57.086+00:00Comments on Magnon's Meanderings: Yes, them again.Cro Magnonhttp://www.blogger.com/profile/06840670227576695352noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-5227064496185547313.post-20910096308659950012016-09-17T06:56:04.605+01:002016-09-17T06:56:04.605+01:00I love figs as part of a salad (not to many mind y...I love figs as part of a salad (not to many mind you!) but I've never really developed a taste for quince jelly with cheese (which is the only use I've eve known for the fruit). So no help from me.Graham Edwardshttps://www.blogger.com/profile/11196744947133121475noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-10103149434124836072016-09-16T04:40:58.922+01:002016-09-16T04:40:58.922+01:00I did visit her page in the past. Maybe it was eve...I did visit her page in the past. Maybe it was even you who led me there? What an interesting idea to devote a whole blog to the dear Quince.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-89506183696482606272016-09-16T04:39:23.150+01:002016-09-16T04:39:23.150+01:00Once cooked (roasted) they taste rather like a per...Once cooked (roasted) they taste rather like a perfumed Pear. Very nice. It's all the fuss of cutting, peeling, and preparing them that's the trouble; they're very hard in their natural state.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-36692964747632297212016-09-16T00:30:17.126+01:002016-09-16T00:30:17.126+01:00One of my favorite bloggers, who has now gone off ...One of my favorite bloggers, who has now gone off to the land of Instagram, wrote a blog called The Quince Tree. She's a fabulous cook, and I think that if you click over to thequincetree65.blogspot.co.uk<br />you'll find lots of ideas of how you enjoy your quince abundance.<br /><br />(I was going to just ask you to email me for this info, but then decided...there just might be lots of folks who would love to see Sue's recipes...not just for quince.)<br /><br />Best wishes.Franceshttps://www.blogger.com/profile/08352407314710067616noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-91622916461967442552016-09-15T18:53:38.211+01:002016-09-15T18:53:38.211+01:00I liked your yesterday's post; another small p...I liked your yesterday's post; another small part of your life, thank you for sharing it, Cro<br />XMariahttps://www.blogger.com/profile/01525028325800849416noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-8482368871002442542016-09-15T18:09:42.804+01:002016-09-15T18:09:42.804+01:00I didn't know about the aroma. I'm off to...I didn't know about the aroma. I'm off to pick some to try that out.Suehttps://www.blogger.com/profile/10787732343048847565noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-50859072436719412792016-09-15T17:25:55.527+01:002016-09-15T17:25:55.527+01:00Know what they are but never tasted them.
Greeting...Know what they are but never tasted them.<br />Greetings Maria xMariahttps://www.blogger.com/profile/01525028325800849416noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-13100522960590290152016-09-15T15:29:59.307+01:002016-09-15T15:29:59.307+01:00That sounds really good, it reminds me of certain ...That sounds really good, it reminds me of certain 'fruit leathers' that a friend of mine used to bring back from Persia (when it was still called Persia).Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-54486291542814251812016-09-15T14:50:23.499+01:002016-09-15T14:50:23.499+01:00Quince " Cheese"(Paste)
Quinces: 2 kg
Gr...Quince " Cheese"(Paste)<br />Quinces: 2 kg<br />Granulated sugar: 1,2 kg<br /><br />Wash, peel and core the quinces. Cover with water and boil until the fruit is soft. <br /><br />Drain the water and process the pulp using a mouli or a hand blender until smooth.<br /><br />Meanwhile, place the sugar in a pan and cover with 400 ml water. Bring it to a boil and stir until it has dissolved. Let it boil until you reach soft-ball stage (when you drop the syrup into cold water it forms a soft, flexible ball - approx. 120ºC/240ºF).<br /><br />Add the quince pulp to the syrup and stir with a wooden spoon. It needs to boil violently for approx. 30 minutes and you'll have to keep stirring (use a long spoon, cover your arms and watch out for burns... it'll spit like a volcano). The mixture is ready when you scrape the spoon through it and you can see the base of the pan for a couple of seconds. When it has reached this stage, remove the pan from the heat and keep stirring until it's cooled down a bit. <br /><br />Pour into clean bowls (porcelain, enamel or terracotta). Place the bowls on a windowsill and cover them with parchment paper. Let the paste dry out for at least a week. It will keep for several months inside a pantry or an airing cupboard.<br /><br />Lovely with cheeseHelsiehttps://www.blogger.com/profile/15136273834165751276noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-59385107603886681472016-09-15T14:39:26.636+01:002016-09-15T14:39:26.636+01:00How so ?
You can easily turn quince in something ...How so ? <br />You can easily turn quince in something that is savoury. <br />And worse case scenario, something sweet that contrasts beautifully with savoury flavours, like duck, or cheese, or cold meats. <br />Wish you were my neighbour, you could drop the quince and figs off here. I could also collect them of course. ;)Patricia (La Chatte Gitane)https://www.blogger.com/profile/03188119208339437700noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-68568609308018142002016-09-15T14:07:18.253+01:002016-09-15T14:07:18.253+01:00Usually it's Quince Jelly, and not much else.Usually it's Quince Jelly, and not much else.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-57174977550497259402016-09-15T13:38:43.972+01:002016-09-15T13:38:43.972+01:00I used to make Membrillo, which was delicious with...I used to make Membrillo, which was delicious with cheese.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-39125721432634515782016-09-15T13:38:14.404+01:002016-09-15T13:38:14.404+01:00Yes, but they're mostly sweet.Yes, but they're mostly sweet.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-41008150877021978212016-09-15T13:37:56.196+01:002016-09-15T13:37:56.196+01:00Now you're confusing me. I shall have to go an...Now you're confusing me. I shall have to go and lie down.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-13035722075386883832016-09-15T13:22:03.878+01:002016-09-15T13:22:03.878+01:00My husband makes a great Quince paste with cheese ...My husband makes a great Quince paste with cheese it is superb. Shame you don't like sweet. Baked Quince in red wine is yummy.Pennyhttps://www.blogger.com/profile/14177627504060328999noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-26136837173937847252016-09-15T13:08:44.003+01:002016-09-15T13:08:44.003+01:00When I have a food that I don't know what to d...When I have a food that I don't know what to do with, I Google a recipe for it. Everything is on the Internet.Starting Over, Accepting Changes - Maybehttps://www.blogger.com/profile/06032033918798053005noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-23013021743503889942016-09-15T12:43:48.337+01:002016-09-15T12:43:48.337+01:00With everyone's recommendations, I'm doing...With everyone's recommendations, I'm doing much the same. Luckily I don't have a lot to do today. Quince vinegar sounds good.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-70420776475972111422016-09-15T12:42:16.893+01:002016-09-15T12:42:16.893+01:00No, I'm sure you're right. They are not a ...No, I'm sure you're right. They are not a well known fruit.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-30265249959462626492016-09-15T12:32:06.651+01:002016-09-15T12:32:06.651+01:00http://www.bhg.com/recipe/tarts/quince-skillet-tar...http://www.bhg.com/recipe/tarts/quince-skillet-tart-with-savory-prosciutto-pastry/#page=0<br /><br />http://mamastaverna.com/beef-with-quince-moschari-me-kydonia/<br /><br />http://www.sfgate.com/food/seasonalcook/article/Sweet-and-savory-ways-with-the-quintessential-2633164.php<br /><br />Patricia (La Chatte Gitane)https://www.blogger.com/profile/03188119208339437700noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-65159176917367366952016-09-15T11:55:10.952+01:002016-09-15T11:55:10.952+01:00I am now wasting my day looking for quince recipes...I am now wasting my day looking for quince recipes Cro !!!!! haha<br />I found a recipe for quince vinegar and quince mustard which could be good. <br />Quince vinegar is good in marinades and dressings where you need an exotic sweet/sour splash and quince mustard features in Elizabeth David's book ..... the ingredients use grape juice too so you'd be killing two bird's with one stone .... both savoury too. XXXX<br />Jacqueline @ HOMEhttps://www.blogger.com/profile/06154045482594773377noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-12041596395548209322016-09-15T11:44:35.583+01:002016-09-15T11:44:35.583+01:00They use quince and figs quite a lot in Iran and P...They use quince and figs quite a lot in Iran and Persia so maybe you could have a look at some of their recipes. XXXXJacqueline @ HOMEhttps://www.blogger.com/profile/06154045482594773377noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-80477949518195506372016-09-15T11:41:35.687+01:002016-09-15T11:41:35.687+01:00We had lunch in a Tapas Bar in Crouch End last wee...We had lunch in a Tapas Bar in Crouch End last week and, amongst the many dishes we ordered, we had baked manchego and quince paste...... probably not much different to quince jelly but maybe a bit different.<br />There are recipes for quince paste online.<br />There are three quince trees outside our doctors surgery, weighed down with hundreds of fruit and many more hundreds on the ground ..... I think that most people who visit our doctors wouldn't know what a quince was ..... that was probably an unkind thing to say !!! XXXXJacqueline @ HOMEhttps://www.blogger.com/profile/06154045482594773377noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-75853557646706978782016-09-15T10:37:46.682+01:002016-09-15T10:37:46.682+01:00I shall look in my cookery books, although as they...I shall look in my cookery books, although as they are all 'English' and we don't see quinces here, I don't hold out much hope.The Weaver of Grasshttps://www.blogger.com/profile/13947971556343746883noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-32010480021882453122016-09-15T10:11:09.445+01:002016-09-15T10:11:09.445+01:00Tell them to send a lorry! Quick!Tell them to send a lorry! Quick!Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-73028721686385811262016-09-15T10:10:46.160+01:002016-09-15T10:10:46.160+01:00What; a Quince? I'm surprised.What; a Quince? I'm surprised.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.com