Sunday 6 September 2020

850 gms.



I don't think we've ever had a bad year for Quinces.

The fruit we really want to grow well; doesn't. Yet the ones we really don't care about too much never fail.

This bad boy weighs 850 gms, and is just one of about 50 all similarly sized.

I shall roast one this evening, with a Chicken; otherwise they will all go to the compost. 

It's the same every year. A terrible waste. Oy vey!


38 comments:

  1. My grandmother used to make Quince jam.

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    1. I always made Quince Jelly (which I loved as a child), but no-one ate it, so I stopped. We still have plenty from 2018.

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  2. We had a quince tree in our yard at my parent's home but they did not know what to do with the fruit, I wonder why.

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    1. There are so few things to do with Quinces. Roast them (very good), make jelly/jam (OK if you like it), or make a thick paste called Membrillo (very sweet). They look nice on the tree, but really that's all.

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  3. Billy looks very interested in it, probably thinks it would make a great ball to chase.

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    Replies
    1. He's asking me to throw it for him. Even the biggest ones he'll retrieve.

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  4. Cro, poach them for your winter store cupboard.... peel, quarter [or eighth with one this size] and core...
    pack into a suitable, lidded cooking vessel and cover with rose wine... add a couple of cinnamon sticks, a vanilla pod, five cloves and a pound of sugar then leave in a low oven [110'ish Centipede] until you can slide a knife into the quince sections. [We now use our slow cooker on "low" for this]...
    Carefully lift the cooked sections out with a slotted spoon and pack into jars and put them back into the oven.... pour the poaching liquid and spices into a saucepan and add a second pound of sugar....simmer until syrupy and pour the liquid over the jarred quinces.... lid and, when cool, label.
    Deluscious!!
    Roll half-a-dozen of the fruits our way, please!!

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    Replies
    1. That does sound very good. Our problem is all the sugar; which we don't eat. Quarters, or eighths, simply fried or roasted probably suits us better, as they have no added sugar. Can you send a truck?

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  5. Send some here, hubby loves quince jelly ,I was given a few last year but now I don't know anyone who has any .

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    Replies
    1. Those who want them, don't have any.
      Those who don't want them have plenty. C'est la vie.

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  6. Oh dear. I return to Blogland reading only to discover a post on which I can make absolutely no meaningful contribution whatsoever. I do like quince jelly but a jar seems to last for years.

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  7. Make some membrillo, give away as home made gifts at Christmas.

    LX

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    1. Give to our worst enemies maybe? I'm afraid it really is too sweet; we'll stick with roasting, which is delicious.

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  8. I once made quince jam and jelly but like you no one ate it. I'm hoping no one gives us a bag of the darn things this year. They are so tough to peel and chop as well.
    Perfect for football with Billie, or a game of basketball 'who gets the most in the compost pit'

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    Replies
    1. I was thinking this morning that there should be a game of 'Quince'; but I have yet to think of the rules.

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  9. You don't make Quince paste? It is the best. I love Quince.

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  10. Sod’s law .... always the things you don’t want, grow like crazy ! I saw a recipe for Spicy Quince and Apple chutney ... thought you might prefer it as it’s savoury and spicy and would go well with meat. I reckon quince is better mixed with other things ! XXXX

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    1. Thin fried slices are nice. I'll have a look for the recipe, savoury and spicy sounds far better than sweet and sickly.

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    2. Google spicy quince and apple chutney :
      www.hitchhikingtoheaven.com .... could be good. XXXX

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  11. Quince hey. I remember them from my childhood but I can't remember anything about them, least of all their taste.

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    1. I suspect that for most people they are simply a name; not unlike Medlars.

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  12. If you had a cannon, you could fire quinces from it. Could be very useful if the natives are revolting.

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    Replies
    1. It's not the natives who are revolting; it's the newcomers.

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  13. Or if not a cannon, a trebuchet? Quinces can be treated pretty much like apples, stewed with a little sugar or sweetener if desired and then done up in pies and crumbles. Vanilla and cinnamon are both enjoyable additions. Never look a gift horse...

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    1. Good idea. Monsieur Magnon has many practical skills and I am confident he could build a working trebuchet in a couple of days.

      "Fire!"

      SPLAT!

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    2. A trebuchet sounds better. 850 gms of Quince landing on you would do considerable damage!

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  14. What about quince jelly? Although there is not a lot of point in wasting effort and ingredients unless it is something you like and have a use for.

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    1. We still have two jars from 2018. No-one seems interested.

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  15. You do this to me every year! I have quince envy, although I shouldn't. Our quince trees are prolific, but the fruit is only apple-sized. They will be shared with the neighbours and the local tavern.
    I have a brilliant (though terribly expensive) recipe book - Simply Quince by Barbara Ghazarian. There are the usual pastes, chutneys, etc, but there are also lots of savoury recipes for things like - Lamb and Quince Tagine, Lamb-stuffed quince Dolmas, soups, sauces, salsas, jams, scones, cakes, puddings... I would lend you my copy but I will be needing to use it myself, in a month or so.

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    1. We had some roasted last night, and it reminded me how delicious they are. I shall certainly try the Lamb and Quince tagine, and will definitely have some more simply fried in butter.

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  16. Worth having a tree just for the flowers in spring I reckon

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    1. The tree hangs over the terrace outside the front of the house, and we eat lunch underneath its shade. You're right, the flowers are beautiful.

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  17. I was surprised to find quinces and medlars in Turkey as quite palatable. Medlars were left to go soft and tasted like apple sauce.

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    Replies
    1. Stella
      Thanks my question was what they tasted of?

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    2. It's the thought of eating rotten fruit that puts people off, but they do taste good.

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