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:
My grandmother used to make Quince jam.
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.
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.
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.
Billy looks very interested in it, probably thinks it would make a great ball to chase.
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!!
He's asking me to throw it for him. Even the biggest ones he'll retrieve.
Send some here, hubby loves quince jelly ,I was given a few last year but now I don't know anyone who has any .
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?
Those who want them, don't have any.
Those who don't want them have plenty. C'est la vie.
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.
Make some membrillo, give away as home made gifts at Christmas.
LX
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'
You don't make Quince paste? It is the best. I love Quince.
It's far too sweet for us non-sugar eaters.
Or in our case, is never opened!
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
Give to our worst enemies maybe? I'm afraid it really is too sweet; we'll stick with roasting, which is delicious.
I was thinking this morning that there should be a game of 'Quince'; but I have yet to think of the rules.
Thin fried slices are nice. I'll have a look for the recipe, savoury and spicy sounds far better than sweet and sickly.
Quince hey. I remember them from my childhood but I can't remember anything about them, least of all their taste.
If you had a cannon, you could fire quinces from it. Could be very useful if the natives are revolting.
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...
Google spicy quince and apple chutney :
www.hitchhikingtoheaven.com .... could be good. XXXX
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!
Thanks.
I suspect that for most people they are simply a name; not unlike Medlars.
It's not the natives who are revolting; it's the newcomers.
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.
A trebuchet sounds better. 850 gms of Quince landing on you would do considerable damage!
We still have two jars from 2018. No-one seems interested.
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.
Worth having a tree just for the flowers in spring I reckon
I was surprised to find quinces and medlars in Turkey as quite palatable. Medlars were left to go soft and tasted like apple sauce.
Stella
Thanks my question was what they tasted of?
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.
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.
It's the thought of eating rotten fruit that puts people off, but they do taste good.
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