Quince – the forgotten fruit
Quince (Cydonia oblonga) is one of the fruits that we see only once a year, usually in autumn. This is because there are no huge plantations able to supply throughout the year. Quince tree that actually bears fruit grows in tropical regions of the world. The taste of raw fruit can be bitter and slightly sour, which is why it is usually cooked first. If you see quince, you should definitely buy it and try. See some recipes below that you can try for yourself.
Clean and prepare the fruit in a similar way as you would prepare apples – peel and remove the seeds. You need about 2.25 kg of fruit. Grate or cut the fruit into small pieces and put the pieces in water because, just like apples, quince turns brown when exposed to air. When ready to use, drain them and put them in a pot. Add 300 ml of water. Close the pot with a lid and cook for about 30 minutes. Turn the heat off and let it sit covered for another 30 minutes. Then pour the water out, put the fruit in a blender and blend until smooth. You can leave larger chunks in, if you prefer. Put the pieces on a saucepan and add 900 g of granulated sugar and about 240 ml of water. Bring to a boil and cook for about 30 to 40 minutes. Stir occasionally. Add 1 tablespoon of lemon juice and cook for another 5 minutes. Fill clean glasses with this mixture, close with lids and turn them upside down. After cooling, turn them up and store in a dark room.
Wash 4 quinces, peel them and cut them open. Remove the seeds. Place the pieces on a baking sheet with the cut-side facing up. Put 1 small teaspoon of butter on each piece. Sprinkle with sugar (you will need about 240 g). Pour water into the saucepan and bake at 180 °C for about 45 minutes. Baked quinces are golden in colour and are very soft. Wait 15 minutes before serving. You can serve them just like that or you can add a whipped cream, sour cream (flavoured with lemon peel and sugar), ice cream and other goodies if you like.
You need 12 quinces. Wash them, cut them into quarters and remove the seeds. Place the pieces in a pot and add 60 ml of water and 60 ml of lemon juice. Bring to a boil, then reduce heat and let it simmer. Stir occasionally. When the fruit is soft, put it in a blender and blend until smooth. You may use a handhold blender too. To achieve a smoother texture you can press the mixture through a sieve. Add one cup of sugar for one cup of quince puree. Use crystal sugar. Put back on the stove and cook on low for one to two hours. The resulting mixture should be thick enough and should easily stick to a spoon when you turn it upside down.
Preview photo: Pixabay
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