The quince recipes are sweet memories from my grandmother, lost and then found again. This is a combination of 2 recipes which can be done in sequence from the quince fruit. I translated here the romanian recipe for Guy which grows quinces in his backyard for which I envy him.
(photos updated 06-Dec-2009)
First part: Ingredients
- 2 large quinces (around 1kg). You can use only 2 for the first recipe if you don’t peal them and add the third at the end.
- 1/2 cup sugar
- 1 large tbs flour
- a bit of cinnamon only if you have cinnamon bark and not grounded
First part: Method
- melt the sugar in a pan on a low flame, add the cinnamon bark, wait until it’s completely melted
- add 1/2 cup of water with attention not to get burned in the melded sugar – water reaction. Mix until all the sugar is dissolved
- when fully dissolved add the flour which you previously mixed with a bit of water to insure a smooth paste
- mix and set aside
- peal and remove the kernels, cut in about 8 slices less than 1 cm thin. It’s not mandatory to peal the quinces.
- brown the slices in oil until they are soft and set aside.
- when all the slices are cooked mix with the sauce, add 1/2 glass of water and mix on a low flame for 5 minutes
- remove the cinnamon bark and serve. Idea: serve with some pork meat cooked with curry madras :)
Second part: Ingredients
- the quinces kernel and pealed skins from the first recipe, one extra quince if you did not pealed the quinces
Second part: Method
- add water to cover the quinces by 3-4 cm
- boil on a low flame for a long time until they are soft, very soft
- filter the liquid
- add the same quantity of sugar as the liquid mix and let it boil on a very low flame until by dropping some liquid in a glass with cold water it forms itself instead of dissolving
- pour in some glass jars and let it cool
- serve with a glass of water