Quince recipes

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.

Quince dish recipe

Quince dish recipe

(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
  • oil

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
  • sugar
Quince jelly

Quince jelly

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
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10 Responses

  1. […] See original here […]

  2. […] Quince recipes 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; oil … […]

  3. yum

  4. I had my first encounter with quince this Fall. They are so fragrant. Your jelly looks great!

  5. Quince are indeed a fruit with personality, raw I dislike them completely and this also kept me some time from trying various recipes. Cooked their aroma catches up with you.

  6. That looks delish!

  7. The quinces where quite ripe and I managed to find the right moment when the jelly was perfectly strong but not too strong :)

  8. Social comments and analytics for this post…

    This post was mentioned on Twitter by Mr. Goorme: Quince Jelly – http://ow.ly/KtyG

  9. I don’t know if your recipe is good at the end (you’ll have to prove it next time we meet!) but your photos are really beautiful!

  10. Merci Claude :)

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