Knobby, hard and fuzzy, quince won't win any beauty contests, but their intoxicating perfume lures you in. Once you know how to conquer these rugged beasts, their heady flavor -- and substantial pectin structure -- make them a preserver's dream.
Cutting a Quince
Quince are tough customers. Before you lop off a finger trying to chop into one, be sure to check out this video from What Julia Ate
. Your digits will thank you.
Quince in Rose Syrup
Canned slices of aromatic quince made all the more exotic with rose syrup will find their way into your holiday baking regimen. Hungry Tigress
gives us the goods.
As the quince cook down, they take on a rosy hue. Mashed into a simple jam, flavored with vanilla, spices or nothing at all, quince jam is pure perfection. (Image via Nomnivorous)
Cooked down even further, quince's pectinous character takes over, turning into a firm paste known as membrillo
in Spain and South America, and favored as a pairing with manchego cheese. (Image via My Own Labels)
Strain out the juices to make a glowingly rosy-pink jelly that positively shimmers. (Image via Susan Covey)
Technically a conserve, savor is a melange of quince, apple and pear, with almonds and walnuts, plus any other nuts that you like; we used hazelnuts. Recipe by Marzia Brigante from the Punk Domestics trip to Italy in January, 2012.
Cranberry Quince Sauce
Cranberries and quince pair beautifully to create a jewel-toned sauce, tart with the perfect touch of sweetness. Make this to add an unexpected twist to your Turkey Day table. (Image via Blue Kale Road)
Ratafia of Quince
A traditional liqueur made in France, quince is steeped in a neutral liquor and sweetened, making for a luscious after-dinner aperitif. (Image via Sissi)