It's quince season and if you have never cooked with or seen a quince before, this is what they look like. Maggie Beer has her famous Quince Paste and I have my......well... soon to be famous poached quince recipe.
Health benefits of the Quince. There are many: -
High in antioxidants
Low in saturated fat
High in fibre
Stimulates Liver function (for all you wine drinkers out there)
Bad breath, sore throats, mouth ulcers, burns
Wow is there anything it doesn't do! Can a Quince do my ironing?
2 LARGE QUINCE
3 CUPS SUGAR
5 CUPS WATER
2 CINNAMON STICKS
3 STAR ANISE
2 BAY LEAVES
10 BLACK PEPPERCORNS
PEEL OF ONE LEMON
Peel, quarter and remove cores from quince. Reserve peel and cores. Bring remaining ingredients to the boil in a heavy-based saucepan. Add quince, peel and cores and cover with baking paper. Use a plate to keep quince submerged. Cover with a lid and simmer for 2-3 hours or until soft with a deep pink colour. Remove fruit, strain syrup, discarding peel, cores and spices and serve quince warm with the delicious syrup, with thick dollop cream or ice cream or both. I store mine in the fridge so I can enjoy it chilled.
Peeled, quartered and cored. Keep the skins and cores to all go into the pot. Doesn't look very attractive but just you wait.
All the nice smelling aromatics.
Cut a piece of baking paper to go over the fruit (this is called a cartouche) It's a paper lid that is used to slow down the reduction of moisture in cooking. I was in a hurry so it isn't in a perfect round, still did the job. I then place a plate on top to keep the fruit from bobbing up. No this is not a Maxwell Williams paid post!
Winter sunshine in a bowl!
Look at that glorious rich colour.....
I love to serve mine with dollop cream. You can also enjoy Quince on your morning muesli.
So fragrant....so good for you! Well maybe not the dollop cream.
Have you got a winter fruit that you enjoy?