|I had and excellent crop of quinces from my garden tree this year - a little over 16 1/2 lbs. |
The variety is Portugal, and produces smallish round golden yellow fruits. Mine has suffered from some sort of scab this year, but the fruits in the main are sound, and completely usable. I sent a few to a friend up north for her quince brandy, then made a bottle of my own.
The majority of the fruit was peeled and chopped ( hard on the hands, have a blister now!) and simmered until soft; it's now draining in the colander to cool a little, then will be pureed for membrillo
Membrillo is a Spanish quince paste, traditionally served with Manchego cheese, or you can coat it in sugar and eat as sweets, which is what I have done. The recipe is very easy, and you can used up dmaged fruits by cutting out any bad bits and using the good ones.
Peel core and cut up your quinces, place in a pan with ther ind of one lemon, slices and cover with water; simmer until fruit is soft; drain, and puree the fruit, including the lemon peel. Add lemon juice (I use about 2 tbsp for 2lbs fruit) and stir well.
There were a few quinces still to be used, so they went into the brewing bucket with all the cores, peelings etc from the membrillo, and I added the water they were simmering in too. Sugar, yeast and two sliced lemons were added, all stirred well and covered closely - should be two gallons of good quince wine soon.
Very little waste and a lot got from one crop. The scent in the kitchen is a delightful bonus too :)
Wednesday, 23 October 2013
Things with quinces........................
Posted by MrsL at 16:54