Saturday, 8 November 2008

Chinese Quince

These are all over the markets right now
Not good for eating raw but good for cooking with.
Information
http://en.wikipedia.org/wiki/Quince
http://www.bbcgoodfood.com/content/knowhow/glossary/quince/

"Quince

Pronounce it: kwin-s

The two different shapes - apple and pear in which quinces grow are an obvious clue to the fruits to which they are related. When ripe, they are very fragrant, with a smooth, golden yellow skin, but their hard, bitter flesh means that they are used almost exclusively for cooking, rather than eating raw. Once cooked, the flesh develops a deeper flavour and turns a golden pink.

They contain a high level of pectin, which makes them great for making jellies, jams and other preserves, such as the Spanish quince paste, membrillo, which is often served with cheese. They are also good in chutneys, pies and tarts.

Availability from October through to December,

Choose the best Firm, unblemished fruit. Avoid quinces with downy skin - it's a sign they're unripe.

Prepare it Wash, then core by cutting them into quarters and cutting the core away. Slice or cut into chunks as required.

Store it Quinces keep well at room temperature - they'll last around a month or so.

Cook it Bake (50 minutes); poach (10-15 minutes)."

Information from here

My Quince and Frozen Blueberries Crumble


I made a simple crumble flour ,Brown sugar and butter.
I chopped 2 quinces and added a container of frozen blueberries (I got from homeplus)
I add some flour, brown sugar, vanilla seeds (my friend brought me some pods from Bali)
Cinnamon and nutmeg.
I cooked at 180 till fruit were soft. Maybe 1 hour -1 hour 10 minutes
Serve hot with Ice cream



For other recipes go here

1 comments:

Therese Mac Seain 13 November 2008 at 15:32  

Made this lovely Pie for my friends .
when they came over i looked in the fridge . Its all but gone . My boyfriend decided it was too good to share:)

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