Quince
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Have you ever eaten a quince? The first time I had quince jelly I couldn't believe how such a peculiar looking hard yellow fruit (like a slightly squashed pear) could yield such a fragrant, delicate, pink jelly. Quinces cannot be eaten raw, they are too tart. But the tannins that cause the tartness in the raw fruit mellow when cooked (and turn the fruit pink). Cooked, a quince transforms into something lovely.
Quinces used to be more popular than they are today; you often can find an odd small quince tree growing in the yard of an old house. But people don't can as much as they used to and unless you've actually had something made with quince, you don't know what you're missing. Many thanks to Jennifer of Sacatomato for helping me find a local grower (Otow Orchard). The quinces here are just now coming in. Here are some ideas for what you can make with them:
Simply Recipes
Quince Jelly
Membrillo (quince paste)
Quince Recipes from More Food Blogs
Poached Quince - Cookbook author and dessert connoisseur David Lebovitz reminds us to be careful when cutting these hard fruit.
Poached Quince and Poached Quince in Muscat and Spices - from Though small, it is tasty.
Poached Quince with Vanilla and Cinnamon - the The Wednesday Chef.
Poached Quince - from PlacerGROWN via Sacatomato.
Quince Jam - from Fethiye of YogurtLand.
Quince with Rosemary and Pine Nut Topping and Quince, Rum and Lime Sauce - Ilva of Lucullian Delights.
Quince and Blueberry Crumble Cake - by Haalo of Cook (almost) Anything at Least Once.
Slow Cooked Whole Quince - Brett of In Praise of Sardines explains why the quince turn so red when they are cooked.
Quince-Raisin Tarte Tatin - from Christine of Christine Cooks.
Quince Tarte Tatin from The Serendipitous Chef.
Sugared Quince Paste - Michelle of an Endless Banquet uses the Chez Panisse fruit cookbook.
Paste of Quinces, or Pāte de Coings - Carolyn of 18thC Cuisine pulls out a recipe from 1716 Paris.
Membrillo to pair with Manchego cheese from Nicky of Delicious Days.
Dulce de Membrillo - Melissa of The Traveler's Lunchbox cooking from "The Basque Table" cookbook by Teresa Barrenechea.
Quince Pomegranate Cranberry Compote - from Viv of Seattle Bon Vivant.
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Posted by Elise on Nov 11, 2006 and indexed Quince
I was thinking of using them in your chicken and apple quesadilla recipe you posted (with the quince in place of the apple.) Mmmmm....