Quince

Re:Quince (SeamusD)

Tue, 25 Aug 2009 15:20:32 GMT

I've only had it sliced with cheese... it was a long time ago, but I can remember liking it quite a bit.

Re:Quince (rumaki)

Tue, 25 Aug 2009 14:32:20 GMT

I think quince turns such a beautiful red color when it is baked.

Like you, I've baked it as a dessert.

I had a great quince and lamb dish in Turkey a few years ago, though. I've never made it myself, but this recipe seems to approximate it:

http://www.turkishcookbook.com/2008/01/quince-tava.php

Re:Quince (cribari)

Tue, 25 Aug 2009 14:32:00 GMT

I've seen it used in Moroccan cooking, some Mexican cooking, qunice paste as a sweet in Italian candies and cakes, and even in pancakes. Poached in white wine with tarragon, it's a treat.

Re:Quince (mbrookes)

Tue, 25 Aug 2009 13:45:18 GMT

It makes marvelous jelly. Like all jellymaking, it is a lot of trouble, but well worth it. Good quince jelly is tart-sweet, not real sweet.

Quince (fabulousoyster)

Tue, 25 Aug 2009 13:31:07 GMT

An very old fashioned fruit, hard to find now but easier to find in the fall, but still hard to find. I found some in a latin supermarket yesterday.
The smell is so gorgeous, a romantic exotic sultry perfume......
The only recipes I know is to use it is poached in a cinnamon syrup and in cranberry sauce.
How do you use quince?