SPICED QUINCE IN SYRUP
This dessert is the perfect way to showcase fall fruit.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. add quinces and sugar, and stir to coat. Stir in remaining ingredients, and cover with parchment cut to fit pan. Bring to a boil. Cover, reduce heat, and simmer gently until tender, about 1 1/2 hours. Spoon quinces and syrup into bowls.
QUINCE SYRUP
Make this for our Roast Turkey.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 3
Steps:
- Bring quinces, sugar, and 4 cups water to a boil in a medium stockpot. Reduce heat. Place a lid from a slightly smaller pot over fruit to keep submerged, and simmer until liquid is pale pink and has been reduced to a thin syrup, about 1 hour 10 minutes. Strain; reserve cooked quinces for stuffing. Stir in lemon juice.
QUINCE PRESERVES IN SYRUP
Discover how to make this quince preserves in syrup recipe that makes an excellent addition on top of yogurt, fresh fruit, or ice cream.
Provided by Leda Meredith
Categories Breakfast Brunch Snack Jam / Jelly
Time 1h15m
Number Of Ingredients 4
Steps:
- Have a large bowl of acidulated cold water ready (add about 1 tablespoon lemon juice to a half gallon of water). Peel and core the quinces. Slice the fruit into pieces not more than 1/4 inch thick. The shape of the slices is up to you: julienned, half crescents, small chunks. Any shape will work so long as no part of it is thicker than a quarter of an inch. As you work, drop the prepared slices of quince fruit into the bowl of acidulated water. About the color: Raw quince flesh is pale, like an apple or pear. If exposed to air it will oxidize to an unfortunate brown color. The soak in acidulated water minimizes that. The beautiful deep rosy color that is such an important part of quince recipes develops during cooking.
- Once all of the fruit is prepped, drain it in a colander and then transfer it to a large, non-reactive pot : no aluminum, copper, or non-enameled cast iron, which could cause discoloration of the final product. Stainless steel, heat-proof glass, or enameled pots are fine. Add 2 cups sugar, remaining tablespoon of lemon juice, and the water. Note that although I much prefer fresh lemon juice for most recipes, for canning recipes it is better to use bottled lemon juice. The reason is that commercially bottled lemon juice has a more consistent acidity level than freshly squeezed, and the acidity is important for safely preserving the fruit.
- Bring the ingredients to a boil over high heat, stirring frequently to dissolve the sugar. Reduce the heat to medium and simmer, stirring occasionally, until the quince pieces are soft and blush colored and the liquid has reduced by at least half. This will take about 1 hour.
- Use a slotted spoon to transfer the cooked quince to clean 1/2 pint or pint canning jars. It is not necessary to sterilize the jars for this recipe. Pack the fruit in, leaving 1 inch of head space.
- Ladle the cooking liquid over the fruit pieces in the jars. The fruit should be completely immersed in the syrup, but there should still be 1/2 inch of head space between the food and the rims of the jars. Gently press down on the fruit with the back of a spoon to remove any air bubbles.
- Wipe the rims of the jars clean and screw on the canning lids. Process in a boiling water bath for 15 minutes. Adjust the canning time if you live at a high altitude .
Nutrition Facts : Calories 291 kcal, Carbohydrate 76 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 13 mg, Sugar 50 g, Fat 0 g, ServingSize 3 cups (8 servings), UnsaturatedFat 0 g
QUINCE IN SYRUP
(Mele Cotogne in Giulebbe) Poached quinces in a clove-and-cinnamon-scented syrup are served at Rosh Hashanah and to break the fast at Yom Kippur. In this version, the quinces are left unpeeled for the preliminary cooking in water, and then peeled and cooked in syrup. In _La cucina livornese,_ Pia Bedarida recommends peeling the quinces, letting them rest to take on a reddish brown color as they oxidize, and then cooking them in syrup. Other cooks peel the quinces and cook them immediately, but suggest saving the peels and seeds and cooking them along with the sliced quinces. Still another recipe uses wine instead of water.
Provided by Joyce Goldstein
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
- In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the quinces and additional water if needed to cover. Simmer for 5 minutes. Then, over the course of 12 hours, bring the quince slices to a boil in the syrup 3 times. boiling them for 5 minutes each time. This helps to bring up the rich red color of the fruit and allows them to absorb the syrup over time.
- Transfer to a serving dish and refrigerate. Serve chilled.
QUINCE DUMPLINGS WITH SYRUP
This recipe is like golden syrup dumplings, but with quince syrup! So if you have a quince tree (with no idea how to use the fruit) get into these! They are fantastic! I'd never heard of quince before living in a house with a tree that produced masses of fruit that were going to waste until finding this recipe in one of my favorite cookbooks : Charmaine Solomon's Complete Vegetarian Cookbook. Tips: Make it easier to peel quince by rinsing under water and rubbing the natural fur off the fruit beforehand. The syrup part of this dish can be prepared a day before, as it is the most lengthy part of the process.
Provided by Rhiannon and Matt
Categories Dessert
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- SYRUP :.
- Carefully peel and core the quinces you have quartered.
- Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves.
- Add quince, stir, cover and return to the boil.
- Simmer for 2-3 hrs or until quince has turned a deep red wine colour.
- DUMPLINGS (make just prior to serving) :.
- Sift the flour and icing sugar together in a bowl a rub in the butter.
- Combine the egg, milk and lemon juice and add this to the flour and butter mix.
- Mix to form a thick batter of dropping consistency.
- Gently remove quince pieces from the syrup and drain using a slotted spoon (this is easiest if the syrup is warm or hot) and set them aside in a bowl.
- Add a little water so there is enough liquid for the dumplings to float.
- Drop balls of batter in the syrup leaving enough room for expansion between each of them. Cover and simmer for 8 minutes or until fluffy and well risen (twice or more x their original size). Test with a wooden skewer.
- Lift them out and put a few more balls in to cook.
- Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!
Nutrition Facts : Calories 601.8, Fat 8.9, SaturatedFat 5, Cholesterol 73.2, Sodium 83, Carbohydrate 125.3, Fiber 2.1, Sugar 81, Protein 7.7
QUINCE POACHED IN CARDAMOM SYRUP
Provided by Andrea Albin
Categories Dessert Vegetarian Quince Healthy Vegan Simmer Cardamom Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 (dessert) servings
Number Of Ingredients 6
Steps:
- Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration).
- Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved.
- Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods.
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