Free Food For Autumn Gathering, Quince Recipes
Search the Countryside for Some Membrillos This Fall & Preserve Them
Nov 13, 2009
Quinces are found in our hedgerows in late autumn and winter, they belong to the same family as apples and pears, although they cannot be eaten straight from the tree. They are native to the warmer areas of southwest Asia, but can now be found worldwide.
The quinces in Spain look rather like a fat pear and are golden-yellowish in colour, often with slightly furry skin. They are usually made into jams or jellies but can also be baked like a baked apple.
In the Middle East and Southern Mediterranean countries recipes more than a thousand years old use this fruit for stewing with pork, lamb or goat meat.
It’s said that the first marmalade made in England used quinces and not oranges. In the middle ages the French devised a fruit preserve that they called Contignac d'Orleans, and stories say the Joan of Arc was presented with some when the siege of Orleans ended.
Even when it’s ripe this fruit is still hard almost like a pumpking. They can be stored in a cool, dry dark place for several months or in a fridge for up to two weeks.
Nutritional Benefits of a Quince
They are rich in dietary fibre and a good source of antioxidants. They have been found to be beneficial for people suffering from gastric ulcers and in helping to lower high blood pressure and are also a good source of vitamin C.
Quinces in White Wine
- 3-5 quinces
- 500mil white wine
- 1kg sugar
- cinnamon stick
- a glass of rum
Method
- Cut the quinces into 6 segments each, remove the seeds.
- Put the pieces into a saucepan with enough water to cover them and cook until soft, strain (keeping the liquid), leave to cool then put the fruit into a large sterilised glass jar.
- Using 500ml of strained cooked juices and add the wine, sugar and cinnamon to a pan and cook until syrupy. Leave it cool completely, add the rum and pour over the quinces in the jar.
- Close tightly and leave in the cold place until needed.
Quince Jam
- 2 quinces
- 600 gr sugar
- 2 cups of water
- 1 tbs lemon juice
Method
- Bring the water to the boil while washing, cutting and grating the quince. Put the grated quince into the boiling water and cook until soft.
- Mix in the sugar and let it boil until the jam consistency is reached. Mix the lemon juice and let it boil once more. Pour carefully into sterilised jars, seal well and leave to cool.
See here for some more recipes from Spain.
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