| I ate them almost daily! grew up with them...
the fruit itself is very firm, something like a green apple, but even
drier, the color is rich yellow the meat is very tasty and very
aromatic. To eat it fresh the fruit has to be very ripe. My favorite
ways of eating it was... in compote. My mother used to peel and cut the
fruit in pieces and springle with some lemon drops to avoid decoloration,
then, put about 2 cups of water to boil and add a few sticks of
cinnamon, lemon peel, a tiny dash of salt and about 1/2 cup of sugar
and let it boil, then add the fruit pieces and let it cook till tender
but not mushy, and the sirup is reduced. Serve in nice glass bowls
with a tiny dollop of cream... delicious!
Another recipe is "Carne de membrillo" or quincy preserve. For this
you need to cook the fruit and then process in blender till you get a
real smooth sauce, to that you must weight the amount and use same
quantities of pulp and sugar with some finely grated lemmon peel. It
must cook for the right consistency (I don't remember the exact time)
all I know is that it can be stored for a full year, it is not too easy
to make, I mean it has to be done right. I don't have a recipe for it,
I only remember what a delicious dessert it was! (how I wish I had the
recipe!)
I'd like to know which kind of quinces you have... I always thought it
needs very warm climates to really mature well. I live in New England
and I do have a small quince tree in my back yard that gives very pretty
flowers but the fruit is awfully small and not eatable, it looks almost
like crab apples, that is not what I had, the quinces I remember used to
be larger than normal apples, a bit elongated, very similar to green apples
only larger and with a fuzzy surface that easily dissapears when the fruit
is rubbed with a cloth.
I hope this will help. Let us know your results.
|