A SURFEIT OF QUINCE

WHAT TO DO WITH QUINCE

When a surfeit of Quinces came my way, thanks to a neighbour with an overloaded tree, I spent some time looking up suitable recipes.

Membrillo was the first which came to mind. But I read so many Blogs which talked about the necessity of long and careful stirring over very low hear, and the dangers of the mixtuire separating, that I was scared off. We can buy Membrillo very cheaply from our local Deli. It didn't seem worth the effort. Hence my efforts outlined below, which gave us several jars of delicious Quince puree, done two ways, with Quince Syrup as a by-product. This we use on pancakes, as a chutney with cheese (especially Lancashire or Wensleydale), or made into Quince Fool (or Foule).

First catch your Quince:

Stage One

Rub the fuzzy outer coating off the quince with fingers, wash gently. 

Taking great care, with a heavy knife cut the fruit into four segments lengthwise. Bear down with the knife from above and use pressure. (Quinces are very tough old birds, so take great care with the knife.) 

Remove as many seeds as possible. Remove as much as possible of the core with a sharp knife without adding too much blood to the mixture.

Chop each segment crosswise into 3-5 pieces, immediately placing into a pan of water. (Quince discolours very quickly). 

Stage Two

Make sure fruit is well covered with water. Bring to a boil and simmer for 40 minutes, or until the fruit is soft enough to crush with a fork. 

Drain (reserving cooking water). 

Stage Three

Pick over the pieces and remove any remaining seeds and pieces of tough core. (This will be easier to do, with a small, very sharp knife, now the fruit is softened. 

Stage Four

Either mash the flesh with a fork, then put through a mouli; or purée in a food processor or liquidiser, using as much cooking water as needed to loosen it up. 

Quince syrup

The cooking water can be strained, reduced as appropriate then boiled with sugar at the ratio of ½ cup of sugar to 1 cup of liquid. The resulting syrup is delicious on pancakes, ice cream, or in salad dressing (with olive oil and red wine vinegar.) 

Quince puree

Mix resulting purée with sugar in ratio of 2:1 (by volume) heat to dissolve sugar and bottle using hot water method. (I use 0.25 litre Kilner preserving jars which provides 2 servings). This is best done with fruit processed through the mouli. 

This is heavenly on Rye pancakes with Greek Yoghurt. [Wife and I have a Cornwall/Devon thing going on. She puts the puree on first, I the Yoghurt.]

Quince Fool

Serves 2

I have had enquiries about what a 'fool' is. From personal experience I could reply quite differently. However, in dessert terms, Wikipedia says

• A fool is an English dessert. Traditionally, fruit fool is made by folding pureed stewed fruit (classically gooseberries) into sweet custard. Modern fool recipes often skip the traditional custard and use whipped cream. Additionally, a flavouring agent like rose water may be added.

This is my contemporary, unedited, Facebook reaction to having eaten it

https://www.facebook.com/chris.sterry1/posts/10159457066960992

The name comes from 'foule', the French for 'cloud'

• 1/2 cup Quince purée (unsweetened) 

• 1/2 cup sweetening agent: fruit sugar, Erythritol or granulated sugar. 

• 1 cup of double cream

Incorporate the sweetener into the purée and leave for a few minutes to dissolve. (Exact quantity of sweetener can be varied, to taste.) 

Whip cream until thick. 

Carefully fold in the purée. 

Refrigerate until needed.

Serve with a light scattering of chocolate chips or shavings.