Not as well known, or as readily available as the mighty pumpkin, quinces are not to be overlooked. They have a pear-like shape, but they are not pears.
Over the years I’ve posted a few recipes featuring the quince:
Candied Quince Preserves
|Candied Quince Preserves|
If you come across quince, buy some and try making one of the dishes above, or try this very easy recipe for Quince Butter.
Yields about 3/4 cup
6 large quinces (about 4 pounds total), peeled, seeded, and cut into large dice
1/2 to 3/4 cup sugar (the sweetness level is up to you!)
3 cups water
A squeeze of fresh lemon juice
In a medium-sized pot, bring quinces, sugar, and 3 cups water to a gentle boil. Reduce heat to medium and cook, stirring now and then, for about 20 minutes, or until quinces begin to soften. Reduce heat to a simmer and stir in the lemon juice; cook, stirring frequently, for 1 to 1 1/2 hours, until the mixture resembles applesauce.
Remove from heat and allow to cool slightly. If you prefer a smoother product, press the quince mixture through a sieve or food mill into a bowl and discard pulp.
Place quince butter in a covered container and store in the refrigerator. It should keep for about 1 week.
Serve on toast, crackers, pancakes, plain yogurt, etc. Or, just eat it with a spoon!