Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

4 Ways With… Quince

4 Ways With… Quince

Bring a little sweetness and magic into your life with the aromatic ‘golden apple’.

4 Ways With… Quince

Roasted Quince and Spinach Salad with Bacon and Blue Cheese

Prereheat oven to 180°C. Peel 4 quinces, halve or quarter, remove inner cores and slice. Drizzle with plenty of lemon juice to reduce browning. Line a baking tray with baking paper and arrange slices on top. Drizzle with olive oil. Roast for 35 minutes or until tender, then let cool. Meanwhile, in a frying pan, cook 8 rashers chopped streaky bacon until crispy. Arrange quince on a serving platter with baby spinach leaves, chunks of creamy blue cheese and toasted walnuts. Scatter over bacon and drizzle with a mustard vinaigrette. Serve with crusty bread.

 

Quince and Rose Petal Jelly

Cut 2kg quinces into small chunks, with inner core and skin. Add 4 cups water for every 1 cup of fruit. Add 1 cup edible dried or fresh rose petals. Cook, without stirring, for 45 minutes or until tender. Drain through a fine sieve or jelly bag. Add 3¼ cups sugar to every 1 litre of juice, stir well and boil until it gels. Add 1 tbsp rosewater to cooled mixture. Seal in jars, adding a few extra clean rose petals to decorate. Serve with cream or custard, or use in a pie or crumble.

 

Stuffed Quince with Spiced Lamb Mince

Preheat oven to 180°C. Cut 4 quinces in half and scoop out inner core. Coat quince halves with lemon juice to reduce browning. Place flesh side up in a baking dish. Heat 2 tbsp olive oil in a frying pan over a high heat. Add 1 diced onion or 2 shallots, and cook until tender. Add 400g lamb mince and cook, stirring, until browned. Add 1/2 tsp each of cinnamon, cayenne pepper, paprika and dried thyme leaves. Stir in 2 tbsp tomato paste and cook for 5 minutes. Spoon mixture into cavity of quinces. Pour 1/2 cup water into dish and add 1 star-anise and 1 bay leaf. Cover dish with foil. Bake for 30 minutes or until tender all the way through when tested with a skewer, adding a little more water to the dish if needed. Garnish quince halves with toasted pine nuts, fresh wilted spinach and quince paste.

 

Quince and Tomato Jam

Cut a cross in the tops of 1kg red tomatoes, then blanch in boiling water for 20-30 seconds. Refresh in ice-cold water, then peel off skins. Using a sharp paring knife, remove cores. Set aside. Wash 1kg quinces and cut into quarters. Place in a large saucepan, cover with 900ml water, and simmer over a low-medium heat until a skewer easily pierces the skins. Using a slotted spoon, lift fruit out and remove inner cores. Return to water with tomatoes, 1kg sugar and juice of 2 lemons. Increase heat to high and boil rapidly for about 45 minutes or until mixture sets when tested on a cold saucer. Serve.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2018. All Rights Reserved

Web Design Sydney

Do NOT follow this link or you will be banned from the site!