Quince

Quince is an aromatic, firm fruit that is usually too astringent and hard to eat raw, but after cooking it turns into something special: soft, floral and warmly flavoured. In the kitchen, quince is mainly used for stewing, poaching or turning into jelly, compote and sweet preserves.

Latin name: Cydonia oblonga
Origin: Western Asia and the Caucasus
Plant family: Rosaceae (rose family)
Life span: perennial

Description

Quince grows on a small tree or large shrub and in shape sits somewhere between a pear and an apple. The skin is yellow to golden yellow and may have a fine, soft down. The flesh is pale in colour, compact and hard, with an intense perfume reminiscent of citrus blossom, rose and ripe apple. Because of its high pectin content, quince is naturally well suited to gelling, which explains why the fruit has traditionally often been made into jelly or paste.

In the kitchen

The character of quince only really comes through with slow cooking. During stewing or poaching, the flesh becomes soft and can take on a pink to reddish hue, while the aroma becomes deeper and rounder. Quince pairs beautifully with vanilla, cinnamon, clove, star anise and cardamom, but also with honey, nuts and citrus. In savoury dishes, it works well with game, lamb or poultry, for example as a compote or chutney. In sweet preparations, quince is classic in jelly, jam, membrillo (quince paste) and as a filling for tart, crumble or cake.

Storage & preparation

Store quinces preferably in a cool, ventilated place; they give off a strong perfume and can scent other products nearby. Choose fruits that are firm and strongly fragrant, without soft spots. Rub away any down and wash the fruit well. Quince is hard, so use a sturdy knife and chopping board. Peeling is possible, but not always necessary; for jelly or long cooking, the skin is often cooked along for extra flavour and pectin. Do remove the core and seeds. Quince browns quickly after cutting, so a little lemon juice helps. Cook the pieces slowly in water, wine or syrup until soft, and if desired leave them to sit in the cooking liquid for a while for extra aroma.