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Quinces: Difference between revisions
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Most varieties of quince are too hard, astringent and sour to eat raw unless 'bletted' (softened by frost and subsequent decay). They are used to make jam, jelly and quince pudding, or they may be peeled, then [[roasted]], [[baked]] or [[stewed]]. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour. Adding a diced quince to [[apple sauce]] will enhance the taste of the apple sauce with the chunks of relatively firm, tart quince. The term "marmalade", originally meaning a quince jam, derives from the Portuguese word for this fruit marmelo. The fruit, like so many others, can be used to make a type of [[wine]]. | Most varieties of quince are too hard, astringent and sour to eat raw unless 'bletted' (softened by frost and subsequent decay). They are used to make jam, jelly and quince pudding, or they may be peeled, then [[roasted]], [[baked]] or [[stewed]]. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour. Adding a diced quince to [[apple sauce]] will enhance the taste of the apple sauce with the chunks of relatively firm, tart quince. The term "marmalade", originally meaning a quince jam, derives from the Portuguese word for this fruit marmelo. The fruit, like so many others, can be used to make a type of [[wine]]. | ||
In Mexico, Spain, Argentina, Chile, and Uruguay the membrillo, as the quince is called in Spanish, is cooked into a reddish [[jelly]] like block or firm reddish paste known as [[dulce de membrillo]]. It is then eaten in sandwiches and with [[cheese]], traditionally [[manchego cheese]]. The sweet and floral notes of carne de membrillo (quince meat) contrast nicely with the tanginess of the cheese. Boiled quince is also popular in desserts such as the murta con membrillo that combines ugni molinae with quince. | In Mexico, Spain, Argentina, Chile, and Uruguay the membrillo, as the quince is called in Spanish, is cooked into a reddish [[jelly]] like block or firm reddish paste known as [[dulce de membrillo]]. It is then eaten in sandwiches and with [[cheese]], traditionally [[manchego cheese]]. The sweet and floral notes of carne de membrillo (quince meat) contrast nicely with the tanginess of the cheese. Boiled quince is also popular in desserts such as the [[murta con membrillo]] that combines ugni molinae with quince. | ||
== How much does one cup of quince weigh? == | == How much does one cup of quince weigh? == | ||
''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:'' | ''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:'' | ||