Native to Persia, quinces take their name from Cyondia, in Crete, where the finest quinces of the ancient world were rumored to be grown.
Quinces feature regularly in Greek and Roman mythology as symbols of happiness, love and fertility. They are commonly associated with Aphrodite, the goddess of love, and sometimes suggested as the mythical golden apples of the Hesperides. Some even believe that it was a quince, not an apple, that tempted Eve in the garden of Eden.
Today, quinces are widely used in Middle Eastern recipes, both sweet and savory. They are also prized in parts of Europe, where they are used to make fruit pastes like cotignac (France) or marmelado (Portugal).
Buying Quinces
Quinces have a very short season. They are available for six to eight weeks, usually in early autumn. Ripe quinces are firm, with a golden yellow skin. They exude a rich, honeyed perfume and are ideal for poaching or baking. Under-ripe quinces are greener in color. Their high pectin levels make them excellent for jams and jellies.
Storing Quinces
Quinces should not be kept in the refrigerator. The best place to store them is in a bowl on the kitchen counter, where their fragrance can be enjoyed. They have a long shelf life, and will shrivel rather than rot.
Preparing Quinces
Quinces cannot be eaten raw – the flesh is hard and often astringent. To prepare the fruit, remove the peel, then use a sharp knife to remove the core. Slice into even pieces. If you are making jam or jelly, leave the peel on as the pectin it contains will help the jam to set.
Quince flesh can discolor quickly. Placing the quince pieces in acidulated water (water with a squeeze of lemon) will help to slow the browning process.
Cooking Quinces
Quinces require long, slow cooking. When raw, the flesh is pale, but once cooked, it becomes a rich rosy pink, reminiscent of Turkish delight.
Quinces can be used in both sweet and savory dishes, and combine well with flavors such as vanilla, cinnamon, orange and rosewater. Poached quinces may also be served with meats such as roast pork, while quince paste is often served with soft cheeses or as a sweetmeat.
Quince Paste Recipe
The following recipe is adapted from Taste.com.au
Makes 3 cups
4 quinces, peeled, cored and sliced
125mls water
700gr white sugar
- Place quinces and water in a large saucepan over a high heat. Bring to the boil, then reduce heat and simmer for 30 minutes or until tender.
- Using a food processor, process the quince mixture until smooth.
- Combine quince mixture and sugar in a clean, heavy-based saucepan. Place on a simmer mat over a low heat and cook for 5 minutes, stirring until sugar dissolves. Reduce heat as low as possible and cook, stirring occasionally, for 3.5 hours until mixture is ruby red and coming away from the side of the pan. Set aside to cool.
- Line 6 ramekins with plastic wrap. Divide quince mixture evenly between ramekins and smooth the surface. Cover and leave until set (about 6 hours).
- Serve as part of a cheese platter. Quince paste will keep for 4 months in the refrigerator: wrap in non-stick baking paper and store in an airtight container.
References:
Malouf, Greg & Malouf, Lucy. Arabesque. Melbourne: Hardie Grant Books, 2006.
Whiteman, Kate & Mayhew, Maggie. The World Encyclopedia of Fruit. London: Lorenz Books, 2001.
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