The
mysterious quince is making a comeback! Similar to an apple or pear, with it’s
rich, golden skin tone and alluring aroma--reminiscent of pineapple and guava--the quince is
actually a relative of the rose.
If
there was ever a poster child for the “slow-food” movement, the quince is
it. Unlike the apple or pear, quince can
not be eaten raw. But when slow-cooked, develops a very sweet flavor, like a
perfumed apple. With cooking the quince assumes a grainy texture, similar to a
pear and turns a gorgeous rosy color.
Its complex taste is compatible with citrus and warming spices, such as
nutmeg, cloves, cinnamon, ginger and vanilla.
Quince
is used to make tarts, jams, preserves and is also a popular ingredient in
Middle Eastern meat stews. In Latin
countries, quince is turned into a paste called membrillo and is used in tapas
dishes that contain Manchego cheese. The quince is high in pectin, the natural
gelling agent that allows jams and jellies to thicken. This made quince a very
popular base for preserves in ancient times.
The Portuguese word for quince is marmelo and over time evolved into
what we know today as the word marmalade.
Quince Crumble
Makes 6-8 individual servings
8 quince
1 cup sugar
½ cup honey
1 lemon, cut into quarters
1 cinnamon stick
1/3 cup Madeira or Sherry
Topping (see recipe below)
Ice cream, optional
Peel, core and slice quince
into 8 wedges each. Put wedges into a large bowl of water, as you prep, to
prevent from turning brown.
In a large stock pot add ½
gallon of water, sugar, honey, lemon and cinnamon stick. Over medium-high heat
bring to a boil and allow sugar to totally dissolve. Lower heat. Drain quince and
add to the pot; simmer for about two hours, until you can pierce the quince
with a knife. (The quince will be a bright rose color.) Let cool. At this point
you can store in refrigerator, in the juices, for up to a week. Reserve the
juice for adding to your favorite cocktail
Preheat oven to 357F. Divide
quince among individual ramekins. Sprinkle with Madeira and cover completely
with topping crumbs. Bake for 30-35 minutes. Remove from oven and let cool
slightly before serving. Top with ice cream. Can be served warm or room
temperature. Refrigerate leftovers; warm in oven or microwave before serving.
Topping
Makes 3 cups
1 cup brown sugar
¾ cup all-purpose flour
¾ cup old-fashioned oats
½ teaspoon Moroccan Coffee
Spice Mix
¼ teaspoon kosher salt
½ cup cold butter, cut into
small cubes
Put all ingredients except
butter into a food processor. Pulse until blended. Add the butter and pulse
until mixture resembles course bread crumbs. Don’t over work.
Spread over top of the
fruit.