"Gypsy gold does not chink and glitter. It gleams in the sun and neighs in the dark."

~ Saying of the Gladdagh Gypsies of Galway


Tuesday, October 19, 2010

Quince

Ok, folks -- this is a Quince.
I have 6 (or is it 8?) of these trees in the orchard!
They are ripe; they are ready.
They are screaming for me to do something with them.
I tried to can some Quince Marmalade last season. It was a failure disaster.
What CAN I make with these Quince??

5 comments:

meemsnyc said...

Good question! I've never eaten these before.

Kate said...

Membrillo. AKA quince "cheese." No idea how to make it, but it's verrry tasty with a nicely aged manchego, or any sheep's milk cheese. If you can't find a recipe, look for any fruit "cheese" recipe and adapt. It's only called a cheese because it's firm enough to slice or plane like a cheese.

Allison at Novice Life said...

Thanks Kate -- I did see some recipes for that and thought I might try one out.

Emily on the Southern Prairie said...

Can you help me out? What is a quince? Is it part of the pear family? Thank you in advance. :)

Allison at Novice Life said...

Hi Emily! A Quince is like a cross between a pear & an apple.....although I don't know if that is 'biologically' true, but that's what I hear a lot! It is a very firm, tart fruit raw, but when cooked down, it turns into a delicious fruit! When they are ripening in the orchard, they give off a scent that to me, smells like pineapple! It is glorious. Some people chop them up with their apples and add them to their pies and sauces.

here is the wikipedia explanation! http://en.wikipedia.org/wiki/Quince