Bumper year for quinces and apples here in Suffolk. I've just made some quince cheese - better than the first attempt which I managed to forget whilst it was cooking, creating one hell of a carbonised mess - and am thinking about another batch with cooking apples added. Anyone tried this or other quince-based mixtures for jam, jelly, butter or cheese?
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I just wish someone would tell me how to get hold of some! -
You need a runcible spoon.I just wish someone would tell me how to get hold of some!
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We had them in the garden when I was young, and I remember hacking the fruit to pieces with a hand axe so my mum could boil up the pieces for jelly. I have planted one, but it will be many years before it produces those rock-hard yellow fruits.
Not sure about a runcible spoon, but I have all the usual kitchen utensils.Comment
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By the way, has anyone ever seen quinces for sale? I havent. They seem to be commercialy forgotten.Comment
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My mother spent a lot of time trying to grow quinces, and got enough to make the occasional pot of quince cheese or jelly. My son has just bought a small quince tree with four fruit on it, now made into jelly. He's hoping it will grow bigger and better. An item on Countryfile a couple of weeks ago said that it was difficult to ripen them in Britain.
I don't know how to cook them myself. The cookery gene has missed a generation, I'm afraid.Comment
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I know people who have them, but never enough to give me any. And I haven't got room for another fruit tree.
This is what they used to do with them in Vicenza:
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I know you are supposed to leave them on the tree until after the first frost, which softens them. Or is that medlars?Comment
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Its medlars that need frost. We used to harvest quinces in the autumn when they ripened to a bright yellow. I managed to buy a young tree a few years ago; I cant remember where, but it would either have been the local plant nursery or Homebase.Comment
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I don't think you need quinces to be soft. Medlars have to be pretty well rotten - but they'll do that if you pick them unripe and just leave them in a bowl.
(I haven't got access to any of them, either!)Comment
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... and there's a nice technical term for the process needed for medlars - bletting :Originally posted by jean View Post
Quinces easily available from the Syrian and Lebanese shops here in Shepherd's Bush - for medlars I think you need to know someone who has a medlar tree...Comment
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According to Mark Diacono in the River Cottage handbook no 9 - Fruit - take it from the tree when it more easily separates from the tree, leaving it on the tree as long as possible but take it off before the first frost. Then let it ripen in a bowl in the house. He is very enthusiastic about the perfume which will arise as ripening proceeds, but suggests not storing with other fruit in case they take on the taste/odour. As to recipes he suggests baking the cored fruit (butter/sugar in the core space) and eaten with yoghurt and ice cream. Also adding sparingly to apple pies/tarts to add the aroma.
He also says that the varieties he cites fruit early in their life, but is not more specific. Methinks it may be worth planting one, then, as it is rare to find the fruit for sale (which will forestall Mrs CS' complaint why do I grow things which can be bought at small cost (and no expenditure of my time....)).Last edited by Cockney Sparrow; 16-10-15, 09:23.Comment
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I've only ever got my hands on enough to do that - it does work well, they punch above their weight.Originally posted by Cockney Sparrow View PostComment
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Anywhere more central? I'll be in London at the end of the month and might look for some.Originally posted by vinteuil View Post
There's one in the garden of the Bishop's Palace in Wells, if anyone's passing that way.for medlars I think you need to know someone who has a medlar tree...
.Last edited by jean; 16-10-15, 09:57.Comment
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