I have finally got my hands on quinces this year. They are one of my favourite produce to work with. What I do with them may be not mainstream, but the resulting products are exceptionally delicious. The most simple product is quinces puree, easy to make and very versatile, it can be used in many ways. I use quince puree to make different types of confectionery. These are marshmallow type confectionery – pastila, that is usually made with apple puree,
and dairy, egg, chocolate and sugar free chocolate truffles.
It is very easy to make quince puree.
- wash quinces and dry their surface
- cut them into 4 pieces, discard the core
- I cut quarters ends to use them for puree, while the middle part of the quarter is sliced on mandoline slicer to make quince slices in syrup or candied quince slices
- put aside evenly sliced pieces separately
- cover the rest with water and cook until completely soft
- when it happens very little liquid or any is left in the pan
- use stick blender to make fine quince puree
- it can be stored 2 weeks refrigerated or portion frozen for 2-3 years
I made it exactly as I make apple pastila with slightly different quantities of ingredients.
- 300g quince puree
- 300g sugar
- 22-25g egg white
separately for the syrup
- 8.5g agar agar
- 80ml of water
- 1/2 tea spoon lemon juice
- 200g sugar
Icing sugar to apply to all surfaces when pastila is cut.
Candied quince slices
- 400g thin quince slices
- 400g sugar
- water to cover all slices
- 30ml lemon juice
- 1 cinnamon stick
- half of empty vanilla bean, seeds used for another project
- place quince slices in a sauce pan
- add lemon juice, water and sugar
- cook on medium heat until sugar dissolves and the liquid starts to boil
- simmer for 3-4 minutes
- take from the heat and leave to cool down completely, better overnight
- cook for the second time on medium heat until the desired consistency of the syrup
- I like mine very thick
- I store candied quince slices in thick syrup that sets like jelly at room temperature
I use candied quince slices as decoration pieces on desserts. It is a great temptation not to eat them just as they are, they taste beyond delicious!
Cottage cheese buns with quince puree
These buns are our favourite bake, I make them often. The original recipe asks for 50g of apple puree (blended apple pie filling). This time I used quince puree to replace apple puree.
- 170g homemade cottage cheese (use dense ricotta instead)
- 50g full fat sour cream
- 50g quince puree
- 1 teaspoon of vanilla extract
- 50g sugar
- 2 large eggs
- 125-135g of rice flour, depending of how coarse or fine it is
- 20g poppy seeds
- lemon zest (optional)
Quince puree is nearly gone, so there is the time to buy more and make some puree for the future projects.