I realise how quickly the years are flying by yet again when I look back over the quince recipes of the past. The membrillo that I made before I even started this blog, it hung around for months in different guises, but was best as the sweet in the old agra-dolce duo. Luckily, there are so many more quince recipes in my future.
I agree with Maggie Beer, I will always come back to quinces. So fragrant and delicate, quinces are always a pleasure, either baked into a cake , turned into wobbly ambrosial jelly, or simply poached and served alongside this silky, creamy custard.
I happened to poach my quinces on the same day as Reem from Tummy Rummble and we both got some great advice from the lovely Y at Lemonpi. Lemon juice helps to bring out the beautiful pink hue that sometimes doesn’t develop otherwise. So if your poached quinces stay pale, slam in a bit more lemon juice, because non-pink quinces are somehow just not as special (I added that last bit in, pale yellow quinces just seem to be a waste for me).
Often these ruby wonders are best served simply, with a sweet velvety and quince scented custard, lightened with a touch of cream. Hopefully I remember this recipe to use next quince season.
Poached Quinces
6 quinces, washed
1litre light sugar syrup.
juice 1 lemon (or more)
Preheat oven to 150C. Peel quinces, core and cut into quarters. Place in an ovenproof pan and pour liquid over. If quince isn’t totally submerged add water to cover. Add cores to the pan. Cover tightly and cook in the preheated oven for at least 4 hours, or until they are tender, and pink.
Eliza Acton’s Quince Custard
From Stephanie Alexander’s A Cooks Companion, pg 832.
300ml quince poaching liquid
6 egg yolks
juice one lemon
pouring cream.
Bring poaching liquid to the boil, then pour over the yolks and mix thoroughly. Return mixture to pan and stir over low heat until the custard thickens, and it no longer tastes like raw egg yolk. The custard is ready when it coats the back of the spoon, and before splits, yes. Remove from heat (before it splits) and pour into a bowl, stir though the juice and leave to cool. Serve with poached quince and pouring cream.
12 Comments
Lovely blog and fantastic photos. You’ve inspired me to do something with the quinces that have been sitting in my fruit bowl for over a week.
Gail’s last blog post..Recipe: Chilled Zabaglione
Lovely! Sounds like everyone had quinces on the brain
You got such a great colour on your quinces! Thank you so much for the tip about the lemon juice, I will remember that for next time when I am banging my head on the kitchen counter waiting for my quinces to turn rosy!
Steph’s last blog post..Makan @ Alice’s, Thornleigh
looks yummy. nice pics!
Simon Food Favourites’s last blog post..Bacco Pasticceria: Chifley Plaza, Sydney (2 June 2009)
Haven’t made it in ages, but I love that quince custard recipe by Eliza Acton! Nice to see that someone else loves it too
It’s really a combination of the lemon juice and the slow cooking that develops that colour in the quince… which reminds me, I have yet to cook any quinces this Winter! Better get a move on..
Y’s last blog post..Hidden cost
Ooh, that looks wonderful! I just discovered quinces last fall. When quince seasno rolls around again here I’ll be sure to try a custard!
I agree that a quince is better if it’s pink
I love the presentation in glasses – looks right for a dinner party.
Arwen from Hoglet K’s last blog post..Almond Horns
Looks delicious – and lovely and pink! Never tried cooking a quince recipe so I’ll have to give this a shot the next time I see quinces available in the shops.
Forager’s last blog post..Sparks of brilliance at Sepia
Lovely! The appearance of quince always signals the beginning of Winter and is one of the best things about Winter
Ah, beautiful job Lili! Maybe this weekend I’ll give it another go…
Reemski’s last blog post..Adriano Zumbo Patissier, Balmain
Hello, I have just come across your blog. It is lovely. I have never cooked with quinces before. But I was eyeing some off in the fruit store the other day. Must put them on my list. This looks delicious!
Julia @ Mélanger’s last blog post..{ Date loaf :: trial #1}
Looks great! I’ve never tried any cooking with quinces, I’m very intrigued to find out how it tastes like
Gail: Why thank you. Yes, but quinces lolling around in the fruit bowl do have a certain fragrant appeal.
Steph: Oh I also forgot that you need to have low temperature along with the lemon juice for the rosy quinces.
Simon Food Favourites: Thanks
Y: I am so glad that I found the recipe, so satisfyingly quincey!
anna: Thank you!
Arwen from Hoglet K : I thought maybe I was being a bit picky about their rosiness, I’m glad you agree!
Forager: Quinces take patience but they are worth it
Lorraine @ Not Quite Nigella : True, and we experienced one of the worst things about winter today, freezing wind (but at least we get quinces
Reemski : Thanks
Julia @ Mélanger: Thank you so much
Yas: They are really fragrant and delicious, try to taste them before you try before you cook them – its a big time investment to make if you don’t like them
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[...] For the fruit and caramel: 30g butter 113g brown sugar 1/2 cup pitted sour cherries 2 or 3 quinces, poached (see recipe here [...]
[...] will need poaching liquid from poached quinces (see this recipe), 1 litre’s worth or more. Taste it, you may need to add a little more sugar along the way. [...]