quinces

[bazzard]

Have just picked 15 quinces but will have to freeze them, leave them to soften, partly cook them or grate them, as they are so hard. Have made quince jam/butter and they are nice in an apple pike. Any other successes that you have had using them?

[bazzard]

Sorry meant to say pie, not pike

[joggerjayne]

I haven't made it myself, but the cheese shop I use sells Membrillo (I think it's called), which is blocks of quince paste, and you have it with cheese. It's yummy.

[bazzard]

Hi Joggerjayne. Sounds a bit like the quince butter, although when I made it, it was an unappetising brown colour.

[atalanta]

Don't cut them on a plastic chopping board. Mine still bears the brown stain of quinces from five years ago, in spite of many scrubbings. What I do with them is to slice them and dry the slices which look pretty in pot-pourri

[boxtops]

Yes, it is, buzzard - we used to buy membrillo in Spain and now you can get it in Waitrose. It's a sort of gone-off colour.

[Buenchico]

There might be something here to interest you:
http://www.bbc.co.uk/food/quince

Chris

[joggerjayne]

"unappetising brown colour"

The stuff they sell at La Fromagerie is a sort or purpley brown colour.

I wonder if you'd call it "maroon" perhaps ?

[boxtops]

The packet in my fridge is this sort of colour http://www.thetapaslu...mbrillo_quince__400_g