The effort it takes to cook a quince will give you a ton of bang for your buck. Poaching leaves you with tender fruit for a pie or tart and a gorgeous syrup that—you guessed it—is great for cocktails.
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Pears, quince, and warm-spiced allspice dram combine for this tiki-inspired fall cocktail.
Lighten and brighten up the classic Brandy Alexander with a little homemade quince syrup.
This mash-up between a gimlet and a pink gin combines quince syrup and a couple dashes of Peychaud's bitters for a bright, fruity, complex pink drink.
Although the syrup is the goal here, it's also a byproduct of making poached quince. After you strain off the syrup, the poached quince are perfect for pies or tarts or just over your morning yogurt or oatmeal.
The seasoning for these quince pies was inspired by a tea blend made of rooibos and African chai spices. The resulting hand pies are delicate but satisfying despite their daintiness.
These pies are delicate, small enough to eat in two bites (or one if you're a busy line cook) but satisfying despite their daintiness.
This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying.
This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying
Sweet and tart with a fruity fragrance that evokes the fall apple or pear harvest, quince paste delivers a lot in a recipe that only requires a few ingredients.
Sweet and tart with a fruity fragrance that evokes the fall apple or pear harvest, quince paste delivers a lot in a recipe that only require a few ingredients.
Quince may not be my favorite fruit for eating, but it is definitely my favorite for cooking. Unlike most fruit for pies, quince is a bit high-maintenance, and requires the critical step of cooking it twice—once on the stovetop and once in the pie itself. It takes time and patience to coax the sweet, floral taste out of the fruit, so when I'm working with quince I make the most of the time at home to relax in the wonderful, fruity aromas that fill my apartment as it simmers away on the stove and bakes in the oven.
The aromas from the simmering and baking quince make this pie more than worth the effort—and it's delicious, too.
One of fall's more elegant offerings is the sweetly aromatic quince. Available for just a few months in the early fall, this relative of the apple and pear is best enjoyed in cooked form rather than eaten raw, and just about perfect when baked into this Apple, Pear & Quince Galette.
The aromatic quince has a fleeting season, just a few months in the early fall. This Apple, Pear & Quince Galette combines the perfumed fruit with apples and pears into a rustic, free form tart.
[Photographs: Kerry Saretsky] More Membrillo Recipes Apple and Pear Membrillo Turnovers » Grilled Cheese with Serrano and Membrillo » With weddings, there must be something blue. And with lamb, there must be something sweet. Whether that something is currant jelly...
Membrillo is a quince paste that's great with cheese, especially Manchego. Grilled cheese with serrano ham and membrillo. [Photographs: Kerry Saretsky] Another Membrillo Recipe Apple and Pear Membrillo Turnovers » One of my favorite memories of my trip to Spain...
The heady perfume and brisk tartness of quince are perfectly complemented by a fruity cognac, and a combination of the flavors can result in absolutely phenomenal Sidecars.
Even after almost a full year of soaking in cognac, the quince pieces were still firm and crisp, and after straining the liquid off the fruit and spice, I took a taste and was floored: this stuff is amazing.
Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, we hear from Los Angeles correspondent Leah Greenstein of SpicySaltySweet. Take us to the market, Leah! Persimmons from Peacock Family Farm. If fall had an official color—like poppies are the official flower of California, Humuhumunukunukuapua`a is the official fish of Hawaii and Crocs are the official shoe of Mario Batali—it would have to be orange. Vibrant, warm and evocative of piles of crisp leaves perfect for jumping in, or the jack-o-lantern shrapnel you wade through the morning after Halloween, orange permeates the season. Here are some of my favorite...