The Quince, the “golden apple”, or “love apple”, is a funny pear shaped greenish-yellow fruit that is related to the apple and the pear. The name quince comes from ancient Cydonia on the island of Crete.
The origin of the quince is in the Middle East, around Kashmir. Some say the quince is the forbidden fruit in the Garden of Eden. An ancient Greek tradition says that a bride will give a quince to her husband. It is a symbol of fertility. The Greeks also believed it warded off bad luck. The Romans used it to make perfume. Sometimes, Venus de Milo was pictured with a quince.
The quince tree is 13 to 20 feet in height. The aroma of a quince is reminiscent of pineapple or guava. The fruit, however, does not ripen well on trees. The skin is green and turns yellowish when ripened. The fruit is covered with a fuzzy down, which can be easily rubbed off. The flesh is ecru colored, and very dry.
The quince is best cooked. Good methods include poaching, baking, braising, or stewing. It is suggested not to eat the quince raw. It has high tannin contents, which can make you sick and will also affect the taste buds momentarily after eating. The high tannin content makes it feel as if your mouth has been wiped dry with a paper towel. There is high pectin content in the quince. The Portuguese name for quince is marmelo, where we get the word marmalade. The flesh oxidizes very quickly.
When buying quinces, look for ones that are large, smooth, and fragrant. Quinces can be stored in the refrigerator for up to three weeks.
The quince is high in potassium, vitamin c, and copper. It is an astringent, and an aperitif. The quince is good for the gastrointestinal system.
7 cups sliced peeled Granny Smith apples
6 cups sliced peeled quince
3/4 cup packed brown sugar
1/4 cup eater
2 tsp grated lemon rind
2 tbsp fresh lemon juice
1 tbsp cornstarch
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 cup regular oats
2 tsp all purpose flour
1/4 cup packed brown sugar
2 tbsp chilled stick margarine, cut into small pieces
1. Preheat oven to 400°F.
2. Combine first 9 ingredients in a large bowl; toss well to coat. Spoon apple mixture into a 13X9 inch baking dish coated with cooking spray.
3. Place oats in a food processor, and pulse until coarsely ground. Add flour, 1/4 cup sugar, and margarine; pulse 10 times or until mixture resembles coarse meal. Sprinkle over apple mixture.
4. Cover mixture and bake at 400°F for 30 minutes. Uncover, and bake 20 minutes or until the fruit is tender and the topping is crisp. Serve warm or at room temperature. Serves 12.
© 2011 Chef Jennifer M. Denlinger All rights reserved
Cite me: Denlinger, J. (2011, December 8). Quince. Retrieved from: FloridaChef.net