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« November 19 Pie Dough Class: Full | Main | generosity/gifts of the heart. »

16 November 2006

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My grandmother used to make quince jelly when I was a kid. I was often enlisted in the picking and washing, but never the peeling or cutting as it was just too dangerous for a little kid. I remember always being disappointed that they weren't suitable for eating before cooking, but being amazed at their unique flavor after cooking. Oh, and the fact that they changed from that bland, pale yellow "apple flesh" color to a glorius shade of pink made them seem magical.

My grandmother was a gawdawful cook, but she sure could make jellies, jams, pickles and canned fruit. I'd kill for a jar of her pickled peaches right about now.

Re: Quince from out of hand. Oooh, tart! I've had it raw plain but I hear its consumed with salt, a squirt of lime and a cervaza. I love quince too, cooked though.

I loved my mom's quinc jelly and I love stewed quinces or quince tart but I was shocked to find out they were $1.99 each (gasp) at the grocery store here in SC. I can't wait to go home for Christmas and fill up.

Well, that tears it. I'm going to go quince hunting up here in the Great White north and see if I can add "Quince Jelly" to my winter larder. (I'm also interested to see how well some cooked quince stands up to my favorite vegan upside-down cake recipe. I just don't know how well it'll go with the maple syrup that is the cake's only sweetner...)

where can I buy quince jelly in the Bay Area?

Hello Ann--

You may be able to get quince spreads through June Taylor. I can't guarantee jelly per se, but whatever she makes with quince is divine.

There is also a woman who sells preserves at the berkeley farmer's market-- now is the season, so good luck!

If you yourself are intersted in making such a thing, quince can be found at Berkeley Bowl, Monterey Market: east bay, Bi Rite and Rainbow: SF.

Thanks Shuna.

Shuna, you quazy wabbit.
That was good.
Thang Q.

Well, heck, Shuna. I'm a crazy knitter/writer who has just discovered your mother's writings recently, and then her publisher told me about you, and here you are, blogging in my hood, hanging out in my areas (pics of the Lex and maybe, was that the Wild Side in one?), being Queer with that lovely Q.
Also, your writing is gorgeous and now I'm hungry. Thanks.

Loved the alliteration :). See ya Sunday.

Ive been cooking with quince all week, and weirdly, not a one has turned pink. Freaked me out a little.

Yours look perfect, so Im glad to see I wasnt imagining that was suppopsed to happen!

Jane Grigson.....yesssss.... Love her.

Shuna-

Can I ask your advice? I was going to make (and post about)an apple quince pie for Thanksgiving. I though I would use this filling from Karen Zuckerman's recipe for apple qince tart -

3 large quince (about 1 3/4 pounds), peeled, cored and chopped into 1/3-inch cubes

8 tablespoons butter

3/4 cup sugar

4 medium apples (1 3/4 pounds), somewhat tart.

For the crust, I have a great pate brise recipe from Pleasures of cooking that I always use.(http://theblogthatatemanhattan.blogspot.com/2006/04/tart-pretty-enough-for-song.html)

I was going to do both a top and bottoim because I will need to make it ahead and freeze it to being to family on Thrusday.

Does this sound okay to you? My biggest concern is whether a filling meant for a topless tart needs to be modified for a double crust pie that will be frozen.

Any advice or suggestions will be much appreciated (and of course, blogged about...)

tbtam.

Apple pies with double crusts, I think, are better than open faced ones. But something concerns me-- I don't think you will get the most out of your quince if it expected to cook at the same rate of the apples.

I would pre-cook those quince pieces so that more of their scent comes through in the finished pie.

Also, pies love to be frozen solid before entering the hot oven!

Hope this helps-- let me know if you need more.

Lovely! I'm always trying to find substitutes for apples, which I love, but to which I am allergic. Pears don't usully bite back quite enough, so, I'm planting my quince tree this weekend. I can't wait to have some in the yard and kitchen.
Meanwhile, since I had never tased a quince, I got some fabuluous Greek quince preserves and MY Deli. I couldn't believe my senses. A rose is a rose is a quince!
I can't remember the resourse that brought the orinin of apples, pears, and quince all back to their relationship to the rose, but that connection explains to me that amasing flavor and aroma of the quince. Insted of seeing them as apple/pear thingies, I think of them as gihugic rose hips.
Peace,
Janet

I have just today made Quince Jelly for the first time it was so easy and looks divine and has glorious pink colour the kitchen still has the lovely aroma.

I have been using quince for years now & have done everything with them. But I can not find any methods for dehydrating them in my machine? Help needed, please.

Hello Pamela Cox, dehydrating a fruit that needs to be cooked to be edible is very difficult. Sugar is hygroscopic which means it attracts moisture. You may want to try cooking quince in a brine, slicing it thin and then dry it out. If anyone has any other methods I'm sure they'll answer your comment as well. ~ Shuna

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