quince

Helen Kent's Apple Pie With Quince

quinces, peeled

salt

sugar

vegetable shortening

egg white,

water

cider vinegar

cinnamon

Preheat the oven to 375 degrees. Place the quinces in a saucepan, cover with water and place over high heat. Boil until they begin to soften, 10 to 15 minutes. Drain. When cool, core and cut them into thin slices.

In a large bowl, combine the flour, salt and 1 teaspoon of the sugar. Using a fork, gently blend the shortening into the flour mixture until it resembles coarse meal. Combine the egg white, water and vinegar and add to the mixture. Blend gently with a fork until the ingredients just hold together.

Divide the dough into 4 equal balls. On a floured surface, roll out one ball of the dough to about 16 -inch thick. Ease the crust into a 9-inch dish and trim the edge with scissors. Repeat with another ball of dough and a second pie dish. Refrigerate the remaining dough.

In a bowl, combine the sliced apples with the remaining sugar and the cinnamon. Place the apples into the pie crusts. Lay the slices of one quince on top of the apples of each pie. Roll out the 2 remaining balls into 10-inch circles for the top crusts and cover the apple mixture, pinching along the perimeter to seal the edge. With a sharp knife make 8 small cuts in the top crusts. Bake for 35 to 40 minutes in the middle of the oven until the crust is golden and the apples are bubbly. Serve warm with cheddar cheese.

Quince is a fruit that grows abundantly throughout the Mediterranean. Though it’s too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.

Quince Compote

lemon

apples

agave syrup

vanilla bean,

Fill a large bowl with water, and add the juice of 1/2 lemon. Quarter the quinces and apples, and place the pieces you aren’t working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces.

Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.

This balanced meal features lean beef and healthy root vegies in a wine-enriched glaze flavoured with mustard and quince.

Beef roast with quince glaze, parsnips and carrots

Olive oil spray

beef

(about 600 grams) parsnips, peeled, quartered lengthways

baby (Dutch) carrots, ends trimmed, peeled

quince paste

milliliters (1/2 cup) Massel beef stock

milliliters (1/4 cup) red wine

tbsp wholegrain mustard

broccolini,

Delicious individual spatchcocks add a gourmet touch to your dinner party.

Glazed spatchcocks

garlic

rosemary

x 500 grams spatchcocks (see notes)

(320 grams) quince paste

(250 milliliters) cranberry juice

(60 milliliters) verjuice (see notes)

Pan stuffing (see related recipe),

Watercress sprigs, to serve

These easy, cheesy biscuits only take 9 ingredients to create. If you've got guests, serve these tasty treats with quince paste.

Oatmeal & cheddar biscuits

(3/4 cup) natural oat bran (Lowan brand)

(1 cup) plain flour

(1 cup) finely shredded cheddar

tsp bicarbonate of soda

tsp salt

butter, melted

Bass Strait blue cheese (King Island brand), to serve

Quince paste, to serve

Apple and Quince Tart

flour

butter,

butter

apples (1 3/4 pounds), somewhat tart

Make the shell: in a large bowl, combine the flour, sugar and salt. Using a pastry cutter, chop the butter into the flour mixture until pea-size and coated with flour. Add 4 to 5 tablespoons ice water and toss lightly with a fork. The dough will not come together at this point. Transfer the crumbly dough to the counter and, using the heel of your hand, smear the dough to marble the butter into it. Scrape up the dough and repeat this process one or two times until the dough comes together. Once the dough forms a ball, wrap it tightly with plastic wrap and press into a flattened disk. Refrigerate for 2 hours or up to 2 days.

On a surface lightly dusted with flour, roll the dough into a 14-inch circle, 116-inch thick. Line an 1112-inch round tart pan with a removable bottom with the dough and place in the freezer.

Prepare the filling by combining the quince, 4 tablespoons butter and 12 cup sugar in a heavy-bottomed medium saucepan set over medium heat. Cover and cook for 20 minutes, stirring every 3 to 5 minutes. Uncover, reduce the heat to low and cook until all the liquid has evaporated and the quince is tender and darker in color, about 40 minutes. Remove from the heat and cool to room temperature.

Adjust the rack to the bottom third of the oven. Preheat to 375 degrees. Peel, core and quarter the apples. Using a mandoline or a very sharp knife, slice the apples as thinly as possible and set aside.

Remove the tart shell from the freezer. Scrape the cooked quince into the shell and distribute it evenly. Layer the apples over the quince around the outermost edge of the tart with about 15 of the apple hanging over the rim of the pan. Each slice should overlap the preceding by half. Once you have made a full circle of apples around the outer edge, make a new circle closer to the center, overlapping the outer circle with about 14 of the apple slice. Continue layering until the quince is completely covered with apples.

Make a brown butter by melting the remaining 4 tablespoons butter in a small saucepan set over medium heat, stirring constantly, until golden brown and nutty-smelling. Drizzle the brown butter over the apples and sprinkle with the remaining sugar.

Place the tart on a sheet pan and cook for 70 minutes. Lower the oven to 350 degrees and bake until the apples have caramelized, the filling is bubbling and the crust is brown, another 20 minutes. Allow the tart to cool for 30 minutes on a wire rack; remove the tart pan. Serve warm with vanilla ice cream or creme fraiche.

Make your own quince paste to serve as part of a cheese platter.

Quince paste

(about 1.4kg) quinces, peeled, cored, coarsely chopped

white sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691355001&=domain=taste

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A mixed fruit stuffing with duck fat potatoes will add all the elements you need to create the perfect Christmas turkey meal.

Valli Little's turkey with fruit stuffing and duck fat potatoes

turkey

unsalted butter, melted

(35 grams) plain flour

(125 milliliters) dry sherry

1L (4 cups) Massel Chicken Style Liquid Stock

orange

(100 grams) dried cranberries

olive oil

onion, chopped

chicken stock

fresh white breadcrumbs

(55 grams) blanched almonds, roasted, chopped

(95 grams) chopped dried figs

green apple,

tsp ground cinnamon

tsp allspice

rosemary leaves

1.5kg small King Edward potatoes, peeled

duck fat

garlic bulbs, halved widthways

tbs sea salt flakes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977458968001&=domain=del

5348771529001-5977458968001

The lamb and quince combine to give this baked dinner a delightful depth of flavour.

Slow-roasted lamb & quince

(about 1kg) boneless lamb shoulder

brown onion, halved, each half cut into thin wedges

garlic cloves, crushed

tsp cumin

ginger

tsp sweet paprika

x 7cm cinnamon stick

Massel chicken style stock cube

(about 1kg) quinces, peeled, cored,

tbsp honey

coriander leaves

This isn't just a recipe for any ole ham sandwich. It's a Monte Cristo sandwich, and that's a beautiful, beautiful thing. 

Spanish Ham and Cheese Monte Cristo Sandwiches

sourdough or country-style French bread (each about 5x3 inches)

Dijon mustard

Manchego cheese,* thinly sliced

Serrano ham

membrillo (quince paste)

eggs

(1/2 stick) butter

This isn't just a recipe for any ole ham sandwich. It's a Monte Cristo sandwich, and that's a beautiful, beautiful thing.

Bon Appétit

Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit. Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.

Beat eggs in pie dish until well blended. Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat. Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet. Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.

This fresh side is a delicious alternative to cranberry sauce.

Quince and Currant Chutney

apple cider

red onion

apple cider vinegar

(packed) golden brown sugar

currants

orange peel

star anise*

black mustard seeds

red pepper

cardamom

Epicurious

Mix all ingredients in heavy large saucepan; bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover; chill.)

*A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Quinces are mostly inedible when uncooked. In this cake, they’re diced just small enough to soften in the time it takes the batter to cook.

Quince, cinnamon and ginger cake

plain flour

cinnamon powder, plus½ tsp extra for sprinkling

tsp ginger powder,

tsp baking powder

½ tsp baking soda

¼ tsp fine sea salt

unsalted butter, atroom temperature,

caster sugar,

vanilla

Peel and halve the quince, remove the core, then chop into roughly 1cm dice: you’ll need 300g altogether for this cake.

Lightly grease the bottom and sides of a 20cm round cake tin with the extra 10g butter, then line with baking paper.

Sift the flour, cinnamon, ginger, baking powder, baking soda and salt into a small bowl.

Preheat the oven to 170C fan-forced (190C conventional).

Place the butter, sugar, oil and lemon zest in the bowl of an electric cake mixer and beat with the paddle attachment on medium speed until creamy (about 2 minutes). Add the vanilla and eggs, one at a time, mixing on medium-low speed until blended. Scrape the bowl to ensure the batter is evenly mixed, then add half of the sifted, dry ingredients and blend on low speed for a few seconds. Scrape down the bowl once again, then repeat with the remaining dry ingredients, blending until the dough just comes together. 

 Remove the bowl from the mixer, then add the diced quince and fold through the batter with a flexible rubber spatula. The batter will be quite stiff; fold just enough times to ensure the quince is evenly distributed, then scrape the batter into the prepared tin. 

Combine the extra 1 tbsp sugar with the extra 1 tsp cinnamon and ginger powders and sprinkle all over the top of the cake. Place into the preheated oven and bake for 60-70 minutes or until a skewer inserted into the middle of the cake comes out clean.

Cool the cake on a wire rack for 15 minutes before transferring to a serving plate.

A delicious combination of sweet, rich quince purée in an almond pastry case

Quince crumble tart

1kg quinces

caster sugar

tbsp cornflour

ground almonds

egg egg yolk

rolled oats

To make the quince purée, put the quinces into a large pan with 350ml water. Cover with a lid and simmer for 1 hr or until the quinces change colour and are pulpy. Remove from the heat and allow to cool slightly, then whizz with a stick blender until smooth. Pass the quince purée through a sieve into a clean pan and stir in the sugar, lemon zest and juice, and cinnamon. Cook the purée until it is reduced by one-third, then mix the cornflour with a little water and stir into the purée until it’s thick. Remove from the heat and allow to cool.

Heat oven to 160C/140C fan/gas 3. To make the pastry, rub the butter into the flour and almonds. Add the sugar and zest, then the egg and the egg yolk. Bring everything together, wrap in cling film and chill for 15 mins.

Roll out the pastry on a lightly floured surface to line a 22cm tart tin. Place in the tin, trim the edges of the pastry if required, and chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake blind for 20 mins. Remove the beans and paper, then cook for a further 15 mins until the base is biscuity. Remove from the oven and allow to cool slightly.

Increase oven to 180C/160C fan/gas 4. Meanwhile, to make the crumble topping, mix the flour, oats and sugar with a pinch of salt, then rub in the butter until you have an uneven crumbly mix.

To assemble the tart, pour the quince purée into the tart shell so it comes just below the top, sprinkle over the crumble topping and cook for 25-30 mins or until the crumble is golden and the quince is bubbling around the edges. Serve warm with cream or custard if you like.

Top 13 quince recipes from across the web

The most viewed quince recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Helen Kent's Apple Pie With Quince

Quince Compote

Beef roast with quince glaze, parsn...

Glazed spatchcocks

Oatmeal & cheddar biscuits

Apple and Quince Tart

Quince paste

Valli Little's turkey with fruit st...

Slow-roasted lamb & quince

Spanish Ham and Cheese Monte Cristo...

Quince and Currant Chutney

Quince, cinnamon and ginger cake

Quince crumble tart

Top 13 quince recipes from across the web

The most viewed quince recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Helen Kent's Apple Pie With Quince

Quince Compote

Beef roast with quince glaze, parsn...

Glazed spatchcocks

Oatmeal & cheddar biscuits

Apple and Quince Tart

Quince paste

Valli Little's turkey with fruit st...

Slow-roasted lamb & quince

Spanish Ham and Cheese Monte Cristo...

Quince and Currant Chutney

Quince, cinnamon and ginger cake

Quince crumble tart

The most viewed quince recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine