Quince is one of those fruits that still manages to mystify us. Despite the fruit's rich history, up until recently, it was nearly forgotten! But lucky for us, lovers of the fruit have called for the revival. They've been coined the "quintessential slow food"; when eaten raw, the flavor of quince is rather displeasing, but once you cook one of these beauties up, a sweet aromatic scent fills the air. Keep reading for some ideas on how to make the most of quince this season.
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Surprise your friends this holiday with the unique edible gift of quince paste. Quince is a fruit closely related to apples and pears, but it's most commonly cooked into a jam, paste, or pudding. In Spain, quince paste (dulce de membrillo) is served with manchego. After tasting this sweet and salty combination, the paste has become an essential on my cheese plate. Since quince season ends in December, it's the perfect time to make this gift for cheese-lovers. Most recipes call for drying the paste in the oven for 15 hours, but luckily, I found one on Epicurious that simplifies the process. With a little experimenting, I was able to adapt their recipe to create a delightful quince paste with a consistency somewhere between jelly and gumdrops. Discover quince paste by reading more!
An ancient fruit most popular in Asian and Mediterranean countries. Grown from the quince tree, this fruit is yellow skinned with an apple-pear like appearance. Due to a dry and astringent flavor, it's best cooked in jams, jellies, and preserves. Look for large, firm and bright yellow pieces when at the market. Peel before consuming.