Comments on: Quince

By: Nuebo Ubing

Nuebo Ubing — Thu, 10 Dec 2009 08:18:05 +0000

In Oaxaca state in southern Mexico the quince is pickled with smoked chilies, garlic, brown sugar, oregano, and pineapple vinegar. It is cooked a bit before being added to the vinegar mixture and is usually eaten with crusty bread called piedrazos which are also dipped into the vinegar. It is very good- the quince is a bit crunchy still and is tart, sweet, smokey, and spicy all at once. I have made this a few times. Amazing blog

By: Lilibeth

Lilibeth — Wed, 28 Oct 2009 01:48:40 +0000

Thank you for this post Marketman. The comments just got me searching for more quince recipes and I think I will be trying out the Quince Tart Tatin of David Lebovitz and Poached Pear and Quince Frangipane Tartelettes from Tartelette blog and more membrillo, of course. Quinces went on sale last week 2lbs/$1 and now it’s back to $0.79/lb, still not bad.

By: pinkytab

pinkytab — Mon, 26 Oct 2009 01:44:13 +0000

My friend’s mom from Morocco invited me to dinner one time and served beef with quince. She said it was just beef that was slow cooked with sliced quince. It was so good so I tried it at home and it turned pretty good. I used a regular pot but I think the authentic way of cooking this in a tagine.

By: consol

consol — Sun, 25 Oct 2009 22:19:43 +0000

Dear Marketman, I recall that ‘nonsense’ Edward Lear poem “The Owl and the Pussycat” where these two animals ran off and got married, and in the end, tis said they “dined on mince and slices of quince, which they ate with a runcible spoon.” So this is how quince appears. Hmmm I thought it was a cousin of the pear. Intriguing that it has that aroma.

As usual, thanks for sharing.

By: Mari

Mari — Sat, 24 Oct 2009 23:53:43 +0000

Quince…aaahhh that fragrant fruit…I happen to hear about this when I was watching Lidia’s Italy TV series and to my surprise found it in my local grocery store. Lidia made it as a side for her roast. I was dying to try it and finally found a chance to make it last Thanksgiving as a side for the Turkey…had it cooked with cranberries and it was a big hit. I found a recipe as a tarte tatin…instead of apples they used quince, so I have yet to try that… it’s that time of the year again, I have seen it in my grocery and looking forward to buying it and cooking it again. I hope that you will be able to get a hold of it again MM and whip up something that will keep us all craving for…

By: Marketman

Marketman — Sat, 24 Oct 2009 06:44:54 +0000

Rob, thanks, I have learned yet another thing today! Doddie, thanks for the offer, but I suspect the local post will not take well to an aromatic package. Linda, what a pleasant surprise… and yes, modern relative to the Nostradamus and early Scottich marmalade references. But I love your book, and would love to try more and more recipes from it. If you haven’t tried a kalamansi marmalade, and you live in the U.S.(?), I would be happy to mail you a bottle if I manage to get them through U.S. customs when I go to New York in the months ahead… just email me where… then perhaps it will make it into your next wonderful book. :)

By: Rob

Rob — Sat, 24 Oct 2009 03:16:05 +0000

Hi Marketman!
FYI, membrillo is the name of the fruit in Spanish. The paste/jelly is known as dulce de membrillo (Spain) or cajeta de membrillo (Mexico), and yes it is wonderful with queso manchego.

By: Linda Ziedrich

Linda Ziedrich — Sat, 24 Oct 2009 02:10:18 +0000

Hello, Marketman! Are you kidding about my book being modern? I think it’s thoroughly old-fashioned. And the quince section is one of the longest. I am harvesting quinces now, and both the orchard and the guest bedroom where I store fresh fruit are filled with their heavenly perfume.

By: Emily

Emily — Fri, 23 Oct 2009 23:32:21 +0000

What a coincidence! I tried making quince jelly for the first time two weeks ago, when a friend gave away several bagsful (the tree in her yard had produced copious amounts of fruit this year). It does have a delicious, delicate flavor and a pale pink color.

By: sister

sister — Fri, 23 Oct 2009 21:51:14 +0000

Your solo quince is still in the fridge waiting for your return. A friend from CA who has a tree has promised me a boxful in return for some membrillo. She’s due in NYC next week with the quince so I’ll save some membrillo for you.
In the middle east quince is often cooked with meat but I prefer the membrillo or poached quince when it turns a very pretty pink. I bet quince chutney would be good, too. I’ll have to try making some.
Doddie, do not mail the quince as they will rot in a closed box.