bluekarin Posted October 22, 2012 Share Posted October 22, 2012 A very kind neighbour left a bag of quince in her garden for me. I have only made small amounts of quince jam from the fruit my YD used to pick from her junior school - about 5 small fruits max. I am thinking of making Membrillo and also an apple and quince crumble. I have the Membrillo recipe from BBC food - has anyone made this one? How long does it keep for? I'd like to maybe give it away in Christmas hampers. As for the crumble, I take it you need to cook the quince through before adding to apple (I am using cooking apples) and then topping with crumble? For now though, I shall just put them in a bowl on the dining table so I can smell their gorgeous smell mmmm Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 22, 2012 Share Posted October 22, 2012 I've also got some lovely fragrant quince in a bowl in the kitchen - unfortunately, I also bought a piece of beautifully ripe Brie type cheese from the Farmers' Market which is outdoing the quince I only make quince jelly but would agree that you'll need to cook the quince for longer than the apple. I can't bear the gritty feeling if they're used in anything else.....like pears. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted October 24, 2012 Share Posted October 24, 2012 Membrillo is pretty much like any other jam or sugary, fruity paste; if it's sealed from the air whilst still warm, it should last ages. Think of it as overly set jam and treat accordingly. As for crumbles, quinces should cook at about the same rate as similarly sized pieces of apple, so you can chuck raw quince slices in with the raw apple and cook together. However, if, as Lesley said, you don't like the pear-like texture, precooking it won't be a problem. I have a quince tree in the garden, so we usually get a goodly quantity of fruit. Most of ours ends up as quince marmalade, which, as a Victoria sponge filling, works better than any other jam I've tried. Of the remainder, I try to do at least one tagine with lamb and quince, and I've been pretty successful cooking duck with quince too. In fact, pretty much any game could work well. Quote Link to comment Share on other sites More sharing options...
Guest Posted October 24, 2012 Share Posted October 24, 2012 I picked some of these from work yesterday....I use them with apples in a crumble! They smell lovely as they ripen! Quote Link to comment Share on other sites More sharing options...
