Quince glut

[Weedsnseeds1]

Hundreds of them! I need to pick them this weekend, but it's likely to be wet, so they won't store well.
Will make jam / jelly, membrillo, a few pies for the freezer, maybe a tagine ...
Chutney?
Any ideas what to do with the rest?

[AwdBovril]

I have a quince, but it's quite small as it's in a pot as we only have a yard. It produced about 4 tiny fruits this year. They are at least ripe though - it's the first year they haven't all fallen off the bush by midsummer. I plan to make quince & apple fruit leather. There are a few apple trees that grow wild near us - some crab apples in the woods near a river, & a couple that look like royal gala next to a path, probably grown from someone's discarded core. Hundreds of fruits, I think they must be edible as all the lower branches are stripped bare!

[Flashingbeacon]

I read the title as quince guilt and was wondering what you’d done to your fruit. Quince jam is the best thing ever.

[Mondrian]

Quince stew turns out rather nice, think there are various Turkish & Persian recipes as well as Jamie Oliver's version.

[quince2figs]

Tagging? Tagine. I may have been a little over ambitious today ... but have processed about 70 fruit:
Delicious Skye Gyngell suggestion of:
wash and quarter, cook in oven with a fair amount of sugar and a little water, lemon zest. I put in a vanilla pod too. 2-3 hrs on 150c and you ended up with ruby delicious fruit and syrup. Bit fiddly to core, so I think would do this before cooking next time. The peel comes off v easily when warm though.
Have cooked plain fruit and will be jelly-ing and membrillo-zing tomorrrow!

[quince2figs]

Same here - around 100 quinces. I was hoping I could deal with them gradually, but the bad weather last weekend blew most off, so forced to bring in before Labrador could try and scoff them!
They are currently giving a gorgeous perfume to the freezer room, but will be on the turn soon as damp, I reckon.
Planning quince jelly, membrillo, crumble, syrup, brandy. Considering BBC Good Food recipe for lamb shank and quince tagging, and Nigella quincemeat and red roast quinces.
I sold a few to the local farm shop, but they were a bit mystified, and haven’t contacted me for any more supplies...!

[mazylou]

They go brilliantly with pork, absolutely recommended.

[Weedsnseeds1]

They don't take long to get going French fancy mine's only 7!
I do live in an area that has good growing conditions for fruit trees though.

[DisrespectfulAdultFemale]

And also, we're inundated with apples.

I would give someone else's right arm to be inundated with apples.

[frenchfancy]

I am so jealous. We have one quince on our tree (it is a Young tree) and our neighbours tree which normally supplies us, is not doing well this year. I love quince Jelly and have it on toast every morning. Quince and lemon marmelade is also lovely.

[TooMinty]

Oh I think they must be Japonicas then, thanks. There were loads of red flowers and the fruit is much smaller than yours. Will post a picture later if I get time. And will google liqueur making recipes!

[Weedsnseeds1]

They go very well with lamb, but think they would be fantastic with pork, or even chicken, too.
I mix a dab of quince jelly into gravy sometimes.

[CherryPavlova]

It might go well with pork.....thinks will try and roast on Sunday.

[AndhowcouldIeverrefuse]

Seeing that you have so many maybe you can experiment OP? Do you think they would roast well and could be eaten as part of a roast dinner? A bit like roasted parsnips or swede.

I am so jealous of your trees

[longwayoff]

Thank you weeds, have a delicious Christmas.

[Weedsnseeds1]

Not a gin fan, but have been imagining quince vodka as well as brandy..

[Weedsnseeds1]

Bletted FFS autocorrect is the bane of my life!

[Ginmakesitallok]

Quinces gin? The whitley Neil stuff is great, I'm sure homemade would be even better.

[Weedsnseeds1]

I still have about a gallon of quince meat from last year!
Last year was a good year for quince, this year is overwhelming!
So 20 litres of spirits is about one branch, can probably account for another 3 or 4 branches with other suggestions, so one to go!
Longwaytogo yes, medlar jelly is sublime, you eat it with cold meat or cheese traditionally, but it's great in toast. You can eat them raw as long as they are better properly.

[HarrySinger]

Weeds It's from Jerusalem - Lamb stuffed quince with pomegranate and coriander - I stuffed yellow peppers because I had no quince and it was delicious!

[CherryPavlova]

Yes we’ve apples aplenty too. Quincemeat sounds lovely - I am going to try and make some.

20 litres - It’s in case we run out of Cognac post Brexit ...... no, wedding favours when decanted into tiny bottles just big enough for two drinks.

[TheSpottedZebra]

What on earth are you doing with 20 L of quince brandy?

We've also had an amazing quincy year. 2 big batches of jelly made, but that's it so far.
Previously I've done quincemeat (for xmas pies), poached fruit etc, but it's too much of faff and not that nice. And also, we're inundated with apples.

[CherryPavlova]

I used eight in each 2 litre Kilner jar so only about 80. Rest went into jam/jelly for cheese or apple pies.

2 litres brandy, 2 star anise, 3 cinnamon sticks, 8 Quince, tablespoon Demerara. Leave for about three months turning regularly. Rebottle and keep ad infinitum.

[longwayoff]

I've never seen a medlar. What do you do with them? Jelly? Jam?

[Weedsnseeds1]

And quince brandy goes on the list too - how many does 20 litres use? That's just one branch in the photo....
I gave some to my mother last year and she announced she was "just boiling them to a mush" so she's not getting any this year!

[Weedsnseeds1]

Thank you xiaoxiong I've had Mostarda do Cremona before and it's lovely, so that's on the list for definite!!