This should probably be under recipe topic but what on earth do you do with quinces please?

[Bonecrack785]

I have a glut!

Not even sure that I like the perfumed flavour!

Does anyone have a tried and tested recipe please?

I put mine in the recycling. Never thought we had the right climate to produce an edible quince. Intrigued to see if I've been wrong all along.

I make quince jelly ! Absolutely gorgeous with pork , or cheese and crackers , and I give some away to neighbours , and trade yet more quinces with a local bakery as they operate a bartering scheme ! They’re quite sought after round here .

Membrillo! Delicious with cheese or on its own https://www.daringgourmet.com/membrillo-quince-paste/

Apple tarts or crumble, with slices of quince in too.

When I was a gin drinker I was bought a bottle of quince gin. It was delicious. Maybe give that a go.

Half a bottle of gin in a sterilized jar, topped up with washed and chopped quinces (cored), add a cup of sugar, stick it in a cupboard and shake it daily to dissolve the sugar and blend the flavours. Strain and add more sugar to suit.

Membrillo! With Manchego preferably.

Thank you so much! Definitely going to try this!

Quince jelly or jam, membrillo, or just use them like a rather hard cooking apple for crumbles, pies, stewed fruit etc. Particularly nice if you add a bit of nutmeg or other spices.

That looks a little like Turkish delight! Thanks very much for the idea!

Poached quinces are delicious for breakfast with Greek yogurt and honey.

Peel and core, then quarter. Poach 4 quinces in a sugar syrup (500ml water 4 heaped tablespoons sugar, and 4 cardomom pods crushed) for about 20 mins till tender. I make batches and batches of this, as it can be frozen in the juice and freezes just fine. It’s nice hot or cold.

i also make quince jelly which Is lovely with toast and pate, oddly!

I did poached quinces for the first time recently and that was quite nice - very much an entry level recipe! Equal amounts of sugar and water over peeled, quartered and cored quinces, cinnamon stick, couple of star anise (which actually I think I would leave out next time as they were a bit strong), over a very low heat for a bit over an hour, then take out the quinces and bubble down the syrup to be a bit thicker. Nice with ice cream.

Quince jelly is the food of the gods! Keep it in the cupboard for a little while to develop its flavour and colour and it will taste like honey! I used to make it but don't have quinces any more, sadly.

That's sad. They do take a lot of cooking as they're so hard, but it's worth it.

Thank you! That does sound delicious!

We make quince paste, use them in fruit tarts, quince wine and added to homebrew mead.

I will definitely try and make some. I am
cautious though as I made crab apple jelly once, jars and jars of it, and no one ate it! I had to give it away in the end! It tasted good too, even if I do say it myself!

I'd gladly take some off you 😋

-I too was going to suggest membrillo. It keeps for month in the fridge and is delicious with a cheese platter.

-You can also add 1-2 quince to any apple recipe such as a pie/crumble for a sightly different flavour to just all apple.
-https://www.deliciousmagazine.co.uk/recipes/quince-jelly/

Quince jelly! Or if you’re in Wiltshire, I’d love to take them off you.

Crab apple jelly is a good substitute. I made some last week.

Quince jelly is fabulous - I like it made quite tangy and I use it as jam. Fully on jam, mixed with other fruits in jams, added to other fruits in crumbles/pies (esp apple or pear), in jams and poached as above in sweet form or to accompany goats cheese. I like them for flexibility - they are useful in sweet and savoury dishes, I use them in casseroles and tagines as well as sweet dishes.

My personal favourite uses for “pure” quince are a tangy quince jelly (used as a jam or with cheese) and membrillo.

I have a lot more than usual this year, not sure if that is a general thing or just in my area.

Yes, this is what we do! And it's absolutely lovely imo

I poach quince in Sauternes for a very posh dinner party pudding which can be made well in advance. I serve it with chantilly cream and lemon tuiles but you could also serve with v good vanilla ice cream and some candied nuts or brandy snaps for a bit of crunch. Delicious.

It's definitely a bumper year for quinces and most other fruit, nuts and acorns etc - I presume due to the unusual weather conditions this year.

I picked the first batch of quinces a week or two ago, but was disappointed to find that a lot of them had odd brown fibrous patches inside. Does anyone know what they are?

I haven't picked the rest yet but am hoping there are enough good ones for a big batch of quince jelly to last me several years, as I'm in the process of selling the house with the quince tree.

Ooh I like the sound of that, thank you!

Definitely a bumper year! I had better check my fruit to make sure there are no brown patches. I’ve no idea what that is, but thanks very much for the warning!