QUINCE COMPOTE

Ingredients for 3 cups:
2 1/2 pounds quince
Juice of 1 lemon
1 1/2 cups sugar
1/3 cup wildflower honey
2/3 cup water

Directions:
Bring 3 quarts of water to a boil while you peel, core and cut the quince into 1" cubes. Toss the quince in the lemon juice then submerge in the boiling water. When the water returns to the boil, drain the fruit and cool it under running water.

Heat the sugar, honey and water in a saucepan. Bring liquid to a simmer, stirring to be sure that the sugar is dissolved. Add the quince pieces and cook at a simmer until the quince is tender, about 30 minutes.

Puree the mixture and refrigerate for serving as a dessert. Alternatively, seal in preserving jars as described in Gourmet Preserves Chez Madelaine and use as a preserve with toast and scones or serve with cheese.

QUINCE MARMALADE WITH LEMON AND GINGER

Ingredients for 5 cups:
2 1/2 pounds quince
2 lemons
1 6" piece of ginger
4 cups sugar

Directions:
The day before: Peel, halve, and core the quince. Either grate or cut halves into julienne strips with a mandoline or food processor slicing disk. Place it in a bowl and cover the quince with cold water. Place all the peels and cores from the quince in a saucepan, cover with water, bring to a simmer and cook for 30 minutes. Strain the juice and reserve.

While the quince peelings are cooking, scrub the lemons well, cut them in half, remove seeds and thinly slice. Peel and grate the ginger. Add the lemon slices and grated ginger to the quince adding more water as needed to keep the fruit covered. Bring this mixture to a boil and cook for 5 minutes and drain the fruit reserving the liquid. Measure the fruit volume.

Place the fruit in a clean, non-reactive 4 quart saucepan. Measure and add an equal volume of liquid, first the juice reserved from cooking the peels and then from cooking the fruit pieces. Bring this mixture to a boil and simmer, uncovered for 15 minutes. Cover and let this marmalade base stand overnight.

The next day: Measure and reduce the quince mixture to 4 cups. Return to the boil and add the sugar, 1/2 cup at a time until the mixture regains the boil. Continue cooking until the jell stage is reached, 8 degrees higher than the boiling point, or 220 at sea level.

Pour the hot marmalade into a 2 quart Pyrex measuring cup and let sit for 10 minutes, stirring occasionally to redistribute the fruit pieces. Fill sterilized jars as described in Gourmet Preserves Chez Madelaine.

QUINCE CONSERVE WITH VANILLA

Ingredients for 3 cups:
2 pounds quince
1/4 cup lemon juice plus juice of 1 lemon
2 cups sugar
1/2 vanilla bean, slit and cut into 3 pieces


Directions:

Peel, halve and core the quinces placing the peels and cores in a saucepan. Cover the peels with water, bring to a simmer and cook for 45 minutes. Drain the cooking juices and reserve.

Cut the quince halves in half lengthwise and thinly slice in a mandoline or with the slicing blade in a food processor. Combine the slices, 1/4 cup lemon juice and water to cover and hold.

Combine the hot quince broth, quince slices, and vanilla pieces. Simmer, partially covered until the slices are tender, from 15 to 30 minutes. Strain the juices. Return the liquid to saucepan and reduce to 2 cups if necessary or add water to reach 2 cups. Heat to a boil. Add the sugar, 1/2 cup at a time allowing the liquid to return to the boil between additions. Add the juice of 1 lemon and boil until the mixture reaches 220 degrees. Off the heat stir in the quince slices and let them steep for 15 minutes. Return the conserve to a boil and cook on medium high heat for 5 minutes.

Off the heat, ladle the preserve into sterile preserving jars as described in Gourmet Preserves Chez Madelaine.

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