Harvest of Quinces
The Quinces are ready to be processed in our homemade marmelades.
Most varieties of quince are too hard, astringent and sour to eat raw unless ‘bletted‘ (softened by frost and subsequent decay). High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour. Adding a diced quince to apple sauce will enhance the taste of the apple sauce with the chunks of relatively firm, tart quince. The term “marmalade“, originally meaning a quince jam, derives from “marmelo,” the Portuguese word for this fruit.
In Argentina, Chile, Mexico, Spain, Peru, Uruguay and Venezuela the membrillo, as the quince is called in Spanish, is cooked into a reddish, jelly-like block or firm, reddish paste known as dulce de membrillo. It is then eaten in sandwiches and with cheese, traditionally manchego cheese, or accompanying fresh curds.
The fruit, like so many others, can be used to make a type of wine. Because of its often high acidity, which is mainly due to its malic acid content, these wines are, more often than not, sweet dessert wines that are high in alcohol.