With Thanksgiving right around the corner, pumpkin recipes
are in the spotlight, and rightly so. But don’t forget about QUINCE.
Not as well known, or as readily available as the mighty pumpkin,
quinces are not to be overlooked. They have a pear-like shape, but they are not pears.
Over the years I’ve posted a few recipes featuring the quince:
If you come across quince, buy some and try making one of
the dishes above, or try this very easy recipe for Quince Butter.
Quince Butter
Yields about 3/4 cup
Ingredients:
6 large quinces (about 4 pounds total), peeled, seeded, and cut into large dice
1/2 to 3/4 cup sugar (the sweetness level is up to you!)
3 cups water
A squeeze of fresh lemon juice
Directions:
In a medium-sized pot, bring quinces, sugar, and 3 cups water to a gentle boil. Reduce heat to medium and cook, stirring now and then, for about 20 minutes, or until quinces begin to soften. Reduce heat to a simmer and stir in the lemon juice; cook, stirring frequently, for 1 to 1 1/2 hours, until the mixture resembles applesauce.
Remove from heat and allow to cool slightly. If you prefer a smoother product, press the
quince mixture through a sieve or food mill into a bowl and discard pulp.
Place quince butter in a covered container and store in the refrigerator. It should keep for about 1 week.
Serve on toast, crackers, pancakes, plain yogurt, etc. Or just eat it with a spoon!