Quince recipes

  1. Quince paste with biscuits
  2. Pear, Apple and Quince Crostata
  3. Roast quince
  4. Quince and apple crumble

Quince paste with biscuits

Quince paste with biscuits
Great for having with a pre-dinner drink or add as a side for lunch.
  • 2 quince, peeled, cored, coarsely chopped 65ml water
  • 350g white sugar
  • Brie, cheddar and blue cheese, at room temperature, to serve
  • Wafers, to serve
  1. Combine the quince and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes or until tender. Place the quince mixture in the bowl of a food processor and process until smooth.
  2. Combine quince and sugar in a large, clean heavy-based saucepan. Place on a simmer mat over low heat and cook, stirring, for 5 minutes or until sugar dissolves. Reduce heat to very low and cook, stirring occasionally, for 3½ hours or until mixture is ruby red, thick and leaves the side of pan. Set aside for 15 minutes to cool.
  3. Meanwhile, line the bases and sides of 3-4 ramekins with plastic wrap. Pour quince mixture evenly among ramekins and smooth surfaces. Cover and set aside for 6 hours or until set.Turn 1 ramekin onto a serving platter. (Store remaining paste in fridge until required). Serve with cheese and wafers.


Pear, Apple and Quince Crostata


Pear, Apple and Quince Crostata
Special equipment: a pastry or bench scraper; an 27cm x 3cm deep round fluted tart pan with removable bottom.
  • For roasted fruit:
  • 2 firm-ripe pears
  • 2 apples
  • 1 quince
  • ½ cup sugar
  • 3 tbs fresh lemon juice
  • 1 tbs fresh ginger, finely chopped peeled (In Harvest Hub Stir-fry pack)
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 tbs apple cider
  • For pastry shell:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 3 tbs sugar
  • 1 cup cold unsalted butter, cut into cubes
  • 6 to 8 tbs ice water
  • 1 large egg, lightly beaten
  • For brown sugar filling:
  • ½ cup unsalted butter, softened
  • ½ cup packed light brown sugar
  • ½ cup icing sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ¼ cup all-purpose flour
  1. To make roasted fruit:
  2. Put oven rack in middle position and preheat oven to 190C.
  3. Peel, quarter, and core pears, apples, and quince, then cut into chunks. Toss fruit with sugar, lemon juice, ginger, cinnamon stick, cloves, and 1 tablespoon apple cider in a bowl. Transfer to a large shallow baking pan and roast, stirring once or twice, until fruit is very soft and caramelized, 1 to 1¼ hours. Make pastry shell see below.
  4. Remove from oven and add remaining tablespoon apple cider, scraping up caramelized juices from bottom of baking pan. Discard cinnamon stick and cloves. Cool in pan on a rack, about 45 minutes.
  5. To make pastry shell:
  6. Pastry shell can be chilled up to 1 day. Whisk together flour, salt, and 2 tablespoons sugar in a large bowl. Blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 6 tablespoons ice water and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful: If dough doesn't hold together, add more ice water to dough, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
  7. Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour. Then roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into tart pan (do not trim).
  8. To make brown sugar filling:
  9. Put a large baking sheet in middle of oven and preheat oven to 375°F.
  10. Beat together butter and sugars in a large bowl using an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour and a pinch of salt and mix until just combined. Spread evenly in pastry shell.
  11. To assemble and bake pastry:
  12. Preheat baking sheet.
  13. Scatter roasted fruit with juices over filling. Fold edge of pastry over filling to partially cover. Pleat dough as necessary. Brush folded pastry edge lightly with egg and sprinkle with remaining tablespoon sugar.
  14. Bake on preheated baking sheet until filling is puffed and set and pastry is golden brown, 50 to 60 minutes. Cool to warm, about 1½ hours. Remove side of tart pan and slide Crostata onto a plate.


Roast Quince


Roast Quince
Serves: 4
  • 4 heaped tbs sugar
  • 500ml water
  • 4 cloves
  • 2 star anise
  • 2 large or 4 smallish quinces
  • ½ a lemon
  • 4 tbs maple syrup
  1. Preheat oven at 180C.
  2. Put the sugar and water into a saucepan and bring to the boil. Add the cloves and star anise. Peel and halve the quinces and rub them with lemon to stop them browning. Lower the quinces into the sugar syrup and let them simmer till tender. They may be ready in 25 minutes or perhaps take a little longer, depending on their size and ripeness.
  3. When they are tender to the point of a knife, lift the quinces out and put them in a shallow baking dish or roasting tin. Take 150ml of the cooking liquid, add the maple syrup and, together with the aromatics, pour over the quinces. Bake for 30 minute or so till very soft and tender. Serve with their cooking juices.


Quince and apple crumble


Quince and apple crumble
  • 2 quinces, cored, sliced and cut into 4 quarters
  • 6-7 tbs of honey
  • 1 tsp cinnamon powder
  • ¼ tsp ground nutmeg
  • 6-7 cloves
  • ¼ tsp crushed red chillies ( more or less)
  • ⅓ cup of water
  • 2 firm apples, cored, peeled and chopped
  • For the topping:
  • 1 cup large oats
  • 1 cup mixed seeds (pumpkin, sunflower and linseed)
  • 3 tbs of dark brown sugar
  • 4 tbs of vegetable/sunflower oil
  1. Preheat the oven at 180 C.
  2. Put the quince, cinnamon, nutmeg, chillies, cloves, honey and water in a wide, thick bottomed pan. Stir and place over low heat. Cook covered for about 10 minutes, stirring now and then, till the fruit can easily be cut with a spoon. Add the apple, stir and cook for another 10-12 minutes or till the apples soften a little. Increase the heat and stir till most of the moisture has evaporated. Transfer and spread this mixture to a baking. Discard the cloves.
  3. Mix together all the ingredients for the topping and spread over the quince- apple mixture. Press the top lightly. Place the dish in the centre of the pre-heated oven and bake for about 30-40 minutes or till the top is nicely browned and the fruit is hot and bubbly. If the top browns too quickly, cover the dish lightly with a piece of foil. Serve with cream.



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