|Preparing a Quince|
Until I moved into my new home here in Georgia, I had never heard of quince. There is a quince tree in my yard, however, and although neither my real estate agent or I could identify the tree, my neighbor could: Apparently, the tree was planted by her father-in-law more than 60 years ago!
Early this fall, I rescued 2 large quince fruits from the critters; bugs, squirrels, and birds. After a little research online, I learned the fruit was completely edible, and I was able to prepare the two quince fruits like an applesauce. The quince sauce I made was definitely a bit grittier and a lot more sour than applesauce (like a green apple), but with ice cream and crumbles on top, I hear it made an excellent dessert cobbler.
Cutting a Quince
|These are not the pretty quince slices I saw online.|
In all honesty, I wanted to have beautiful slices like some other online recipes show, but it was all I could do to even get the knife through it. I settled for a good peeling and getting as much of the fruit away from the core as I could.
Preparing a SyrupWhile I was hacking away at the quince, I was also creating a syrup over low heat. I used 1/4 cup of sugar and 2 cups of water seasoned with star anise and a cinnamon stick.
Once I added my two hacked-up fruits to the syrup, I brought it all to a boil, lowered the heat and let it simmer for a few hours. I checked in on it every so often since I wasn't sure how long it would take. Some of the slices started getting pink and soft within the first 15 minutes, but others took the two hours.
Finishing and Serving
|Star Anise and Cinnamon|
And with that, ooh la la, I see another quince has fallen from the tree . . . .
Copyright Amy Lynn Hess. Please contact the author for permission to republish.