QUINCES

New Zealand Listener, Volume 16, Issue 408, 18 April 1947, Page 22

QUINCES

UINCES, with their rather O pungent flavour, are always welcome as a contrast to peaches and other stone-fruit. Being a rather dry fruit, they are especially useful in combination with moist fruits such as tomatoes, pie-melon, apples or ripe blackberries. Quince Pie De Luxe Peel and core sufficient quinces and half the Quantity of apples. Boil the cores and peelings in water to just cover, pressing with a fork to extract all the flavour, until the water is reduced by half. Strain off and pour the water over the sliced quinces ahd apples in a sauceépan, and stew gently till soft. Cool and flavour with .ginger essence, or clove essence; put into piedish and cover with flaky pastry. Bake in hot oven until pastry is cooked. A cupful of cooked blackberries added to the fruit makes a good variation. Quince, Tomato and Ginger Jam This was devised by the Lyall Bay listener who sends us 80 many recipes. One pound quinces, 1441b. tomatoes, 2Yelb. sugar, 2 teaspoons ginger essence. Péel and core quinces; put peels and eores in pan with 1 cup water ard let boil till reduced to about half. Warm the stigat in, a méat-dish ity the oven. Skin the tomatoes and chop up. Grate the q@uinces on the cafrot section of the gtater. Put all ingredients together, including strained juice from quince peelings and cores, ifito the preseérvifig pan. Boil fast for first half-hour, then turnhéat lower and boil about another hour, or till it will set when tested. It is a lovely amber jelly. Quince Honey Peel atid core 6 large quifices, put through minecer. Bring to boil 1 pint water and 4ib. sugar. Add quifices, boi! about 2 hours, test, and add 1 cup boiling water before takifig up. It should be red when cooked, Peels and cores may be boiled, and that juice added instead of the pint of water. : Quince and Pie-Melon Jam Five pouhds melon, 3lb. quinces, 6ib. sugat. Dice the peeled melon, discarding the seeds. Sprinkle half the sugar over the meélon and leave it to stand all night. Next morning bail for 1 hour. Peel, core and ctit up quinces, and cook till soft in a little juice from the boiling melon, and also the water obtained by boilitig the cores and peelings ih a very little water till reduced by half. When séft, pit the boiling quitices atid melon together, add the rest of the sugar, étir till thoroughly dissolved, and boil till it will set when tested. May be flavoured ring ginger essencé, after taking from re. ; ; Quince Conserve Wash and dry quinces. Cut in halves. Place in pan, just cover with water and boil till tender. Take out the quinces, cool a little, then peel and core them, putting the peels and cores back into the water. Boil this up again for a few

minutes, then strain through fine sieve, saving the water. Chop finely the peeled quinces. For 1 cupful of quince, have 3 cups of the quince water-boiling water may be added if not enough. Add 3 cups sugar to the 3 cups of quince water, bring to the boil, stirring till sugar is dissolved, and boil for 2 or 3 minutes. Then add the chopped quinces and boil very rapidly till it turns colour and will set when tested--approximately 20 minutes. This rapid boiling is essential. Quince Jelly Cut up quinces faitly small, including cores and skins. Just barely cover with water, bring slowly to the boil, and simmer till all is a thick soft pulp. Strain through a cloth bag all night, or even for 24 hours. Then measure how~ much juice you have, and allow as tmany cups of sugar as you have of juice. Bring the juice to the boié; and stir in the sugar gradually. (It is best to have the sugar warmed, as it dissolves more quicklycan warm it on a meat-dish in the oven.) Stir continually, over moderate heat, till the sugar.is dissolved. Then bring all to the boil again, and boil very fast, a rolling boil, ‘till it will set when a little is tested on a cold plate. Quince Chutney Six large quinces, 2lb. apples, 11b, ripe tomatoes, 4 large onions, 21b. brown sugar, 202. salt, loz. ground gitiger, 6 chillies, 14 teaspoon cayenne pepper, 1 téaspoofi mustard, 1 teaspoon curry powder, ib. seeded raisins.’ Peel and cut up all ingrediénts, mix and cover with vinegat (about 3 pirits), boil slowly 3 to 4 hours, Bottie while hot. Another Quince Conserve Peel, core and cut quinces in eigiths, Weigh, and put into a bowl. Boil up the peels and cores in water to cover, ufitil soft, then strain. Allow 1 pint of quince water and 141b. suger to each pound of fruit. (Add sotie boiling water if not enough:) Boil the sugar and water togethér for 5 minutes, stirring well, aiid then pour it, boiling, on to the quirices in the bowl. Leave all night. Next day boil all together until it will set when tested-may take 2 to 3 hours, Flavour with clove, or ginger essence if desired, after boiling is finished. Quirice Pickle Peel and cut quinces (green ate best, but not too immattite) itito quarters, put into pa und nearly cover with vinegar, add 1%4lb. stigat.to every pint vitiegar, a few cloves, péppetcdtis, and cayenne to taste. Boil uritil soft, and good pink colour, then allow to cool ard bottle, Délicious.