The cooked quince is good and healthy. Excellent both warm and cold.
A light dessert for a light finish to a meal. Easy and quick recipe.
The quince has a hard flesh and a slightly tart taste; it is not a fruit that is good to eat raw. Its skin is thin and once boiled can be eaten comfortably (perhaps it may not be liked because it remains slightly bitter). Quince apples or pears have a slight fuzz on the skin that disappears once ripe.
How to eat and cook quinces? You can prepare quince paste, jam, or boil it with or without sugar (below are various ways and recipes). Discover here all their properties and calories.
SEASONALITY of #quinces (apples or pears):
from late September onwards, they are ripe when their skin is yellow
RECIPES with quinces
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: Autumn, Winter
- Energy 73.58 (Kcal)
- Carbohydrates 19.02 (g) of which sugars 0.58 (g)
- Proteins 0.67 (g)
- Fat 0.48 (g) of which saturated 0.17 (g)of which unsaturated 0.21 (g)
- Fibers 2.85 (g)
- Sodium 7.27 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Cooked Quince
For the amount of spices, adjust according to your tastes. It’s always better to use a little of everything.
- 1 quince (or pear)
- to taste Water (or white wine or orange juice)
- 1 tsp sugar (optional)
- cinnamon sticks (or ground)
- star anise
- cloves
- fresh ginger (or ground)
- nutmeg (freshly grated)
- cardamom
- Lemon juice (or slices of peel)
Tools
- 1 Pan sized with lid
- 1 Knife well sharpened
- 1 Ladle
Cooked Quince
Wash the QUINCE thoroughly to remove all possible fuzz (the skin is kept, it is very thin and softens during cooking). Cut into four parts and remove the central core (alternatively, for faster cooking, it can be cut into regular pieces).
Then place the 4 slices, with the skin facing the bottom, in a small pot with a little water and the preferred spices. Add a little sugar if desired.
Bring the water to a boil and, once reached, lower the heat and cover. Add more hot water if needed.
After about 10 minutes, turn the quinces with the skin facing up and cook for another 10 minutes or until the desired consistency is reached.
Once ready and cooked, the quince should take on a pinkish coloration, as in the photo.
Wash the apples thoroughly, do not peel. Cut in half and remove the internal core.
Place the two halves in an oven dish with the skin placed downwards and the cut part upwards.
Prepare a liquid with water and optional: citrus juice (orange, lemon…), white wine or liquor (grappa, maraschino, marsala, rum…) and sugar and spices to taste: star anise, cinnamon, cloves… Pour it over the quinces.
Bake covered in a preheated static oven at 392°F for 45 minutes or until cooked. After 20 minutes, check the cooking and pour their syrup over them.
Wash thoroughly (no need to peel), cut into quarters, remove the core, and then cut into cubes. Place in a microwave-safe bowl with a little water and sugar (white or brown). Spices to taste.
Cover and cook at 450W for a total of 6 minutes, with a break at 3 minutes to stir and check the degree of cooking.
IDEAS for serving
° sprinkle with: syrup (maple, agave), vegan honey, jam…
* accompany with a scoop of ice cream
° dust with sugar and/or ground cinnamon
