About Quince ~ the golden fruit
"They dined on mince, and slices of quince, which they ate with a runcible spoon; and hand in hand, on the edge of the sand, they danced by the light of the moon." ~ Edward Lear, "The Owl and the Pussycat"
Related to apples and pears (see our 1/28/11 entry: About Pears...another Power Food), fans of this seasonal holiday fruit adore its exotic fragrance and the way it blushes from peach to rose as it cooks. The whole quince fruits are so fragrant at room temperature they were used in ancient times to perfume the room, much as we use room fresheners today.
Unfortunately, quinces seldom receive much recognition in American cooking. They are one of the true gems of Persian origin and are prized for the delicious jams and jellies made from them. Similar in texture to apples, quinces are a bit drier, firmer, and far more tart, which makes them an ideal fruit to use in baking. Quinces are very receptive to seasonings and spices, and are easily peeled with a veggie peeler. The challenge is cutting them as they are super tough and require a good, firm knife.
If you like trying new things, click here for some purchasing and storing tips and a few delicious, sure-to-please recipes...Enjoy!