Quince wedges in olive oil

December 21st, 2019 § Comments Off on Quince wedges in olive oil § permalink

  • 2 big size quinces
  • 1 medium onion
  • 1 medium carrot
  • 2 cloves garlic
  • 3 T. extra virgin olive oil
  • 2 T. fresh orange juice
  • 1 T. fresh lemon juice
  • a pinch of salt
  • Thoroughly wash quinces, cut in half. Quince is a very tough and spongy fruit so it will be hard to cut.

    Slice into quarters and cut away the core also seeds away. Peel the pieces.

    Slice into wedges.

    Place the slices into a bowl of water with lemon to prevent browning.

    Slice onion into rings and make slim onion rings.

    Peel and slice the carrot.

    Coat the bottom of the pan with extra virgin olive oil.

    Heat the pan on medium high heat and add the onion rings and carrot slices.

    Stir and let cook then add the crushed garlics.

    Add quince wedges and orange&lemon juices. Sprinkle with salt.

    Cook until they are tender.

    Place them into a service plate.

    Serve cold with plenty of lemon and olive oil.

    Quince marmalade

    November 1st, 2010 § Comments Off on Quince marmalade § permalink

    While we leave the hot weather behind, the nature prepares for a new order. The nutriments that the human metabolism need for the cold are now in the markets, like quince. The name quince originates from Greek, ??????? (kydonia) but the tree is native to Caucasus region.

    The term marmalade or marmelade in Portugese, refers quince marmalade from the word (marmelo) for this fruit.

    Also, the name of a seaside town on the northwest Aegean coast of Turkey is Ayvalık (ancient Greek name ????????) meaning the place of quince.

    I decided to prepare quince marmalade, when our neighbour at our summer house near Ayvalık brought us quinces picked from her tree.

    • 2 quinces (approximately 500 gr)
    • 2 T lemon juice
    • 500 gr sugar
    • clove

    Peel and slice the quinces and put them into a pan. Cover with water and bring to the boil. Be careful it absorbs a lot of water. Cook until the quinces are soft and tender. After boiling without sugar, grate them or press them.

    Put the boiled quinces into a larger pan. Add sugar, clove, 2-3 pips and 250 gr water. Let the quince start to gel. When it will get a rich pink colour, add lemon juice and simmer for another 30 minutes.

    Put it into a sterilized jars, label and store.

    Quince with cream(με καϊμάκι – kaymaklı)

    March 8th, 2010 § Comments Off on Quince with cream(με καϊμάκι – kaymaklı) § permalink

    I know I’m late for preparing a sweet with quince, as the quince season passed. When I found them at our store room’s refrigerator wrapped, I thought they were rotten. But then I remembered that this strong fragrant fruit can last for up to 2-3 months, if refrigerated. It is a relative of apple and pear, when cooked it becomes softer and sweeter by turning its colour red.They are a good source of Vitamin A, fiber and iron. Because of the astringent tart flavor, quinces are popular for use in jams, jellies and they are ideal for stewing or baking as a dessert like I did today.

  • 3 medium quinces
  • 7 T sugar
  • 3 quince seeds (to be removed after cooking)
  • 1/2 t lemon juice
  • clove powder
  • Wash, peel, core and roughly cut quinces. Place quince pieces to a pressure cooker. Cover with water, add clove powder and sugar. Cook about 15-20 minutes until soft. Replace them to a saucepan. Put lemon juice and cook until its syrup glazes (thickens) with medium low heat.

    For the top:

  • cream or custard cream
  • blanched almonds
  • redcurrant
  • Serve the quince warm or cold with cream. Decorate with almonds and redcurrant.

    Where Am I?

    You are currently browsing entries tagged with quince at Aegeaneating.

    • Recent Posts

    • Categories

    • Follow Me on Pinterest
    • Archives







      2009-2020 All rights reserved.
      Use of this site’s images and writings are due to the acceptance of its user. Reproduction in whole or in part without permission is prohibited.