quince – My Whisk and I

Honeyed quince

May 25, 2025by Karen Claassen1 Comment

60ml sugar
500ml water
4 cloves
2 star anise
4 quinces
half a lemon
60ml honey

Pour the sugar and water into a smallish saucepan and place it over a high heat.
Stir until the sugar has dissolved and bring the liquid to the boil.
Add the cloves and star anise.
Peel and halve the quinces and rub them with the lemon to stop them browning.
Lower the quince into the poaching liquid and allow to simmer until they are soft enough to pierce easily. This should take around 25 minutes.
Preheat your oven to 180℃ and line an oven dish with baking paper.
Lift the quince out of the poaching liquid and arrange them on the oven dish.
Pour 150ml of the poaching liquid into a bowl and mix in the honey.
Pour this over the quince and bake in the oven for 30 minutes.
Serve the quince with their cooking juices.

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Quince Leather

May 7, 2024April 25, 2024by Karen ClaassenLeave a Comment

Follow the recipe as for the Membrillo.

Preheat your oven to 50℃.

Line a large baking sheet(s) with baking paper.
Pour the blitzed quince on to the paper and spread it out, about 3mm thick and as evenly as you can.
Place in the oven to dry for 7 – 8 hours. The fruit will remain slightly sticky when it is ready.
Once out of the oven, cool completely before rolling and slicing.

Store the quince wrapped in baking paper in a dry, well ventilated area.

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Membrillo / Quince Cheese

April 30, 2024April 24, 2024by Karen ClaassenLeave a Comment

1kg quince, weighed after peeling, coring
750g white sugar
30ml lemon juice
250ml water

Line a 20cm x 20cm baking tin with baking paper and set aside.
Peel, core and dice the quince into 2cm chunks.
Add the sugar, lemon and water too a saucepan set over medium heat and stir until the sugar has dissolved.
Add the quince, turn the heat down to a low simmer and cook for 1 hour, stirring every now and then.
Take the saucepan from the heat and blitz the mixture with an immersive blender.
Pour into the prepared baking tin and smooth the top.
Set aside to cool to room temperature and then refrigerate for 48 hours.
Invert the membrillo on to a chopping board and slice.
Serve the membrillo on a cheese board and store wrapped in baking paper (not plastic!) in the refrigerator for three months.

Old fashioned quince sweets:
Cut the membrillo into bite-sized pieces and roll it in white, granulated sugar before serving.

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Honey Baked Quince

April 7, 2024April 6, 2024by Karen ClaassenLeave a Comment

600ml water
100g honey
250g brown sugar
1 lemon
4 quince

Preheat your oven to 150℃.
Add the water, honey and brown sugar to a small saucepan.
Cut the zest from the lemon, add the strips and place the saucepan over a gentle heat.
Stir until the sugar has dissolved, bring to a boil and simmer for two minutes.
Take the syrup from the heat and set aside.
Wash the quince under running water and cut each into quarters. Remove the core but keep the skin on.
Slice the lemon (from which you took the zest) in half and rub it over the sliced quince to prevent it from turning brown.
Arrange the fruit in an ovenproof dish (they should sit snugly) and pour the honey-syrup over.
Place a piece of baking paper directly on the quince and then cover the dish with aluminium foil.
Bake in the oven for 3 hours.
Remove the foil and baking paper and spoon the syrup over the fruit.
Turn your oven to 180℃ and roast uncovered for 25 minutes.
Serve warm with roasted meat or with a scoop of ice-cream as dessert. Cold quince is delicious on top of cooked oats as breakfast.

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Quince Granola Crumble

May 27, 2022May 16, 2022by Karen ClaassenLeave a Comment

5-6 quince
250ml sugar
500ml water
5ml vanilla

Crumble:
250ml granola
250ml almond meal/ground almonds
5ml ground cinnamon
125ml brown sugar
60g butter, cubed

Quarter the quince and then halve each quarter. Peel and cut out the core. Set aside.
Add the sugar, water and vanilla to a saucepan set over medium-high heat and stir the mixture until the sugar has dissolved.
Add the quince slices to the poaching liquid and bring the mixture to a simmer.
Gently simmer the fruit until it can easily be pierced with a toothpick.
Take the saucepan from the heat and allow the quince slices to cool in the liquid completely.
Drain the quince and transfer the slices to a 18cm x 28cm ovenproof dish.

For the crumble:
Preheat your oven to 180℃.
Add the granola, almond meal, cinnamon, sugar and butter to a mixing bowl.
Rub the butter into the dry ingredients with your fingertips. Keep going until the butter is well distributed throughout the mixture.
Spread the crumb mixture evenly on the quince slices and bake for 30 minutes.
Serve the quince crumble with a scoop of ice cream or yoghurt.

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Quince and Cape Gooseberry Clafoutis

April 20, 2021April 20, 2021by Karen ClaassenLeave a Comment

3 large quinces
1 lemon
250ml sugar

250ml cape gooseberries
125ml flour
125ml sugar
3 eggs
5ml vanilla
30ml butter, melted
250ml milk

Poaching the quince:
Pour 750ml water into a saucepan and add 250ml sugar and the juice of one lemon.
Turn the heat onto low and stir the mixture until the sugar has dissolved. Keep the saucepan on a low heat.
Cut the quince in quarters, peel the quarters with a vegetable peeler, core the quarters and then cut each into half again.
Add the quince pieces to the poaching liquid.
Cut a circle from baking paper and place the paper directly onto the poaching liquid.
Turn the heat up so that the liquid comes to a simmer.
Poach for an hour to an hour and a half or until a sharp knife easily pierces the quince.
Remove from the heat and allow the quince to cool in the poaching liquid.

Preheat your oven to 180℃.
Butter an ovenproof pie dish.
Arrange the cooled quince pieces and gooseberries on the bottom of the pie dish.
Add the flour and sugar to a mixing bowl and stir through.
Add the eggs, vanilla, melted butter and milk to a wide-mouthed jug and whisk together to combine.
Pour the wet mixture onto the dry mixture in a thin stream, whisking constantly.
Pour the batter into the dish with the fruit and bake for 40 minutes.
Take the clafoutis from the oven and cool it on a cooling rack. The clafoutis will be puffed up high but will fall back onto itself as it cools.
Dust with icing sugar to serve.