I feel so seen. Finally, someone who shares my passion for quince. I make membrillo and jelly (plus a dozen other things) each year. I found a fantastic orchard in Wisconsin that grows a few varieties. They grow so little that I’m hesitant to share my source with anyone. Thanks for this piece, Nicola!
I AM so happy to find a quin-dred spirit. (Not sure my pun works). I can’t believe there aren’t more quince growers in the US! It’s such a harsh tree and so gorgeous. Can you plant your own?
I never knew it was so hard to get in North America! Shocked right here.
If I had space in urban Chicago, I would plant a tree. Like you mentioned, they're easy to find in grocers that cater to certain cuisines, which are easy to find in diverse Chicago. My little mom-and-pop grocer three blocks away carries them this time of year. In your average American big-box grocer, they're tough/impossible to find. From talking with fellow fruit-nerds, they're a bit easier to find in parts of New England.
One other comment, sorry! When I make membrillo, I core and quarter the quince (peel still on), then cook it in water with lemon until very soft (about an hour). I separate the flesh from the liquid. I blend the flesh up, add sugar, then cook it way down until I have super thick paste. I add sugar to the the liquid and boil it down to make my jelly. It's a two-in-one. (I simmer the cores in a separate pot and add that liquid to the jelly, too. Mustn't waste!) Quince jelly isn't just delicious, it's the perfect glaze for fruit tarts, danishes, you name it!
They are truly one of the best fruits. I collected some from a roadside stall and had them in my car for a few hours while I drove them to a friend. The aroma was fabulous and should be made into an air freshener! And coming up to the festive season quince fruit mince is the best.
Very nice! I live in New Mexico, and several years ago, a friend gave me a gigantic bounty from her mom's tree. My mom and I spent weeks, it seemed, processing the fruit: jelly, jam, membrillo, cake, etc. I was a bit traumatized after the Great Quincening, but in recent years, I've been able to pick up a few at our growers' market. I quickly poached them this year, when they were starting to turn, and now need to figure out their best and highest use! Thanks for the quince-spiration!
I’ve not stopped giggling about “the great quinceing” since I read your comment! What time of year can you usually get them? And where is this friend and her tree now?
Hey dianne, Oh yes! I made sure all of the recipes are very worldwide pantry friendly, plus for the North American edition (which will be out later than) my amazing us publisher is spending time making it extra friendly for North American audiences. So excited. Since the book also has a lot of reference info about things like how things rise, texture, eggs, sugar, flour etc. it’s all very universal information. 🫶 hope you consider ordering a copy! Thank you for interest
The quincess has spoken!!! 👑🍐
PQ!!!!!
I feel so seen. Finally, someone who shares my passion for quince. I make membrillo and jelly (plus a dozen other things) each year. I found a fantastic orchard in Wisconsin that grows a few varieties. They grow so little that I’m hesitant to share my source with anyone. Thanks for this piece, Nicola!
I AM so happy to find a quin-dred spirit. (Not sure my pun works). I can’t believe there aren’t more quince growers in the US! It’s such a harsh tree and so gorgeous. Can you plant your own?
I never knew it was so hard to get in North America! Shocked right here.
If I had space in urban Chicago, I would plant a tree. Like you mentioned, they're easy to find in grocers that cater to certain cuisines, which are easy to find in diverse Chicago. My little mom-and-pop grocer three blocks away carries them this time of year. In your average American big-box grocer, they're tough/impossible to find. From talking with fellow fruit-nerds, they're a bit easier to find in parts of New England.
One other comment, sorry! When I make membrillo, I core and quarter the quince (peel still on), then cook it in water with lemon until very soft (about an hour). I separate the flesh from the liquid. I blend the flesh up, add sugar, then cook it way down until I have super thick paste. I add sugar to the the liquid and boil it down to make my jelly. It's a two-in-one. (I simmer the cores in a separate pot and add that liquid to the jelly, too. Mustn't waste!) Quince jelly isn't just delicious, it's the perfect glaze for fruit tarts, danishes, you name it!
That’s a great way to do it! Love that. What proportion sugar do you like?
I do about 60% sugar to pulp/liquid.
Thank you so much for sharing! I just harvested a bunch of quince from my garden and until now I had no clue what to do with them. Thanks!
My pleasure! Happy quincing!
They are truly one of the best fruits. I collected some from a roadside stall and had them in my car for a few hours while I drove them to a friend. The aroma was fabulous and should be made into an air freshener! And coming up to the festive season quince fruit mince is the best.
Oh gosh what a wonderful thing to arrive with. They really do smell incredible. Why aren’t there more quince perfumes?!
Very nice! I live in New Mexico, and several years ago, a friend gave me a gigantic bounty from her mom's tree. My mom and I spent weeks, it seemed, processing the fruit: jelly, jam, membrillo, cake, etc. I was a bit traumatized after the Great Quincening, but in recent years, I've been able to pick up a few at our growers' market. I quickly poached them this year, when they were starting to turn, and now need to figure out their best and highest use! Thanks for the quince-spiration!
I’ve not stopped giggling about “the great quinceing” since I read your comment! What time of year can you usually get them? And where is this friend and her tree now?
We usually get them in September-October! Sadly, this friend's mom passed away and I'm not sure what became of her home and its quince tree(s).
I live in Canada on the West Coast- will the recipes in SIFT and ingredients be adaptable to the different conditions over here?
Hey dianne, Oh yes! I made sure all of the recipes are very worldwide pantry friendly, plus for the North American edition (which will be out later than) my amazing us publisher is spending time making it extra friendly for North American audiences. So excited. Since the book also has a lot of reference info about things like how things rise, texture, eggs, sugar, flour etc. it’s all very universal information. 🫶 hope you consider ordering a copy! Thank you for interest
Poached quince is also delicious with a venison stew - cuts through the richness of the meat
Such a good idea!
Yes please special KP+ launch party! (Ideally not hampered by train strikes 😬)
I shall be plotting
This was wonderful. And I have everything in the fridge right now for that lamb dish!!
Love this so much, thanks Nicola!
I’m never going to stop recommending people try quince raw… my Lebanese roots jump out every time I see a quince 😂
I have just baked some quinces. Their scent in the kitchen is one of the aromas of winter that I love most. Monica, xo