I hopefully have some more coming up - was going to be last week but I got hit by a very odd virus which absolutely floored me! Anyway, I am planning quince snow, quince butter, a tagine and maybe just added grated to apple pie too.
Thank you Catherine, look forward to seeing more. Will hold some quinces back!
I too and many friends have had the nasty virus. Covid test was negative, however I am reliably informed by medics that Covid is ripe and the tests aren’t picking up this current, very debilitating strain!
Some Hospitals are asking people to wear masks again.
I had Covid in August/September - was wondering if it is re infection or something else - test negative. But it isn’t nice. Aches - including horrible headache - and fatigue. And it comes and goes. One minute you think you better the next you are back in bed, knackered and shivery!
Yes, the headache was absolutely horrendous.Crazy fatigue I was in bed for three days and nights, sleeping! Just drank water couldn’t eat anything, not the health kick style! Horrible. Took ten days to feel completely better. So many people have contracted this too!! Hope you feel back on top form soonest. xx
Hello, I'd love to do poached quinces, rather than jelly (despite having grown up eating membrillo and manchego!). Your book, which I have and use regularly, mentions roast quinces. Is there a way to emulate the slow simmered spiced quince recipes in the pressure cooker?
I'm not going to lie - quinces can be tricky because how quickly they cook can be quite erratic - sometimes they stay quite firm and other times they turn to mush almost immediately. Cooking them in some kind of sugar or honey based syrup helps stop the disintegration, a bit like making a conserve instead of a jam. So put the ingredients of a syrup in, including any spices you would like, make sure any sugars are dissolved, add the quince pieces and bring up to high pressure. The first time, I would do zero minutes fast release and take stock. You can easily bring it up to pressure again if necessary. If they are too firm, the next time I would do zero minutes, remove from the heat and leave to stand for 2 minutes, then release any remaining pressure. would leave to stand for a couple of minutes and fast release the remaining pressure. It is definitely a trial and error thing. Please let me know how you get on!
I would love a quince tree! I had a previous stab at membrillo, but it went mouldy. Maybe I’ll try again.
I share your sadness at the loss of gifts from Europe. We used to get olive oil, oranges, lemons, olives and herb salt from a friend in Spain. None of those are going to grow here - yet. 🙁
Some of my quinces were brown when cut in half (semicircles around the core). Catherine recommended cooking a bit - it was fine, so I’m making jelly with them.
As for pressure poaching, unfortunately I hadn’t noted the zero minute FR comment and 1 minute was too much. Next time…!
Catherine, I’ve just picked 10kg of a neighbour’s quinces. A lot of them have browning of the flesh when I halve them. What to do? Can I still use them, or would you say that they are past it? Many thanks. Sue
Is it flecked through or localised? If the former (which happens a lot), if they don’t smell unpleasant you could still get away with making jelly. But also, cook a little bit and see what it tastes like? If localised just cut it out.
Belated comment and THANKS for sharing your quince instructions with me. I hope to share what I did (and give you lots and lots of credit) once I dig myself out of the crushing to-do list I have. Am so happy to be subscribed to your newsletter - I'm thoroughly enjoying it and the recipes are so delicious-sounding and inspiring. Re: Chicken soup: Feel better!
Thanks Catherine. I tried something similar a few weeks ago with conference pears and Christmas spices, blitzed rather than sieved . It turned out as a jam, not at all as planned but nice with some porridge! Reading your excellent instructions, I can see that I didn’t boil it for long enough.
What about that lamb mince tagine? It sounds great!
Thank you for all of this Catherine, I am ‘quincing’ (the art of cooking several kilos of quinces in several forms) today.
Your post came in the nick of time. 💛⭐️😘
I hopefully have some more coming up - was going to be last week but I got hit by a very odd virus which absolutely floored me! Anyway, I am planning quince snow, quince butter, a tagine and maybe just added grated to apple pie too.
Thank you Catherine, look forward to seeing more. Will hold some quinces back!
I too and many friends have had the nasty virus. Covid test was negative, however I am reliably informed by medics that Covid is ripe and the tests aren’t picking up this current, very debilitating strain!
Some Hospitals are asking people to wear masks again.
I had Covid in August/September - was wondering if it is re infection or something else - test negative. But it isn’t nice. Aches - including horrible headache - and fatigue. And it comes and goes. One minute you think you better the next you are back in bed, knackered and shivery!
Yes, the headache was absolutely horrendous.Crazy fatigue I was in bed for three days and nights, sleeping! Just drank water couldn’t eat anything, not the health kick style! Horrible. Took ten days to feel completely better. So many people have contracted this too!! Hope you feel back on top form soonest. xx
I have a bumper harvest of quince off our tree, 54 to be exact, from an 8 year old tree so I will try your method this weekend. Thank you so much.
Hello, I'd love to do poached quinces, rather than jelly (despite having grown up eating membrillo and manchego!). Your book, which I have and use regularly, mentions roast quinces. Is there a way to emulate the slow simmered spiced quince recipes in the pressure cooker?
I'm not going to lie - quinces can be tricky because how quickly they cook can be quite erratic - sometimes they stay quite firm and other times they turn to mush almost immediately. Cooking them in some kind of sugar or honey based syrup helps stop the disintegration, a bit like making a conserve instead of a jam. So put the ingredients of a syrup in, including any spices you would like, make sure any sugars are dissolved, add the quince pieces and bring up to high pressure. The first time, I would do zero minutes fast release and take stock. You can easily bring it up to pressure again if necessary. If they are too firm, the next time I would do zero minutes, remove from the heat and leave to stand for 2 minutes, then release any remaining pressure. would leave to stand for a couple of minutes and fast release the remaining pressure. It is definitely a trial and error thing. Please let me know how you get on!
Great advice as ever - I'll let you know where my trial and error leads me! Good point to dissolve syrup ingredients before adding quinces.
I would love a quince tree! I had a previous stab at membrillo, but it went mouldy. Maybe I’ll try again.
I share your sadness at the loss of gifts from Europe. We used to get olive oil, oranges, lemons, olives and herb salt from a friend in Spain. None of those are going to grow here - yet. 🙁
Some of my quinces were brown when cut in half (semicircles around the core). Catherine recommended cooking a bit - it was fine, so I’m making jelly with them.
As for pressure poaching, unfortunately I hadn’t noted the zero minute FR comment and 1 minute was too much. Next time…!
Catherine, I’ve just picked 10kg of a neighbour’s quinces. A lot of them have browning of the flesh when I halve them. What to do? Can I still use them, or would you say that they are past it? Many thanks. Sue
Is it flecked through or localised? If the former (which happens a lot), if they don’t smell unpleasant you could still get away with making jelly. But also, cook a little bit and see what it tastes like? If localised just cut it out.
Belated comment and THANKS for sharing your quince instructions with me. I hope to share what I did (and give you lots and lots of credit) once I dig myself out of the crushing to-do list I have. Am so happy to be subscribed to your newsletter - I'm thoroughly enjoying it and the recipes are so delicious-sounding and inspiring. Re: Chicken soup: Feel better!
Ah thank you! So glad you are enjoying!
Thanks Catherine. I tried something similar a few weeks ago with conference pears and Christmas spices, blitzed rather than sieved . It turned out as a jam, not at all as planned but nice with some porridge! Reading your excellent instructions, I can see that I didn’t boil it for long enough.
What about that lamb mince tagine? It sounds great!
Ha! I shall cook and write up this week.