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Quince: an odd little minx of a fruit

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So says Jessica Sanders, co-owner of Austin's Drink.Well.  She describes quince as having the texture of an under-ripe pear or apple, but smells like a pineapple or guava. Native to the Middle East, it's not so great eaten raw, but cooking "unlocks a deep flavor and tropical sweetness." 


In the October Issue of Imbibe Magazine (yes, there is such a mag and we are subscribers) Jessica offers a recipe for a Poached Quince Syrup, to be used in her delightful sounding Fall cocktail. Our quince syrup is chilled and ready for an evening cocktail experiment tonight, as soon as I finish this post....Tequila lovers, this one's for you!

Membrillo's Only Jacket

1 1/2 oz reposado tequila

3/4 oz palo cortado sherry

1/2 oz poached quince syrup

2 dashes Angostura bitters (we subbed Dr. Bob's House Bitters)

1 dash Regan's orange bitters (we subbed Dr. Bob's Meyer Lemon Bitters)

Shake with Ice, strain over cubed ice and garnish with a slice of lemon or quince

Poached Quince Syrup
Core 1 lb fresh quince, chop into 1" cubes

Combine with 3 cups water, 1/2 cut light brown sugar, 1/2 cup amber agave nectar, 1 cinnamon stick and 4 whole allspice

Bring to a boil, stir to dissove the sugar, reduce the heat to low, cover and simmer for 30-45 min until the fruit is very soft.

Fine-strain the infused syrup through a chinois, pressing to extract as much liquid as possible

Cool and refrigerate up to a month.


The same Imbibe issue is all over quince, with a recipe for Homemade Apple and Quince Liqueur. We're thinking about homemade Christmas presents....

Stay tuned for more quince recipes. 

Try quince for free!
We're going to drop off a big basket of extra quince from our tree to be given away at this Saturday's Bainbridge Farmers' Market. Swing by and get some from Tim, the market manager--and please tell him we sent you! We miss seeing our friends at the market, but are enjoying the new freedom of staying home on Saturdays!

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