Posted by Nancy Fortner on October 21, 2015
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!