Posted by Nancy Fortner on Oct 21st 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!
This recipe comes via Umbria and Letitia Mattiacci, whose cookbook A Kitchen with a View is filled with regional homestyle Italian food. Her Alla Madonna del Piatto Agritourissimo and Cooking School are worth a trip to Italy…To make the Candied Orange Peel: 12 organic unwaxed oranges with a thick skin 8 cups sugar Halve and juice the oranges; save the [...]