To Preserve Quinces. L. D. Recipe

History and Fun Facts:

Preserving quinces has a long history dating back centuries. Quinces are native to Southwest Asia, where they have been cultivated for over 4,000 years. The ancient Greeks considered quinces to be a symbol of love and fertility and often used them in wedding ceremonies and rituals. In fact, the fruit was commonly referred to as the "golden apple" in Greek mythology.

One of the earliest documented methods of preserving quinces can be found in "L. D.", an old recipe book that provides detailed instructions on how to enjoy the fruit all year round. Preserving quinces in this way allowed people to savor their unique aroma and flavor long after the harvest season.

Recipe for To Preserve Quinces - L. D.:

Yields: Varies (depending on the weight of the quinces)

Ingredients:
- Quinces
- Sugar

Instructions:

1. Pare and core the quinces: Start by peeling the quinces using a sharp paring knife. Make sure to remove the skins completely while also ensuring that you get rid of all the seeds and the fibrous core. Cut the quinces into evenly sized pieces for even cooking.

2. Prepare the quince skins and cores: Once the quinces are peeled and cored, gather the skins and cores in a pot. Add enough water to cover them completely. Boil the mixture for one hour to extract the flavor and natural pectin from the skins and cores.

3. Strain the juice: After an hour, carefully strain the mixture through a coarse cloth to remove any solids. This juice will be used to cook the quinces and create a flavorful syrup.

4. Cook the quinces: Place the prepared quinces in the strained juice in a large pot. Ensure that the quinces are submerged in the juice. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the quinces in the juice until they are tender and easily pierced with a fork. This may take around 20-30 minutes, depending on the size and ripeness of the fruit.

5. Drain the quinces: Once the quinces are tender, use a slotted spoon or a mesh strainer to carefully remove them from the juice. Set aside the cooked quinces for now.

6. Make the syrup: Measure the weight of the cooked quinces. For every pound (or kilogram) of quinces, add an equal amount of sugar to the strained juice. This ensures a balanced sweetness in the final preserved fruit. Return the juice to the stove and add the measured sugar. Bring the mixture to a boil, stirring constantly to dissolve the sugar.

7. Boil and skim: Once the syrup is boiling, reduce the heat to a simmer. Skim off any foam or impurities that rise to the surface using a slotted spoon or a skimmer. Continue simmering until the syrup becomes clear and glossy. This process may take around 20-30 minutes.

8. Add the quinces: Carefully place the cooked quinces back into the syrup. Ensure they are fully immersed. Gently stir to coat the quinces with the syrup.

9. Slow cooking: Turn the heat to low and allow the quinces to simmer in the syrup for three hours. The slow cooking process ensures that the quinces absorb the syrup and develop a soft, melt-in-your-mouth texture.

10. Remove and store: After three hours of simmering, remove the pot from the heat. Carefully transfer the preserved quinces and the syrup into clean, sterilized jars. Seal the jars tightly.

11. Let it cool: Allow the jars to cool at room temperature before storing them in a cool, dark place. The preserves should be left undisturbed for at least a week to allow the flavors to meld and intensify.

12. Enjoy: Preserved quinces can be enjoyed in various ways, such as serving them with cheese, spreading them on toast, incorporating them into baked goods, or simply enjoying them as a sweet treat.

Similar Recipe Dishes:

1. Quince Paste: Quince paste, also known as membrillo, is a traditional Spanish delicacy. It is made by boiling quinces until soft, pureeing them, and then combining the puree with sugar. The mixture is then cooked down until it thickens and reaches a paste-like consistency. Quince paste is often enjoyed with cheese or served alongside cured meats.

2. Quince Jam: Quince jam is another popular recipe that showcases the unique flavor of quinces. It involves cooking the fruit with sugar and a small amount of lemon juice until it reaches a thick, spreadable consistency. Quince jam is delicious on toast, scones, or as a filling for pastries.

3. Quince Tarts: Quinces can also be used as a filling for tarts. The cooked quinces can be pureed or sliced and layered onto a buttery pastry base, then baked until golden and bubbly. Adding spices like cinnamon or nutmeg can enhance the flavor of the tarts.

4. Quince Chutney: For those who prefer a savory twist, quinces can be used to make a delicious chutney. Combining quinces with ingredients like onions, spices, vinegar, and sugar creates a tangy and sweet condiment that pairs well with cheese, sandwiches, or roasted meats.

Preserving quinces is a delightful way to enjoy the unique taste and fragrance of this ancient fruit. Whether you choose to follow the "L. D." recipe or explore other variations, you can savor the flavors of quinces long after the harvest season is over.