Steaming Quince: A Beginner's Guide To Deliciousness

Quinces are an ancient fruit, thought to have originated in Iran and the Caucuses. They are known for their distinct appearance, described as a cross between an apple and a pear, and their unique flavour and texture. Quinces are inedible raw due to their tough, astringent flesh, but cooking transforms them into a tender, fragrant, and sweet fruit with a ruby-red hue. The most popular way to cook quinces is by poaching them, which involves simmering the fruit in a mixture of water and sugar, and sometimes honey, until tender. This simple cooking method enhances their natural sweetness and results in a delicious aromatic syrup that has various culinary applications. Poached quinces can be used in both sweet and savoury dishes, including crumbles, pies, jams, and even paired with meats such as pork.

Preparing the fruit: wash, peel, core and quarter the quince

Preparing the fruit is the first step in cooking quince. Here is a detailed guide on how to wash, peel, core, and quarter a quince:

Washing:

Start by gently rinsing the quince under running water. Use a soft brush or cloth to scrub away any greyish down or fuzz from the skin. This will ensure the fruit is clean and free of any dirt or residue.

Peeling:

The skin of a quince can be tough and challenging to peel. Using a sharp vegetable peeler or paring knife, carefully remove the yellow skin from the fruit. If you're making jelly, membrillo (quince paste), or other preserves, consider saving the skins as they contain high levels of pectin, which is useful for setting jams and jellies.

Coring:

To core a quince safely, stand the fruit upright on a cutting board, ensuring it is stable and doesn't wobble. Using a sharp chef's knife, carefully cut down alongside one side of the core to separate the flesh. Continue cutting around the core to remove two to three more lobes. Work quickly to prevent the white flesh from discolouring. Alternatively, you can cut the quince in half and then slice it into quarters before removing the core and seeds.

Quartering:

After removing the core, slice or cut the quince into quarters. Depending on your recipe, you may leave the quince in quarters or cut it into wedges, slices, or chop it further. If you notice any wormy or discoloured bits, be sure to trim them away. Place the cut quince into a bowl of water or acidulated water (water with lemon juice) to prevent browning.

Now that your quince is prepared, you can move on to the next steps of steaming or cooking it. Remember, quince is a hard fruit, so be cautious and take your time during the peeling and coring process to avoid any accidents.

Soak cut fruit in water to prevent browning

When preparing quince, it is important to note that the fruit oxidises quickly, so it is recommended to soak cut quince in a bowl of water to prevent browning. This is a common technique used for other fruits, such as apples, which also brown quickly when cut and exposed to air.

There are several ways to prevent cut fruit from browning, but one of the simplest methods is to submerge the fruit in plain water, which reduces the amount of oxygen that can reach the fruit. This technique works well for a short period of time, usually less than 30 minutes, before the fruit starts to brown and the texture becomes affected.

To further extend the time before browning occurs, you can add other ingredients to the water such as lemon juice, citric acid, or salt. Lemon juice or other citrus juices can be added to the water at a ratio of 1 tablespoon of juice to 1 cup of water. Citric acid can be used at a ratio of 1 tablespoon of citric acid to 1 cup of water. These acidic solutions can help to lower the pH and reverse the oxidation reaction.

Another effective method is to use a saltwater solution. Dissolve 1/2 teaspoon of kosher salt per cup of water and soak the fruit for about 5-10 minutes. The mild salt flavour can be rinsed off with tap water before serving. This method is effective at preventing browning for a longer period of time, even after the fruit has been rinsed and patted dry.

Make poaching liquid: mix water, sugar and honey in a saucepan

To make the poaching liquid for steamed quince, you'll need to mix water, sugar, and honey in a saucepan. The amount of each ingredient will depend on how much quince you're planning to cook. A good rule of thumb is to use 4 cups of water, 1/2 cup of sugar, and 1/4 cup of honey for 2 pounds of quince. You can also add a cinnamon stick, whole cloves, cardamom pods, or allspice to the poaching liquid for extra flavor.

Start by combining the water, sugar, and honey in a saucepan. If you're using any additional spices, add them now. Stir the mixture over medium heat until the sugar is completely dissolved. This is your poaching liquid.

Once the poaching liquid is ready, you can add the prepared quince to the saucepan. Make sure the quince is completely submerged in the liquid. If necessary, you can add more water to ensure it's fully covered. Bring the liquid to a gentle simmer and cook the quince for 40 to 50 minutes, or until it turns a rosy pink color and becomes tender.

You can serve the poached quince warm or chilled. It's delicious on its own or paired with ice cream, oatmeal, or yogurt. The poaching liquid can also be used as a syrup for drinks, cakes, or ice cream.

Simmer the fruit: add quince to poaching liquid and cook until tender and pink

Now that you've prepared your poaching liquid, it's time to add the quince and start simmering!

Using a large, sharp chef's knife, cut the quince in half. Be careful, as the fruit is quite hard and can be difficult to cut through. Stand the quince upright on its bottom half, ensuring it's stable. If necessary, slice off a small portion of the bottom to create a flat surface. Using your knife, carefully cut down alongside one side of the core to separate the flesh. Continue cutting around the core to remove two to three more lobes. Try to work quickly to prevent the white flesh from discolouring.

Once the quince is cored, cut it into quarters. You can also cut it into wedges or slices, or chop it according to your recipe or desired final use. If you're making quince jelly, quince paste, or other preserves, save the skins, as they contain a lot of pectin and can be used to help your jams or jellies set.

Place the quince pieces into your saucepan with the poaching liquid. Make sure the fruit is fully submerged, adding more water if needed. If you'd like, you can add a cinnamon stick or other spices like whole cloves, cardamom pods, or allspice to the liquid for extra flavour. Cover the saucepan with a parchment "lid" or a regular lid.

Turn on the heat and bring the liquid to a gentle simmer. Cook the quince at a low temperature for 40 to 50 minutes, or until the fruit is tender and has turned a pinkish colour. The cooking time may vary depending on the size and ripeness of the quince, so keep an eye on it to prevent overcooking.

Once the quince is tender and pink, turn off the heat. You can now enjoy your beautifully cooked quince! They are now ready to be used in various recipes, such as crumbles, pies, or even stirred into a bowl of warm oatmeal.

Use in recipes: poached quince is great for crumbles, pies, cakes and more

Poached quince is a versatile ingredient that can be used in a variety of recipes, including crumbles, pies, cakes, and more. Here are some ideas to get you started:

Crumbles

Quince is a great addition to crumbles, especially when paired with apples. To use poached quince in a crumble, simply replace some or all of the raw apples in your favourite apple crumble recipe with cooked quince. The quince will add a unique flavour and aroma to the crumble, and its soft texture will contrast nicely with the crunchy crumble topping.

Pies

Another classic way to use poached quince is in a pie. You can make a quince pie by following a similar method to an apple pie, using cooked quince instead of raw apples. For a honey-poached quince pie, combine sliced quince with honey, water, and a pinch of salt in a pan. Bring it to a boil, then simmer until the fruit is tender. Strain the quince, reserving the cooking liquid. Make your favourite pie dough and roll it out to line a pie plate. Combine sugar, cinnamon, flour, and a pinch of salt in a small bowl, then add this mixture to the reserved quince cooking liquid. Bring it to a boil, then reduce the heat and cook until the mixture thickens. Place the cooled quince into the pie crust, cover with the sauce, and add a top crust. Bake until the crust is golden brown and the juices are bubbling.

Cakes

Poached quince can also be used in cakes, adding a unique flavour and moisture to the batter. Try adding chopped poached quince to a spice cake or gingerbread cake batter, or use it as a filling between layers of cake. You can also use the poaching liquid to flavour the cake batter or as a syrup to drizzle over the finished cake.

Other Ideas

In addition to crumbles, pies, and cakes, poached quince can be used in a variety of other recipes. Try serving it with yogurt or ice cream, spooning it over pancakes or waffles, or stirring it into oatmeal for a sweet and fragrant breakfast. You can also use poached quince in savoury dishes, such as with pork or in a compote to accompany rich, fatty meats.

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