Comments on: Quince Paste http://twoyolks.org/2007/10/24/quince-paste/ Thu, 15 Jul 2010 04:36:42 +0000 hourly 1 http://wordpress.com/ By: waltzingaustralia http://twoyolks.org/2007/10/24/quince-paste/#comment-48 waltzingaustralia Mon, 29 Oct 2007 23:17:17 +0000 http://twoyolks.wordpress.com/2007/10/24/quince-paste/#comment-48 Rose water is most commonly available in stores that cater to Indian, Turkish, or North African populations. It's an indispensable ingredient in a lot of desserts in particular. One of my favorite summer desserts is Moroccan orange salad with rosewater and cinnamon. Rose water is most commonly available in stores that cater to Indian, Turkish, or North African populations. It’s an indispensable ingredient in a lot of desserts in particular. One of my favorite summer desserts is Moroccan orange salad with rosewater and cinnamon.

]]> By: Fanta http://twoyolks.org/2007/10/24/quince-paste/#comment-45 Fanta Sat, 27 Oct 2007 09:03:04 +0000 http://twoyolks.wordpress.com/2007/10/24/quince-paste/#comment-45 Here in Spain we eat the jelly with cured cheeses. It's a marriage made in heaven! Here in Spain we eat the jelly with cured cheeses. It’s a marriage made in heaven!

]]> By: Matt http://twoyolks.org/2007/10/24/quince-paste/#comment-41 Matt Fri, 26 Oct 2007 18:03:36 +0000 http://twoyolks.wordpress.com/2007/10/24/quince-paste/#comment-41 I've never actually had rose water (where is such a thing sold?) so it's hard for me to tell. It probably wouldn't be bad. However, the key is to cook out pretty much all of the liquid so I don't know how much rose essence would be left. I’ve never actually had rose water (where is such a thing sold?) so it’s hard for me to tell. It probably wouldn’t be bad. However, the key is to cook out pretty much all of the liquid so I don’t know how much rose essence would be left.

]]> By: Pieds Des Anges (Kyla) http://twoyolks.org/2007/10/24/quince-paste/#comment-40 Pieds Des Anges (Kyla) Fri, 26 Oct 2007 17:42:55 +0000 http://twoyolks.wordpress.com/2007/10/24/quince-paste/#comment-40 Right am immediately borrowing this recipe. As a total garden dunce I'm intrigued by the idea that both apples and quinces are from the rose family. Having tasted the quince jellies, do you think they could take a dash of rose water? Right am immediately borrowing this recipe. As a total garden dunce I’m intrigued by the idea that both apples and quinces are from the rose family. Having tasted the quince jellies, do you think they could take a dash of rose water?

]]> By: Matt http://twoyolks.org/2007/10/24/quince-paste/#comment-37 Matt Fri, 26 Oct 2007 14:37:51 +0000 http://twoyolks.wordpress.com/2007/10/24/quince-paste/#comment-37 Jennifer - I haven't refrigerated mine. They're currently sitting on my desk at home. As far as I can tell (and by my guess), they should last for nearly indefinitely. It's basically quinces preserved in sugar. Most of the liquid has already been cooked out. The main thing mentioned by the cookbook was that they should not be kept in an air tight container because they'll become soggy. Jennifer – I haven’t refrigerated mine. They’re currently sitting on my desk at home. As far as I can tell (and by my guess), they should last for nearly indefinitely. It’s basically quinces preserved in sugar. Most of the liquid has already been cooked out. The main thing mentioned by the cookbook was that they should not be kept in an air tight container because they’ll become soggy.

]]> By: Jennifer http://twoyolks.org/2007/10/24/quince-paste/#comment-36 Jennifer Fri, 26 Oct 2007 04:46:28 +0000 http://twoyolks.wordpress.com/2007/10/24/quince-paste/#comment-36 Hi, I just read your post about the quince paste. Interestingly enough I just came across a recipe for the same thing although it was called Quince Cheese. I thought it was an unusual term since it really wasnt cheese- there was also a recipe for Damson Cheese ( made out of plums ). I plan on making this recipe in the next week or so with the quinces as I have just started using quinces this year and find the flavor very interesting. Yours looks like it turned out perfect...wonder how long of a shelf life it has? Did you refrigerate yours? Take care, Jennifer :) Hi,
I just read your post about the quince paste. Interestingly enough I just came across a recipe for the same thing although it was called Quince Cheese. I thought it was an unusual term since it really wasnt cheese- there was also a recipe for Damson Cheese ( made out of plums ). I plan on making this recipe in the next week or so with the quinces as I have just started using quinces this year and find the flavor very interesting. Yours looks like it turned out perfect…wonder how long of a shelf life it has? Did you refrigerate yours?

Take care,
Jennifer :)

]]> By: Marysol http://twoyolks.org/2007/10/24/quince-paste/#comment-35 Marysol Thu, 25 Oct 2007 17:55:11 +0000 http://twoyolks.wordpress.com/2007/10/24/quince-paste/#comment-35 The picture of your quince paste speaks volumes. Yum. And it's a recipe I'll have to try soon. I have the book, but had forgotten all about this little treasure. Thanks Matt. The picture of your quince paste speaks volumes. Yum. And it’s a recipe I’ll have to try soon. I have the book, but had forgotten all about this little treasure. Thanks Matt.

]]> By: waltzingaustralia http://twoyolks.org/2007/10/24/quince-paste/#comment-33 waltzingaustralia Wed, 24 Oct 2007 21:10:14 +0000 http://twoyolks.wordpress.com/2007/10/24/quince-paste/#comment-33 Actually, there are lots of things other than quince paste that quinces are good for. (And as an aside, they look like apples because they are related -- both are members of the rose family.) Of course, they are outstanding in preserves, as you've discovered with the paste. In fact, the Portuguese for quince is "marmelo," and the quince jam the Portuguese made gave us the word "marmalade." Quinces were massively popular in the Middle Ages, and they still figure prominently in cooking in the Mediterranean. One of my favorite recipes is the Turkish Avya Yahnisi, a lamb and quince stew. Qunce has the odd characteristic of improving in texture (becoming stronger and denser) and changing color (from yellow to pink) as it cooks. So don't stop with the paste. It's a delightful fruit that adds a crisp, bright note to recipes. Actually, there are lots of things other than quince paste that quinces are good for. (And as an aside, they look like apples because they are related — both are members of the rose family.)

Of course, they are outstanding in preserves, as you’ve discovered with the paste. In fact, the Portuguese for quince is “marmelo,” and the quince jam the Portuguese made gave us the word “marmalade.”

Quinces were massively popular in the Middle Ages, and they still figure prominently in cooking in the Mediterranean. One of my favorite recipes is the Turkish Avya Yahnisi, a lamb and quince stew. Qunce has the odd characteristic of improving in texture (becoming stronger and denser) and changing color (from yellow to pink) as it cooks.

So don’t stop with the paste. It’s a delightful fruit that adds a crisp, bright note to recipes.

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