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Whenever I find them in the store I'll get some to put in my apple pies. This year I got several and intend to get more. I poached one in sweet white wine with just a touch of sugar last night. That hit the spot, I boiled down the wine/juice to make a light sauce and LOML loved it. I also put down two Quince liqueurs - one all Vodka and one Vodka/Brandy. Each had four or five cardamom seeds in it. Have to wait to see how those come out.
I have a quince tree back by my barn. It made tons of fruit last year. I made some sugar free quince jelly. It was good, but lots of work. Mayhaw jelly is much better and less work.
Poached for dessert or cored and peeled, boiled with vanilla, and mashed as a side dish with pork. I don't see them often in our stores at a decent prices, novelty status around here.
I ate some quince jelly 40 + years ago but have never seen one in a grocery store or a tree. They must not transport well.
must be a south only tree. Ive never even heard the word until today.
It was used as a rootstock to graft pear trees. I have been getting about a dozen fruit a year on my tree, but last year (a cold winter) I got about 4 5 gallon buckets full. This year after a warm winter with one hard freeze, I got none. Can be grown in USDA hardiness zones 4-9. It does require 50 to 450 chill hours (below 45 ) to blossom properly.
There are actually both a quince tree that flourishes in the warmer, drier areas and a bush that flourishes in New England. The tree quince are reportedly better fruit.
I have a large Japanese flowering quince bush inherited from the previous owner of my house. It produces small fruits, maybe 2 inches in diameter.
They must be good, because they disappear before they are fully ripe. We have a lot of squirrels in that corner of the yard :-)
I'm thinking of getting an airgun, and having squirrel soup with quince dessert next June.
BDGR
They lost favor here because of the low production. Haven't seen one in years.
Same here. Never heard of it and certainly have never seen it for sale.Quote:
Originally Posted by Lloyd Smale
Saw it once as an ingredient in mincemeat pie... since? Nope...