This is the calm before the storm. Cold, but not too cold. There is still time to brace ourselves for the inevitable. Some of you can’t wait for it to snow, snow, snow so you can ski, ski, ski. The beauty of the winter season is unquestionable, but the burden of coping with the cold, snow, ice and slush…makes me want to hibernate.
Having never cooked nor tasted a quince, I threw several into my shopping cart hoping to find a suitable recipe. In no time at all, a blog was located, In Praise of Sardines, inspiring this quince recipe. The original of this baked quince recipe is from Paula Wolfert’s “The Slow Mediterranean Kitchen”.
- 3 quince
- ⅔ c superfine sugar (or less according to taste)
- ⅔ c water
- 1 clove
- 1½ T lemon juice
- 1 apple, peeled and coarsely grated
You can make superfine sugar by processing regular sugar into a food processor or Magic Bullet. You can also substitute your preferred sweetener. Preheat oven to 300 degrees.
Quince Side Dish: Serve sliced quince along with meat, chicken or fish to add some sweetness.
Quince Syrup: Strain the excess baking syrup and add it to alcohol, regular beverages, or any main dish that requires a little sweetness.
For more quince information: Specialty Produce
Pampered Chef Jittery Cook Event: There are still a few spots open for the get together, Sunday, December 11, 2011 at 1:30-3:30. Email me, firstname.lastname@example.org, if you would like to attend, or if you would like to order Pampered Chef kitchen tools. All items ordered will be received before the holidays. The lovely covered casserole used for the Baked Quince is a Pampered Chef Deep Covered Baker.