Quince is similar to both an apple and a pear.
And while it can not boast of the glossy beauty of the first, nor the juicy sweetness of the second.
This is one of the few fruits that is not always possible. eat raw.
Quince — fruit, tree fruit quince ordinary (she Quince oblong), similar to both an apple and a pear. And while it can not boast of the glossy beauty of the first, nor the juicy sweetness of the second.
It is one of the few fruits that is practically you can not eat raw.
Quince usually requires culinary processing: they make jams, jams and chutneys out of it, make compotes, add it to meat dishes, put into pies.
True, in some places in the southern regions there are sweet quince varieties, which is not necessary to bake or simmer. And in the Middle East, they eat fresh and ordinary, astringently sour.
But these are rather exceptions.
Depending on the variety, quince may be round or pear-shaped, with a yellow skin and a sweetly tart taste.
There are several sweet types of quince, which are quite suitable for eating them raw.
The oldest European variety is considered Portuguese quince.
For such a quince really need to go to Portugal; Russia is more often imported quince from Of france and Chile.
Quince is grown on Caucasus, at Transcaucasia and Central Asia — It is the quince from these regions that is most accessible to Russians.
Japanese quince, Chinese quince and Bengal Quince similar to the common quince only in name: these are fruits of other plants, and in cooking they are used differently.
Most varieties of quince require indispensable cooking. Quince fruit, as a rule, is cut with a large, durable knife (quince is very tough!) Into halves, quarters, and lobules; Peel the fetus is removed, the seeds must be removed — they contain toxic substances.
And then the quince cook — in all possible ways.
If you spent your childhood holidays not in Turkey, but in the Caucasus, be sure to remember how you cook quince compote. They collect tuberculate fruits, wash them, carefully clean them and lay them out on sterilized cans — together with crimson berries of dogwood. Then pour the contents of the cans with hot syrup and close the lid.
The next day, the syrup is drained, boiled it for 30–40 minutes and the quince is poured over it again.
Mutton is cooked with quince — this dish can be found both in Transcaucasia and in Central Asia. It happens and pilaf with quince: it is prepared as usual, halves of quince are added simultaneously with carrots, and it is put as much as meat.
With quince you can stew pork, fry spiced chicken, add it to soup (by the way, this is often done in Azerbaijan — slices of quince are put into the mutton soup, it turns out transparent, and quince acid neutralizes the fat content of the dish).
Someone puts a quince in minced meat for vegetarian stuffed cabbage.
Someone like Moroccans, puts out the lamb with her and serves with crumbly couscous.
Good and stuffed quince: it is filled with fillings about the same as apples.
So, by the way, in Armenia they cook ashtarak dolma.
With quince cook apple quince wine and even quince moonshine (he rataphia, the same eau de vie, if you want to).
However, no matter what cookbook you open, it becomes obvious that most of the quince is cooked Dessert.
Amazingly natural, it looks in the recipes of various pies, especially apple ones, to which it gives a pinkish hue and, of course, a unique flavor. For sweet sauces, marmalades, jelly the quince is simply created — there are so many pectic substances in it that it will be unforgivable not to fill at least a small jar with fragrant amber-pink jam.
The easiest and safe option is to simply sprinkle the quince slices with sweet wine, sprinkle with sugar and cinnamon and, covered with foil, bake them in the oven.
Only need to bake very slowly, about three hours, only at 100ºС.
We add that the word «marmalade» was originally called quince fruit jelly — Portuguese invention, the oldest European marmalade (in Portuguese marmelo — «quince»).
In Portugal, quince marmalade is usually eaten with young cheese.
Quince seeds can not be used — poisonous.
But when cooking (cooking, for example), they become safe.
Quince — one of the most recent fruits in the year: unless the sale persimmon may begin later.
Early varieties of quince clean in end of august — early september.
Middle and late — in october.
The early quince is immediately suitable for use (accordingly, it appears on the market in end of august). In later varieties, technological ripeness occurs after 20-40 days: during this time the quince matures, gradually improving the taste, texture, color and aroma.
Interestingly, two weeks after being laid for storage in quince fruits, the largest percentage of sugar accumulation is observed, which then gradually decreases; the same thing happens with acids and pectins.
Choose quince fruits more yellow. Green shade can talk about immaturity.
Coloring should be uniform, free of stains and dents.
The quality of the quince fruit can be determined by hardness, density and smell.
The hardness is moderate (the fruits should not be stone): in the process of ripening, it decreases.
From the ripe fruit should come a pleasant aroma.
With its seeming strength, quince is quite sensitive to mechanical damage.
The resulting dent or speck from a stroke can cause rapid fetal damage.
Therefore, it is important not only to choose the right fruits quince, but also to bring them to the house without damaging.
The farmers keep quince like apples — in cool place (for example, cellars) in boxes, the bottom of which is lined with straw (and even better — if all the fruits are separated from each other by chips).
At home, the best place for quince will be fridge. There quince will last in good condition for two months, if you wrap it in a package (preferably in paper).
Under ideal storage conditions (0-4 degrees), the shelf life can be extended to 4 months.
Quince does not like moisture.
Make sure the fruits are dry.
The slightly unripe quince fruit can ripen at home, if a bit lie down.
This will happen even if the quince is stored in the refrigerator.