#quinces

[huariqueje]

Quinces on a wooden fruitbox - Rutger Hiemstra

Dutch , b. 1975 -

Oil on panel , 32 x 32 cm.

[petermorwood]

We've had some quinces sitting in the kitchen window since @dduane made Quince and Golden Plum Tart...

...for the Food & Cooking of the Middle Kingdoms project.

That was back in mid-October, and though the quinces showed no sign of deteriorating or even getting much softer - quinces are extremely solid fruit - we both decided it would be better if they didn't see in the New Year with us.

So DD went looking for another recipe, found this one - Quince Crumble Tart - and lo!

That delicate rose pink occurs naturally when quinces are cooked, and becomes darker with longer cooking - see marmelo / mimbrillo / quince paste / quince cheese for an example of how dark it can get.

A few notes:

This recipe doesn't mention peeling the fruit. Using a stick-mixer then sieve may negate any need to peel, perhaps even adding extra pectin to make the filling set firmer. However, we both agreed that our quinces were past their best, so peeling was a good idea.

DD decided to cook them in half-water / half white wine rather than mere water, Just Because.

175g is a lot of sugar, and seemed likely to drown the delicate quince flavour. We used 60g and should have used even less.

However, these old quinces may have been sweeter than fresh ones, so "use less sugar" is a suggestion, not an instruction. As with any seasoning, TASTE FIRST. You can always add more, you can't subtract too much.

This is definitely a dish we're going to make again.

[marejadilla]

Kamille Corry, “Mandarins, Quince and Pomegranate”, oil on linen over panel. B. 1966, Houston, Texas.

[boschintegral-photo]

The Old Quince Tree

[thunderstruck9]

Mary Fedden (British, 1915-2012), Quinces and Greengages, 2000. Oil on canvas laid on board, 8 ¼ x 10 in.

[blossomsinthemist]

Rosehip and Reishi Overnight Oats with Quince Compote from The Wondersmith

"There’s nothing wrong with going slow. The ingredients available to us this time of year dictate the pace at which we move, too; woody medicinal mushrooms need to be warmed for long periods at a low temperature to offer up all of their healing polysaccharides; the firm and tannic flesh of quince melts into a fragrant sunset-colored softness if it’s allowed to stew for long enough; oats turn delightfully creamy if they’re allowed to soak even as you sleep.

Often, going slow means planning ahead. It means making a mental note of what’s in the fridge and needs to be eaten, of starting your dinner in the morning so that it’s ready by the onset of darkness, of moving through your time with both reflection and care."

[mirzeavasile]

Still life with pumpkins, quinces and pears Oil on canvas

[andresbedoyagonzalez]

[askwhatsforlunch]

Quince Paste

Making Quince Jelly is a beautifully thrifty way to spend an afternoon, for it means you'll end up with two different treats. The jelly not requiring the use of the fruit flesh once it's been slowly simmered and strain, one has to find a use for it. They could be eaten as they are, perhaps drizzled with a little honey. But they could be turned into a Quince Paste that lasts for a while and spruces up cheese boards! Happy Tuesday!

Ingredients:

leftover boiled Quinces, thoroughly strained (about 650 grams/23 ounces)

1 1/4 cup caster sugar

Remove lemon peels and pips from the boiled Quinces, and spoon into a food processor. Blitz until smooth, and spoon that Quince paste into a heavy-bottomed pot.

Stir in the sugar, and heat, over a medium flame, until the sugar is completely dissolved.

Then, increase heat to high, and cook, stirring very often, until mixture darkens and thickens, 35 to 45 minutes, being careful that it doesn't burn.

Once it has a dark golden colour and the paste leaves gaps at the bottom of the pot as you stir, remove from the heat and spoon into a rectangle container or a loaf pan lined with baking paper.

Allow to cool and set, then chill in the refrigerator overnight until very firm.

You can either keep your Quince Paste in a sealed container, or wrap it into baking paper and cling film, in the refrigerator up to six weeks.

Serve Quince Paste, in slices, with cheese. It pairs particularly well with ewe's milk cheeses such as French Tomette de Brebis, Basque Ossau Iraty or Spanish Manchego.

[thelovebudllc]

6 Impressive Aritzia Alternatives You Can Get on Sale at Quince’s Spring Event, Handpicked by a Shopping Writer

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. One thing you have to love about the fashion world is that there’s always a more affordable alternative out there. And if you’re OK with not having the “real thing” or aren’t that big into labels, then the best place to shop is Quince. The e-retailer is known…

[citruspeterquince]

Parallel play but we’re masturbating next to each other and getting turned on by each other’s sounds

[huariqueje]

Basket and quinces   -   Pierre Jouffroy

French , 1912 - 2000

Oil on canvas , 60 x  92 cm

[fracturedporcelaindoll]

The cute details ~ stars & dinosaurs ~

pies <3

[marejadilla]

Kamille Corry, “Satsumas and Quinces”, oil on linen on panel. B. 1966, Houston, Texas.

[hartmanclay]

Quince Polenta Cake Quinces in a cake! This polenta and almond flour cake with a hint of orange is topped with fresh quinces. It's a deliciously delicate cake that just happens to be gluten-free.

[may12324]

Quince, Blis, and Lady Pomelo. Just a few more characters from my sapphic fairy comic