Not having lived in a country area, I had never seen quinces in Britain and used to substitute pears for them in recipes. I delight in finding them here, and, above all, in combining them with poultry or lamb. Mark has a good article on their use in sweet preserves and this is a photo of the quince paste which is made in Sicily.
In the photo here, I have used them with chicken breast pieces, plus some onion, garlic and tomatoes. In case you're wondering, the brown thing is a fat, Sicilian cinnamon stick! The herbs are basil and sage.
8 comments:
I've never eaten quinces, it is wonderful that you have these new opportunities to try out new foods, especially the Italian way.
That looks lovely. Have you introduced Sicily to Welshcakes? My mother is from Mumbles where we spent a holiday last summer and enjoyed the Welshcakes so much I got the recipe off the internet and make them here.
Do you make your own limoncello?
Hello, Ellee. Glad to know I wasn't the only one till quite recently! I love discovering new foods and recipes.
Nice to meet you, Sarah. Yes, I made Welshcakes for friends here last St David's Day. Yes, I make Limoncello, too. Nothing finishes off a meal like a glass of that!
That looks so delecious. I think I've learned something. Welshcakes are real cakes and Limoncello is a drink, right?
Hi, Steve. Yes, Welshcakes are the traditional little cakes of Wales. They contain dried fruit and mixed spice and you make them on a flat griddle pan. Limoncello is a delicious lemon drink which usually rounds off a meal here. You have to serve it very cold. I'll put a link to the recipe I posted for it on now.
Now how do they get the Quince cheese to come out slice-able? Both Mary and I have made it using two different recipes and both times it have turned out dark red and the consistency of very thick jam. Any link to a third recipe we can try next year welcome.
Hi, Mark. I will ask around and do some research on this and get back to you.
Hi again, Mark. This is what a friend here says about the quince cheese: Wash, boil, peel and cut the quinces in pieces. Put the pulp in a pan with sugar - 1 kg of sugar to 1 kg of pulp - and add a little lemon juice. Mash it all up in the pan and cook for about 15 mins. Be careful as it splutters. Dampen some saucers, spread the pulp on them and put out in the sun to dry. [You might be able to get it dry in a centrally heated house over there if you leave it a few days.] Turn it over once it seems solid, put on greaseproof paper and continue to dry it out. Then you can put it in jars. So the sun seems to be the secret! Hope this helps.
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