When I got these excellent quinces home yesterday, I weighed them and found I had exactly 2 kg - the precise amount needed to make quince liqueur. It is obviously meant to be, reader, so watch this space!
On Saturday, walking with daughter and Holly in the grounds of a National Trust property we came across some fallen fruit and we have been discussing ever since what it is. It had a quince-ish look but I wasn't convinced and now seeing this clear photo, I am sure it's not. I didn't take a photo (most unlike me!) so i will be left to puzzle on, I think.
My mum makes a kind of Mango chutney with quinces, which she calls quango chutney ( groan....) but it is very, very nice in a cheese sarnie. Do you want the recipe?
2 lbs peeled + sliced quinces 1.5 lbs peeled + sliced apples .25 lb finely chopped onions .5 lb stoned dates chopped .25 lb chopped dried figs .25 lb raisins .25 teaspoon nutmeg .25 oz dried chillies 3 bay leaves 1 oz salt juice of 1 lemon and 2 limes 2lb demerara sugar pint of malt vinegar
mix together, heat and simmer until normal chutney thickness ~ takes a while, apparently, but is ready when a teaspoon makes a 'ridge' in the mixture when drawn across the bottom of the pan (this probably makes more sense to you than me, as I've never made chutney, but mum says you'll probably recognise when it's ready!). Jar up when hot.
jmb & Lee, I'll let you fight it out between you! Hi, HH, thank you - and your Mum - for the recipe, which looks good to me. Yes, I know exactly what she means by the "ridge" ! Thanks to you both again.
The Welshcakes bootleggoing industry continues...
ReplyDeleteIf we can work out a way of importing, fancy a business partner?
You might be on there, Crushed!
ReplyDeleteOn Saturday, walking with daughter and Holly in the grounds of a National Trust property we came across some fallen fruit and we have been discussing ever since what it is. It had a quince-ish look but I wasn't convinced and now seeing this clear photo, I am sure it's not. I didn't take a photo (most unlike me!) so i will be left to puzzle on, I think.
ReplyDeleteI made some sweets with the quinces from my garden. They're quite good.
ReplyDeleteHi, Liz. What a pity you didn't take a photo! Aren't there 2 types of quince, though?
ReplyDeleteHi, WW. I imagine those would be lovely.
ReplyDeleteMy mum makes a kind of Mango chutney with quinces, which she calls quango chutney ( groan....) but it is very, very nice in a cheese sarnie. Do you want the recipe?
ReplyDeleteHi, HH. I like that - "quango" chutney! I would love to have the recipe. Thank you.
ReplyDeleteQuince jelly no liqueur for the teetoller.
ReplyDeleteWell, I agree...I think quince liqueur is a far more sensible idea than quince jelly! ;)
ReplyDeleteOK, Harry Haddocks mum says;
ReplyDelete2 lbs peeled + sliced quinces
1.5 lbs peeled + sliced apples
.25 lb finely chopped onions
.5 lb stoned dates chopped
.25 lb chopped dried figs
.25 lb raisins
.25 teaspoon nutmeg
.25 oz dried chillies
3 bay leaves
1 oz salt
juice of 1 lemon and 2 limes
2lb demerara sugar
pint of malt vinegar
mix together, heat and simmer until normal chutney thickness ~ takes a while, apparently, but is ready when a teaspoon makes a 'ridge' in the mixture when drawn across the bottom of the pan (this probably makes more sense to you than me, as I've never made chutney, but mum says you'll probably recognise when it's ready!). Jar up when hot.
Eat in cheese sarnies :-)
jmb & Lee, I'll let you fight it out between you! Hi, HH, thank you - and your Mum - for the recipe, which looks good to me. Yes, I know exactly what she means by the "ridge" ! Thanks to you both again.
ReplyDeleteIt was walnut! Now daughter is trying to find out if you can pick them unripe and ripen them at home.
ReplyDeleteCiao, Liz. I imagine you could....
ReplyDeleteBlimey, we must be connected somehow. Seen my Blog?
ReplyDeleteComing over later to have a look, jj!
ReplyDelete