4 Bites: Quinces

Quince pie filling

Use for pies, cobblers, crumbles, or as an accompaniment for roasts.

3 quinces, peeled, cored and roughly chopped
2 granny smith apples, peeled, cored and roughly chopped
7 feijoas, peeled and roughly chopped
¼ cup sugar
1 knob ginger, thumb sized, bruised to release flavour
½ vanilla bean, split
1 star anise
1 cardamom pod
1 piece cinnamon quill
½ cup ginger ale
Zest and juice of 1 lemon

1. Simmer gently until sauce is thick and quinces are tender. Cool and remove spices.

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Quince jelly

Makes 6 small jars

6 quinces, washed and chopped, skin left on
500g caster sugar for each 600ml juice
Juice 1 lemon
2-3 scented geranium leaves, optional, or 1 tsp rose water

1. Place a few saucers in the freezer for testing the jelly and then fill a large preserving pan with the chopped quinces. Cover with cold water and simmer for 2 hours or until fruit is soft.
2. Measure the juice, adding 500ml caster sugar for each 600ml juice.
3. Add the lemon juice, the geranium leaves, if using, or the rose water. Boil until setting point is reached. Remove any scum from the surface as you go. Be patient. Jelly is ready when a spoonful on a frozen saucer forms a wrinkled skin when you push a finger through it.
4. Fill sterilised jars with hot jelly and screw on lids tightly. Invert the jars for an hour, then store upright. Leave for the flavour to intensify for a couple of week before eating.

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Quinces for lamb tagines and casseroles

Quinces
50g butter
50g sugar
2-3 quinces cut into segments
1 Tbsp cider vinegar
1 stem rosemary
Zest and juice of 1 lemon
1 tsp ground mace
Lamb tagine
1¼ kg chunky cut lamb shoulder
2 tsp freshly ground black pepper
2 tsp smoked paprika
1 tsp cayenne
5 cloves garlic crushed with 1 tsp salt
1 large knob grated ginger
Zest of 2 lemons
Finely chopped roots and stems of 1 bunch coriander
2 Tbsp oil
2 large onions, chopped
½ tsp saffron
3 bay leaves
1 cup good-quality tomato pasta sauce or crushed tomatoes
1 cup beef stock or water

1. To cook quinces, heat butter and sugar until bubbling. Add to butter along with cider vinegar, rosemary stem, lemon zest and ground mace and simmer gently until quinces are fork tender. Toss with the juice of the lemon. Serve with a lamb tagine or casserole.
2. To make tagine, mix lamb with freshly ground black pepper, smoked paprika, cayenne, garlic crushed with 1 tsp salt, grated ginger, lemon zest and the finely chopped coriander roots and stems. Leave to marinate for 3 hours or overnight.
3. Heat oil and sear the meat in batches until coloured. Remove meat.
4. Add onion and saffron and cook gently until onion is soft.
5. Add bay leaves, tomato pasta sauce or crushed tomatoes, stock (or water) and simmer for 1 hour, stirring often, until meat is melting. Remove from heat and leave to rest.

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Quince nectar and syrup

4 large quinces, diced evenly (no need to remove skin or core)
3 cups apple juice
6 cups water
⅓ cup sugar
Zest and juice of 2 lemons

1. Add quinces to a large saucepan with apple juice, water, sugar and the lemon zest and juice.
2. Bring to the boil, then simmer for 2 hours or until fruit is completely soft. Cool and chill.
3. Strain the liquid from the pulp by passing it through a cheesecloth, squeezing gently. Chill and drink.
4. To turn the nectar into a syrup, gently reduce 3 cups of nectar to make 1 cup syrup. Jar and store in the fridge. Pour on to pancakes, or mix with soda water (and gin) for a refreshing drink.

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