What I do with Quinces

Quince: The Underrated Fruit Worth Cooking With

Quince is one of those fruits that deserves more attention. It is not as common as apples or pears, and many people are unsure what to do with it, but once cooked it becomes fragrant, richly coloured and incredibly useful in the kitchen. I love turning it into quince jelly for sandwiches and quince paste for cheese platters, gifts and the occasional piece of toast.

What is quince?

Quince is a yellow pome fruit related to apples and pears, but it is much harder and more astringent when raw. It is high in pectin, which makes it excellent for jelly, paste and preserves, but it needs slow cooking to soften the texture and bring out its characteristic rosy colour.

Why I like cooking with quince

Beyond its flavour, quince contains fibre, tannins, vitamin C, pectin, polyphenols and flavonoids. These naturally occurring plant compounds are associated with antioxidant and anti-inflammatory properties, which makes it satisfying to see some research supporting a fruit I already enjoy cooking with.

That said, quince paste is still a sweet preserve, so I think of it as something to enjoy occasionally rather than as an everyday health food. Stewed quince is a gentler option because I can use spices such as cinnamon or vanilla to bring out the flavour without relying on as much sugar.

My slow-cooker quince paste method

I prefer making quince paste in the slow cooker because it reduces the amount of time spent standing at the stove and stirring. The slow cooking also helps the fruit change from pale yellow to that deep ruby colour that makes quince paste so beautiful.

1.      Wash the quinces and rub off any fuzz.

2.      Core them, remove the seeds and chop the fruit into large pieces.

3.      Add the quince pieces and a little water to the slow cooker, then cook with the lid on until soft.

4.      Blend the softened fruit into a paste and continue cooking until the colour begins to deepen.

5.      Weigh the paste, add roughly the same weight of sugar, then cook on high with the lid off, stirring occasionally.

6.      Finish on the stove if needed, stirring carefully until the paste is thick enough to hold its shape when tested on a chilled saucer.

7.      Spoon into sterilised wide-mouth jars, or spread into a lined tray and dry further for a firmer sliceable paste.

Other ways to use quince

Quince does not have to stop at paste and jelly. I would like to try quince chips in the dehydrator, add cooked quince to fruit dishes and save the pectin-rich seeds to help set strawberry jam. It is a fruit we could do more with, especially when cooked slowly and enjoyed for its unique flavour.