QUINCE-APPLE SAUCE
Quinces turn wonderfully sweet when cooked and are a great addition to applesauce. I serve it as a side to pork roast or duck.
Provided by Marianne
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 12h50m
Yield 4
Number Of Ingredients 5
Steps:
- Inspect two 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple sauce is ready. Wash new, unused lids and rings in warm soapy water.
- Combine water, quinces, and lemon juice in a pot over medium heat. Bring to a boil, reduce heat, and simmer until softened, 8 to 10 minutes. Add apples and sugar and simmer until all fruit is very soft, 10 to 15 minutes. Remove from heat and strain through a sieve.
- Reheat apple-quince mixture until hot, stirring constantly.
- Immediately pack quince-apple sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 59.5 g, Fat 0.3 g, Fiber 5.5 g, Protein 0.9 g, Sodium 6.1 mg, Sugar 36.8 g
QUINCE AND APPLE SAUCE
A lovely apple and quince sauce recipe to serve with roast pork.
Provided by delicious. magazine
Categories Boozy sauces, butters and creams
Yield Serves 6 people
Number Of Ingredients 5
Steps:
- Peel the quince and apple, cut into quarters, core and finely slice.
- Put the sugar and juices in a medium saucepan over a low heat. Stir to dissolve the sugar, increase the heat and bring to the boil. Add the fruit, cover with greaseproof paper or a lid and simmer for 15-20 minutes, or until very soft. Set aside to cool.
- Pour everything into a liquidiser and purée until smooth. If the purée seems a little thick, add a splash of water. Set aside in a pan, then re-heat gently when ready to serve.
Nutrition Facts : Calories 135kcals, Fat trace fat (no saturated), Protein 10.2g, Carbohydrate 35.7g (32.4g sugar)
SPICED APPLESAUCE
Cardamom and mace add a bit of unusual spicy flavor to this homemade applesauce. This dish is a wonderful way to make use of autumn's apple bounty. -Janet Thomas, McKees Rocks, Pennsylvania
Provided by Taste of Home
Time 50m
Yield 9 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a Dutch oven. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender, stirring occasionally. Remove from the heat; discard the cinnamon stick. Mash the apples to desired consistency. Serve warm or cold. Store in the refrigerator.
Nutrition Facts : Calories 113 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
SPICED BLACKBERRY, QUINCE AND APPLE PAVLOVA
An autumnal take on the classic Australian pavlova, best served with a glass of good red wine. Quince is a difficult fruit to get hold of, but if you can find it, it makes a sublime addition. Otherwise you could use pears, and you could try raspberries instead of blackberries.
Provided by Lorraine Pascale
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 275 degrees F (140 degrees C). Line a large baking sheet with parchment paper.
- Put the sugar and lemon juice in a large bowl. Add one egg white and whisk for a minute - the mixture will look hard, but don't worry. Add another egg white and whisk for a few minutes before adding the remaining whites. Then whisk for 4 to 5 minutes until the meringue is stiff and shiny.
- Dollop the mixture in a circle on the parchment paper about 8in (20cm) round, making the sides slightly higher than the center. Bake in the bottom of the oven for 1 to 1 1/2 hours, or until the meringue is firm and crisp on the outside but still soft and "pillowy" inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don't want too much color - it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool.
- Meanwhile, put all the fruit filling ingredients except the blackberries in a medium saucepan set over medium heat. You can throw the vanilla seeds and the bean into the mix. Bring the liquid to just boiling point, then turn down to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, until the fruit is soft but still has a bit of bite. Add the blackberries and remove the pan from the heat, then let the fruit cool in the liquid.
- To make the cream filling, put the cream, sugar, and vanilla into a large bowl and whip. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to very slightly underwhip, as the cream will thicken when left to stand.
- Drain the fruit through a sifter or colander, reserving the liquid if you want, to have as a hot toddy.
- To assemble the pavlova, place the meringue on a serving plate. Dollop the cream mixture all over it, leaving a 1 1/2 (4cm) border all the way around. Pile the drained fruit all over the cream and serve.
QUINCE AND APPLE SAUCE
Season: September to October. The raw flesh of the lumpy yellow quince is dry and disagreeably sour. However, once cooked, it becomes pink and highly perfumed. Lightly sweetened and combined with good fluffy cooking apples, such as Granny Smiths, it makes a delightful accompaniment for roast pork or duck. I also love this aromatic fruity sauce on a home-baked rice pudding.
Yield makes four 8-ounce jars
Number Of Ingredients 4
Steps:
- Put the quince, lemon juice, and 2 cups plus 2 tablespoons of water into a saucepan. Bring to a boil, then simmer for 8 to 10 minutes (quince takes longer to soften than apple and needs a bit of a head start). Add the apples and sugar and cook for a further 10 to 15 minutes, until all the fruit is well softened. Remove from the heat and either beat to a smooth pulp with a wooden spoon or press through a sieve.
- Meanwhile, preheat the oven to 275°F and place the sterilized jars (see p. 152) inside.
- Return the pulp to the pan and bring to a boil, stirring to make sure it doesn't stick and burn. Remove from the heat and pour immediately into the warm, sterilized jars. Seal with lids, clips, or screw-bands, remembering to release the screw-band by a quarter of a turn if using this type of jar (see p. 156). Place in a deep pan with a folded tea towel on the bottom. Cover with warm water (100°F), bring to the simmering point (190°F), then simmer for 5 minutes.
- Remove the jars from the hot water and place on a wooden surface or folded tea towel. Tighten the screw-bands, if using, and leave the jars undisturbed until cool. Check the seal (see p. 158). Store in a cool, dry place. Use within 1 year.
QUINCE APPLESAUCE
Provided by Deborah Madison
Categories Sauce Pressure Cooker Breakfast Dessert Side Vegetarian Quick & Easy Apple Quince Fall Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- If you're using a food mill, put the apples and quince in a pot, add 1/3 cup water, cover securely, and cook until the apples are completely tender, about 20 minutes. Or put them in a pressure cooker with 3 tablespoons water, bring the pressure to high, and cook for 10 minutes. Release the pressure or let it fall by itself. Pass the cooked fruit through the food mill into a clean pot. Taste and sweeten with honey if the sauce is tart or add the lemon juice if the apples are too sweet. Add the spices. Simmer for 5 minutes, then cool. If you're not using a food mill, peel and core the apples and quince first, then cook until they're broken down into a sauce.
FIVE-SPICE APPLE QUINCE PIE
Steps:
- For crust:
- Blend flour and salt in processor 5 seconds. Add butter; using on/off turns, cut in until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Divide in half and shape into disks. Wrap each disk in plastic; chill at least 1 hour and up to 1 day.
- For filling:
- Combine first 5 ingredients in large pot. Bring to boil. Reduce heat to medium-low, cover, and simmer until fruit is tender, stirring occasionally, about 25 minutes. Transfer mixture to bowl. Mix in flour and spices. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Preheat oven to 400°F. Roll out 1 dough disk on lightly floured surface to 13-inch round. Line 9-inch-diameter pie dish (not deep-dish) with dough. Spoon filling into crust; dot with butter. Roll out second dough disk on lightly floured surface to 13-inch round. Drape dough over filling. Roll up overhang of both crusts together to form edge and crimp. Cut hole in center of crust to allow steam to escape; brush top (not edge) with glaze.
- Bake pie 15 minutes. Reduce oven temperature to 375°F. Bake pie until crust is golden, about 55 minutes longer. Cool pie on rack 30 minutes. Serve warm or at room temperature with ice cream.
- *A blend of ground cinnamon, cloves, fennel seeds, star anise, and peppercorns, sold in the supermarket's spice section.
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