Description
Cape Select is a South African quince variety that produces large, fragrant golden fruit. Raw quince is very firm and tart, but when cooked it transforms into a beautiful pink colour with a rich floral flavour.
Quince is perfect for jams, jellies, preserves, desserts, poached fruit and the famous quince paste (membrillo).
Poached Quince
Ingredients
2 quinces
500 ml water
¼ cup sugar or honey
1 cinnamon stick (optional)
Method
Peel and core the quinces.
Cut into wedges.
Simmer gently with the water, sugar and cinnamon for 45 to 60 minutes, until tender and lightly pink.
Serve warm with yoghurt, custard or ice cream.
Tammy’s tip: Don’t judge a quince raw. It goes through quite the personality change once cooked.
Quince Paste (Membrillo)
Ingredients
Cooked quince pulp
Equal weight sugar
Lemon juice
Method
Cook the quince until soft.
Blend into a smooth purée.
Weigh the purée and add the same weight of sugar.
Cook slowly, stirring often, until thick enough to hold its shape.
Pour into a lined dish and allow to cool.
Slice and serve with cheese.
