This bright golden-yellow beauty is low in calories and packed with dietary fibre, vitamins and minerals.
Quince seeds steeped in boiling water make a jelly like drink, which, in the Middle East, is traditionally used to sooth sore throats.
Ways to Eat:
Quince has a high pectin content, so is popular in jams and jellies. Pectin is a type of carbohydrate that produces structure and stiffness in jelly via chemical interactions with acidic substances and sugar. Make quince jelly by slicing raw, unpeeled quinces and simmering for 25 minutes. Strain the juices and boil them with sugar and lemon juice. Remove the jelly from heat when it thickens and clings to a spoon. Skim off the foam and use the jelly or can it for later use.
Bake quinces and eat them as a warm, comforting snack, or serve over ice cream or angel food cake for dessert. Preheat your oven to approx 150 degrees. Core, quarter and peel away any tough areas on your quinces. Overlap the slices in a baking dish, then drizzle them with honey and sprinkle with citrus juice and water. Use lemon, lime, apple or orange juice, depending on your preferences. Cover and bake for one hour or until the slices become translucent. Remove the covering and bake an additional 10 minutes to thicken the juices.
Quarter and peel quinces before poaching, or boiling. Mix together water, a sweetener and citrus juice in a large pot. Use seven cups of water and one cup of sweetener for 6 to 8 quinces, for example. Do not use artificial sweeteners, but try honey, agave syrup or raw sugar. Add vanilla bean, if you prefer, or use other spices. Simmer quinces in the water until you can easily pierce them with a sharp knife, about one to two hours, depending on size.