This post Quince - Cydonia oblonga was originally uploaded by Tyra Hallsénius Lindhe in the blog Tyra's Garden
Quince
Original book source: Prof. Dr. Otto Wilhelm Thomé Flora von Deutschland, Österreich und der Schweiz 1885.
Quince Marmalade
500 gram of quince-pulp
500 gram of sugar
1 lemon, squeezed
Remove the core of the quinces and cook in boiling water till tender to the fork. Drain and cool. Sift the pulp. Add sugar and lemon. Boil this mixture for 10 minutes, stir well, you don’t want it to burn in the bottom of the saucepan. I use a sugar this pectin added and then I just have to bring it to boil and simmer it for 1 minute.
This Quince marmalade in great together with cheeses like a Pecorino, Mature Cheddar or why not perhaps the greatest of then all the Queso Manchego (Viejo).
Cotognata
I similar recipe with quince is the Cotognata. Quince paste, Salento style
This typically Sicilian dessert Cotognata is customary to make it in a small mold, in the shape of a fish or leaf. But you can make it in a pan and then cut it in to pieces and roll/dust them with fine sugar. Let you Cotognata dry in a cool and airy place.
This is what wikipedia says about this sweet.
- Dulce de membrillo or Carne de membrillo in Spanish, marmelada in Portuguese, codonyat in Catalan, Cotognata in Italian, is a sweet spread or a dessert, (quince paste, quince jelly, quince candy or quince meat).Traditionally and predominantly from Portugal, Italy (exported when the South of Italy was Catalan) and Spain, dulce de membrillo is a firm, sticky, sweet reddish hard paste made of the quince (Cydonia oblonga) fruit.
Did you know that the word marmalade comes from the Portuguese word marmelada, meaning "quince preparation"
I found this Persian recipe I just have to try later...it has lime and cardamom in it.
MORABAA-YEH BEH 2 kg of small quinces, 1,5 kg sugar, lime and cardamom
This is what wikipedia says about this sweet.
- Dulce de membrillo or Carne de membrillo in Spanish, marmelada in Portuguese, codonyat in Catalan, Cotognata in Italian, is a sweet spread or a dessert, (quince paste, quince jelly, quince candy or quince meat).Traditionally and predominantly from Portugal, Italy (exported when the South of Italy was Catalan) and Spain, dulce de membrillo is a firm, sticky, sweet reddish hard paste made of the quince (Cydonia oblonga) fruit.
Did you know that the word marmalade comes from the Portuguese word marmelada, meaning "quince preparation"
I found this Persian recipe I just have to try later...it has lime and cardamom in it.
MORABAA-YEH BEH 2 kg of small quinces, 1,5 kg sugar, lime and cardamom
Äkta Kvitten - Cydonia oblonga
Bilderna till mitt kollage har "Kenneth på Söder tagit"
Kenneth berättar i Allt om Trädgårds forum att han har äkta kvitten i sin trädgård.
- Jodå, jag har den äkta kvitten Cydonia oblonga, och årets skörd ligger hemma i köket nu.
Läs mer om Kvitten och Kenneth här i Allt om trädgårds forum Mycket inspirerande, jag vet vad jag skall plantera i vår i min lilla potager. Jag tror att ett litet Kvittenträd skulla trivas bra där. Där är det ju nästan som ett litet mikroklimat, väl skyddat från hårda vindar och soligt är det ju också.
