© 2022 | http://angiesrecipes.blogspot.com 
© 2022 | http://angiesrecipes.blogspot.com 
© 2022 | http://angiesrecipes.blogspot.com A quince looks like a mixture of apple and pear - no wonder, because the three pom fruits are closely related. But unlike apples and pears, a ripe quince still has a hard texture. Their taste is aromatic, fruity and lemony - but only when cooked. The fruits are full of healthy nutrients. Besides plenty of potassium, quinces provide minerals and trace elements such as sodium, zinc, iron, copper, manganese and fluorine, which are responsible for cell metabolism and oxygen transport in the body, among other things.
The quince are not suitable for raw consumption. They are not poisonous, but mostly hard, woody and bitter. The flesh only develops its aromatic, tart flavour when cooked, when the acids and bitter substances disappear. Quince can be roasted, stewed, pureed, poached, baked, made into jelly, or grilled.
In Latin America, Spain and Portugal, quince candies are a popular snack, especially at Christmas. But it tastes good all year round with cheese, nuts or meat. Quince candies can be kept for up to 6 months if dry and packed in an airtight container. So it is important that the mixture is really well dried out. To prevent the quince candies from sticking together, separate the individual layers with parchment paper.
The prepartion of these tough fruits is time consuming, but the result is certainly worth the effort. For quick quince candies, you can also dry the mixture in a preheated oven (with the oven door ajar) at 60C/140F degrees with fan on for approx. 6-8 hours, depending on the consistency. I left mine on the kitchen counter for 6, almost 7 days to dry.
Not every variety of quince turns reddish when cooked. Some quinces remain pale yellow after cooking. For a reddish quince candy you can use the varieties Bereczki or Portugieser.
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