The fruit is similar in appearance to an apple or pear.It's a good source of vitamins A and C, but has a very sour flavor.When cooked or combined with other fruits, quinces are a great addition to some of your favorite meals.
Step 1: The peelers can be used to peel vegetables.
Like an apple, the yellow skin on quince is tough and waxy.It is possible to easily remove the skin with a vegetable peeler.Pull away from the body to stop the peeler from cutting your skin.
Step 2: Use a chef's knife to cut the quinces into quarters.
Cut through the core with a sharp knife since it will be the most difficult part of the fruit.The cutting board should be secured on your counter or table so that it won't slip as you cut the fruit.Cut the pieces from the first one.It's important to have a firm grip on the knife handle when cutting quinces because they are difficult to cut.
Step 3: The core and seeds should be removed.
A majority of the seeds in the core of a quince are similar to an apple.Cut the core with a chef's knife.If you are going to eat the seeds, be sure to remove them before doing so.Cut areas with a paring knife.
Step 4: A liquid of water, sugar, and honey should be prepared.
A large saucepan is filled with 4 cups of water, 1/2 cup of sugar, and a small amount of honey.Add additional flavors like anise or vanilla to enhance the flavors further.
Step 5: Bring the pot to a boil.
If you want to add the quince, boil the liquid before turning the heat down.If you want to keep the liquid out of the pot, cover it with a lid.
Step 6: The quinces will be pink after 50 minutes.
As it cooks, it will change into a pink color.The liquid will become more syrupy after this time.
Step 7: When finished, serve alone.
The quince should be strained from the liquid and served warm.The liquid will have a sweeter taste now that the fruit is tartness.For up to a week, the quince can be refrigerated.If you want to enhance the flavor, put the quince in a salad with almonds.
Step 8: Cut the fruit into quarters.
The skin from the quinces can be removed with a vegetable peeler.Cut the quinces into quarters with a chef's knife.Remove the seeds and cores from the fruit.
Step 9: Bring the water to a boil and place the quince in it.
The water should be reduced to a boil for 45 minutes.A small amount of liquid can be covered with a lid.Drop a small plate in the water to make sure the fruit is submerged.
Step 10: Put quince in the food processor after draining the pot.
You can make the poached from the pot by pureeing it in the food processor.It should take around 2 minutes to complete.
Step 11: Add sugar and lemon juice when you return the puree to the pot.
Stir the sugar and lemon juice with a wooden or plastic spoon.Bring the mixture to a boil.The heat should be turned to low for 1 12 hours after it starts boiling.The paste will become orange or pink in this time.
Step 12: The oven needs to be set to 150 F.
Make sure to use the center rack when cooking membrillo because it cooks evenly on all sides.
Step 13: For 1 12 hours, cook the paste in a baking pan.
Add the mixture to the baking pan.The back of a spoon or a baking spatula can be used to smooth the paste.For 1 12 hours, place the membrillo in the oven.
Step 14: Allow the paste to cool and serve.
To serve on the top of crackers, biscuits, or slices of cheese, cut the paste into small squares.You can keep the paste in the fridge for up to 3 months.
Step 15: Poach the quinces with white wine, sugar, and orange juice.
Put the quinces in a pot with white wine and orange juice.Bring the water to a boil over medium heat, and then let it sit on the low heat for 60 minutes.The fruit should be cooked until it is pink and tender.The liquid should be refrigerated overnight.The pieces should be submerged in the liquid.
Step 16: The oven needs to be set to 350 F.
Allow the oven to heat up by placing one of the racks in the center position.The center rack will help bake the cake.
Step 17: Line the base of the pan by cutting the quinces into slices.
You can make thick slices from the quince.Before putting the quince inside, spray the pan with non-stick oil.Form circles in the bottom of the pan.This will be the top of your cake.You can use the poaching syrup on the cake once it's finished.
Step 18: In a bowl, mix the dry ingredients.
Without the brown sugar, whisk the flour with all the other dry ingredients.Set it aside for later use once it has been thoroughly mixed together.
Step 19: For 2 to 3 minutes, beat the wet ingredients with a mixer.
To make it creamy and smooth, beat together the brown sugar, butter, vanilla extract, and honey on a medium setting.When you add the eggs one at a time, be sure to mix them completely with a rubber spatula.
Step 20: Add the dry ingredients to the mix.
The batter has time to form if the dry ingredients are mixed a little at a time.When all of the dry material has been added, turn the speed up to medium and mix until the batter is smooth.
Step 21: The cake pan has batter in it.
To spread the batter all the way to the sides, use a rubber spatula.The top of the cake should be smooth.
Step 22: The cake needs to be baked for 40 minutes.
The cake should be brown evenly.When the tester springs back when touched with a finger, bake until it comes out clean.After 20 minutes, cook the cake on both sides.
Step 23: The cake can be cooled on a rack for 15 to 20 minutes.
While the cake is still warm, run a knife around the edges and flip it onto the cooling rack.Allow it to cool down completely.
Step 24: Whipping cream is used to serve the cake.
Add some of the leftover poaching syrup to the whipped cream to make it sweeter.