Sweet Quince Mustard | Mostarda Dolce | Quince Relish

Oh the Greeks! How wonderful is their food. This recipe is a mustardy Quince relish where the Quinces are cooked in port or Marsala. It is divine, and we use it when we are making large plates of mezze style food – spreads and dips, pickles, olives, crusty bread, fruits, dried fruits, nuts, charred vegetables, and so forth. Recently we have been using our wonderful Cumquat chutney as part of this plate – a new batch was made late one night after a gift of these small tart globular citrus.

For this year, we had half a quince left after braising some Quince and Leeks yesterday (also very delicious served with our Cumquat Chutney). This is the very last of this year’s buckets of quinces from our good friend. Sadly, the house no longer is permeated with the glorious scent of quince, but our cupboards are full of pickles, chutneys, quince paste, quince leather, quince jam, quince vinegar and quince molasses. Glorious.

So, back to this half quince. It was cooked in Marsala, but sweet port can be used, or a sweet wine like Madrodaphne if you have access to Greek wines. The roots of this type of dish is probably English, but it is now common in parts of Greece. Dried fruits can be used in stead of Quince,or added with the quince.

It is glorious with cheese. Try some of this relish and some Quince Paste, with your favourite cheeses.

Are you after similar recipes? Try Onion Jam, Caponata, and Red Pepper and Apple Relish.

Browse all of our Relishes, and all of our Greek recipes. Or enjoy our Late Winter collection of recipes.

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Pickled Quince

Quince is a beautiful, fragrant fruit that is definitely underutilised. This is a pickle using Rice Vinegar (although this can be replaced with other vinegars) and some spices. It showcases how beautiful quince can be.

Try these other Quince recipes: Indian Pickled Quinces, Quince Salsa, Afghani Quinces with Split Peas, and Spiced Quinces.

Are you after other interesting pickles? Try Sweet Quince Relish, Jicama Pickle, Pickled Lemons, and Cumquat Pickles. Also try Quince Vinegar and Quince Molasses.

Browse all of our Quince recipes, and all of the Pickle recipes. Or take some time to explore our Mid Winter collection of dishes.

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Quince Molasses and Tahini Dip, Paste and Spread (or eat it by the spoonful)

Our Quince Molasses this year is awesome, tasting every so slightly of roses and with a tart-sweet flavour. We make a jar full in Autumn each year to last us through to Summer, but having discovered this recipe we may have to double the quantity in future.

Mixing Quince Molasses with Tahini produces a spread (or dip, or dressing) that could be used for sweet or savoury purposes. The tahini modifies the sour notes of the molasses to form something that is so moreish, I dare you to stop eating it by the spoonful.

In Iraq, this spread is called Ardeh Shireh and in Turkey it is called Tahin Pekmez.

Similar recipes include What to do with Quinces, Quince Pickle, Quince Molasses, and Pomegranate Molasses. Also try Miso and Tahini Sauce and Dressing.

Browse all of our Quince recipes and all of our Sauces, Spreads and Dressings. Or explore our Late Autumn dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Turnips with Quince Molasses

Our focus this Winter is to cook more Winter vegetables. We love them, but our Winters are usually filled with the same old culprits – carrots, potatoes, greens, eggplants, and so forth. The great produce of Winter – swedes, turnips, parsnips, the huge variety of greens, daikon – appears less often on the kitchen bench. So our focus this year is to include them more often.

In the Middle East it is common to cook turnips with Date Molasses, and it is the time of the year (Ramadam) as I write, where date-anything is available in the local Middle Eastern shops. But having just made our Winter batch of Quince Molasses, we used this instead, and the result is truly delicious. I have heard that this dish is common in Iraq and that Iraqi Jews can serve it as a dessert. It is not surprising -it is that sort of dish that can be served either as a savoury one or sweet one.

It is an easy dish to make, and the resulting sauce – turnipy and quincy – is perfect. I can also imagine that a dish of turnips slow cooked with fresh quince fruits would be spectacular too!

Similar recipes include Sweet Quince Relish, Spicy Turnips in Yoghurt, Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, and Turnip Soup.

Browse all of our Turnip recipes and all of our Quince dishes. Or browse all of our Late Autumn Dishes.

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Quince with Split Peas | Afghani Channa Dal with Quinces

This dish is a vegetarian version of a stew from Afghanistan, Quince Stew or Qorma-e-Behi. It uses lentils in place of the non-vegetarian items. It is a perfect Winter dish, fragrant from the quinces, and comforting and warming. Deeply, deeply warming.

I often use soft chard or other greens in this dish in place of the spinach, it works just as well.

Are you looking for more Quince recipes? Try Quince Pickle and Spiced Quinces. Check out some ways to use Quince in sweet recipes as well. Also try Channa Dal with Eggplant.

Or browse all of our Quince recipes, and our Afghani dishes, or explore our delicious Mid Winter dishes.

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Quince Paste

Quince paste is as old as the hills, being made in the Middle East and slowly spreading across Europe and indeed into Australia, primarily through our foodie icon, Maggie Beer. It must be one of the best uses of quinces.

You will find quinces in the green grocers in Autumn and again in Spring. They are long-keeping, so the appearance in the shops in Spring is a bit of an artifice, I am afraid, as their fruiting time is Autumn. I have such a love of this fruit – perhaps they remind me of my Grandmother. Years ago, I knew of a wonderful, neglected quince tree in the Clare Valley in South Australia, and each Autumn I would spend a weekend in this delightful region and come home with a bucket of quinces. One year, the tree had been removed, and I was devastated.

Since then, I have found that one of my friends has a quince tree, and every Autumn I still get my bucket of quinces. I feel blessed at this time of year, there is such an abundance of produce. It is as though nature is also preparing for Winter.

There are many recipes for quince paste. I use this one. I like the way that the long cooking intensifies the flavour. Serve with the creamiest of cheeses, or eat on its own as a sweet – sneak some for your midnight snack.

We have other Quince recipes too. Try Quince Pickle, Quince Jam/Jelly, Indian Quince Pickles, and Slow Cooked Sweet Spiced Quinces.

Other recipes that use the dehydrator include Sweet Potato Crisps, Beautiful Dried Capsicum, and Dried Mango.

Or browse all of our Quince recipes, and you might like to read about Autumn Preserving. Also, explore our Mid Autumn collection of dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005, and is part of our Retro Recipes series.

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Quince Jam | Quince Jelly

Deeply flavoured with hints of spices.

It is quince season, and friends with Quince trees bring buckets of quinces.  Each year we make Quince Jam.

We have other Quince recipes too. Try Sweet Quince Relish, Quince Paste, Indian Quince Pickles, and Slow Cooked Sweet Spiced Quinces.

Try other jams too: Strawberry and Rhubarb Jam, and Fig Jam with Ginger and Black Pepper.

Or browse all of our Quince recipes, and you might like to read about Autumn Preserving. Our Jam recipes are here and here Also, explore our Mid Autumn collection of dishes.

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Quince Aachar | Quince Pickle

A hot, sour, oily, bitter Indian pickle, Punjabi in style.

Aachar is a spicy Indian pickle. It varies from place to place, from home to home. If you check  your local Indian grocery you can see a multitude made from almost everything that you can imagine. You will have heard, no doubt, of mango pickle or lime pickle — these are very popular. But take any ingredient of the plant variety and I guarantee that there is a pickle made from it.

Quince (our hard sometimes gritty, always sourish fruit) is not well known in India, as far as I can judge. The Indian Quince is quite a different fruit altogether. But, using other recipes as a guide, I made this quince pickle that has become a family staple that we make each year.

Recently given a wealth of quinces, jam was made, quince paste too, some of these beauties, and two batches of this Quince Pickle. It is hot, sour, oily, bitter — that lovely combination of Ayurvedic tastes — and is styled after the Punjabi pickles.

We have other Quince recipes too. Try Quince Pickle, Quince Jam/Jelly, Quince Paste, Afghani Quinces with Split Peas, and Slow Cooked Sweet Spiced Quinces. For more ideas, read What to Do with Quinces.

You might also like to try Fresh Green Apple Pickles, Gujarati Carrot Pickle, Pickled Cumquats, and Pickled Cumquats.

Or browse all of our Quince recipes, and Pickle recipes, and you might like to read about Autumn Preserving. Our Indian Pickles are here and all of our Indian recipes are here. Explore our Indian Essentials and our Mid Autumn collection of dishes.

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Spiced Quinces

Spiced Quinces from Chef Christine Manfield

Autumn of course is a time of change. It takes me a while to get into the swing of Autumn but beautiful foods like pomegranates and quinces help. I get a few buckets of quinces from a friend’s farm each year. Not a great lover of quince tarts, pies, etc, I generally bake them all and use the beautiful results for jams, fresh chutneys, syrups, sauces and to feed my freezer (so that I can continue to have jams, chutneys, syrups, sauces throughout the year). This is how I bake them.

We have other Quince recipes too. Try Quince Jam/Jelly, Quince Paste, Afghani Quinces with Split PeasIndian Quince Pickles, and Slow Cooked Sweet Spiced Quinces.

Or browse all of our Quince recipes, and you might like to read about Autumn Preserving. Chris Manfield’s recipes are here. Also, explore our Mid Autumn collection of dishes.

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