Quince, cooked or raw? The answer is definitely: cooked! Yes, because raw quince, despite being edible, is a food for quite strong palates.
It is one of those rare fruits that they give their best after cooking; when it is raw it is in fact rather hard and stringy and does not have the pleasant taste of its close relatives, apple and pear. Once cooked, quince becomes very tasty and is a smart food; absolutely forbidden to give it up.
Quince is an autumn fruit which is found only when it is in season and not so easily. It is therefore worthwhile to take advantage of the period to include it in your diet.
The cooked quince
Cooked quince, in addition to being a warm cuddle, also helps solve any lazy bowel problems. To prepare it you need:
> a quince;
> a tablespoon of brown sugar;
> a small piece of cinnamon stick;
> water.
Preparation
Peel the quince, cut it into small pieces and put it in a pan. Pour in a little water, add the sugar and cinnamon and mix simmer, with the lid, until you reach the desired consistency.
Read also How rich are autumn foods >>
Quince in the preparation of jams and sweets
This fruit is most famous for the Quince marmalade, also called quince. The high content of pectin does, however, an ingredient suitable for use in any jam. One quince for every kilo of other fruit is enough to get a perfect consistency.
Furthermore, quince is a very suitable ingredient for the preparation of homemade cakes and pies, in the same way as the apple. The main difference is that the latter usually adds up raw to recipes, while it is preferable that the quince is first cooked a little.
Here is a cake very simple and tasty to prepare with quince.
Ingredients
> 3 quinces;
> 200 g of flour 00;
> 2 tablespoons of corn starch;
> 100 g of brown sugar (for the inside) + 2 tablespoons;
> 50 g donkey;
> 3 eggs;
> 1 cinnamon stick;
> 1 sachet of vanilla yeast for desserts.
Preparation
Peel the quince apples, cut them into chunks and cook them in a little water, with a cinnamon stick and a spoonful of brown sugar. Leave them cool down fine.
Meanwhile prepare the cake dough, whipping the 3 whole eggs with the sugar and the softened butter. Add the flour, cornstarch, two tablespoons of the apple cooking juice and, finally, the quince and baking powder.
Mix the mixture thoroughly and pour it into a pan with a diameter of about 26 centimeters. Sprinkle the surface of the cake with a spoonful of brown sugar. In the end, cook at 180 degrees for 50 minutes.
Read also November jams >>
Photo: Heinz Leitner
