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Quince biography, Quince discography
Have you ever eaten a quince?The first time I had quince jelly I couldn't believe how such a peculiar looking hard yellow fruit (like a slightly squashed pear) could yield such a fragrant, delicate, pink jelly.Quinces cannot be eaten raw, they are too tart.But the tannins that cause the tartness in the raw fruit mellow when cooked (and turn the fruit pink).Cooked, a quince transforms into something lovely.Quinces used to be more popular than they are today; you often can find an odd small quince tree growing in the yard of an old house.But people don't can as much as they used to and unless you've actually had something made with quince, you don't know what you're missing.Many thanks to Jennifer of Sacatomato for helping me find a local grower (Otow Orchard).The quinces here are just now coming in.Cookbook author and dessert connoisseur David Lebovitz reminds us to be careful when cutting these hard fruit.Haalo of Cook (almost) Anything at Least Once.Brett of In Praise of Sardines explains why the quince turn so red when they are cooked.Quince Tarte Tatin from The Serendipitous Chef.Michelle of an Endless Banquet uses the Chez Panisse fruit cookbook.Membrillo to pair with Manchego cheese from Nicky of Delicious Days.Melissa of The Traveler's Lunchbox cooking from "The Basque Table" cookbook by Teresa Barrenechea.Viv of Seattle Bon Vivant.Oh, that would be interesting.You would need to cook the quince slices first though.Or maybe just add a quince chutney to the quesadilla.Elise, you cannot believe how many people like eating them raw in Turkey ;) I should stop by the Otow's to get some, they are doing a great job!Apparently they grow a different variety of quince in Turkey which can be eaten raw.The quinces you would find here however must be cooked.Thanks for including my recipe!Elise, wow so cool to see someone else post about quince.Today I am processing a bunch of quince for preserves for my farmer and contemplating quince empanadas and other recipes since I have an entire box of them.We're on the same page, Elise...And I can't imagine eating a raw quince.This is so interesting, I've never had a quince in my entire life.My friend knows to prepare chicken with nuts quince and coriander .When I experimented with this fruit Prepared quince jam from Fethiye of YogurtLand recipe.My family has always eaten quince raw.We slice is very thin and add a little sprinkle of salt.Wash and halve quinces, carve out pits.Add a dollop of butter and tsp of brown sugar to each pit cavity.Place quinces cut side down on butter and sugar in dish.Eat hot with vanilla ice cream or custard.Maryland and have asked numerous fruit vendors and have not located a source of quinces.Does anyone know a source?Last year I took David Lebovitz's advice and left a quince in my car as an air freshener.Especially when made up as quince butter...I'm currently living in Spain with my Spanish husband and membrillo (a kind of quince jelly) is VERY popular here.Please review the Comment Policy.You can place a link to this page by copying and pasting the code below.Dress Pics, Find Your Style!America's Next Top For Younger Girls...Houston quince is a special mix of fancy details and creative touches.Marisol in Mexico
Lighting Up the Sky
Waiting anxiously in the twilight, Marisol Alfaro tried not to fidget in her yellow gown.Dallas model and high school student.Inside 100 people from across the United States and Mexico, waited for her.Birthday Blues
Real Questions from Quince Girls!Besides a unifying color, choosing a unifying style or theme are also helpful.If the eyes are the windows to the soul then the brows are the frames to those windows.Someday My Quince Will Come.After all the details for the ceremony are taken care of, turn your thoughts to planning the fairytale reception of your dreams.Quinceanera at the Hukilau
Create Your Very Own Tropical Paradise with a Quinceanera Luau!You've waited for this night for 15 years, and now you don't want to do the same old, same old as all your damas and friends.After all the details for the ceremony are taken care of, turn your thoughts to planning the tropical party of your dreams.Wear your ball gown to the church, change into your heels; and then kick them off for an enchanting night in paradi...New York State of Sweet 16
The Party of a Lifetime!When Wanda and Kenneth Alvarado of Flushing Meadows, N.Re:NEED HELP IN CENTER PIECE!?"Re:NEED HELP IN CENTER PIECE!?Re:NEED HELP IN CENTER PIECE!?"Re:help my friends are making fun of...Last minute beauty survival tips for the day of your quinceanera!Site Designed by Magic Logix Inc.Don't Nobody Love a Quince?Won't someone take this poor, unloved quince under wing?True, the quince doesn't have the great eye appeal of a shiny apple, or the brilliance of a persimmon.Its rather pale yellow, mottled skin, sour taste, and lumpy shape isn't enticing either.Quince, like the apple and guava, produces a natural pectin when cooked, making it ideal for jelling.Yet, while a multitude of fruits are turned into jams and preserves, this country's commercial jam companies have yet to bring a jar of quince marmalade, jam, or jelly to market.However, quince preserves are readily available in Middle Eastern markets throughout the country.The homeland of the quince lies between the Caspian Sea and the Black Sea, a mountainous region called the Caucasus that touches northern Turkey and Iran as well as Southern Georgia.Mention of quince appears in Greek writings about 600 BCE as a ritual item in wedding ceremonies.Pliny, a Roman naturalist and writer of the first century CE, was familiar with quince and mentioned it when he described the Mulvian variety, a cultivated quince, as the only one that could be eaten raw.Columella, another ancient naturalist, describes three other varieties he names as the sparrow apple, golden apple, and the must apple.Cultivation of the quince began in Mesopotamia, an area now Northern Iraq between the Tigris and Euphrates Rivers.The quince was actually cultivated prior to the apple and reached Palestine by 100 BCE.Reference to the apple in the Song of Solomon may not have been an apple at all but might have been a quince instead.Some historians believe Eve's fruit of temptation might have been a pomegranate or possibly even a quince.Others traveled to Isfahan in Persia for quinces, apples, saffron, and salt.Charlemagne was partly responsible for introducing the quince into France with his orders in the year 812 to plant trees in the royal garden.Even Chaucer mentions quince using the name coines, a word that comes from the French coing.During the 18th century, when Australia and New Zealand were becoming colonized, Australia began to raise sheep but became dependent on many imported foods brought by ships traveling from Britain.New Zealand, however, fell back on the Maori culture for fresh fruits and vegetables including quince, though how the quince reached New Zealand is not commonly known.It may have arrived by ship from England, but a more likely prospect is that the quince traveled eastward through India, China, and Japan and finally south to New Zealand.Quince enjoyed the spotlight only briefly during the colonial period in New England.March 16, 1629 entry in the Massachusetts Bay Colony's Memorandum listed quince as one of the seeds requested from England.By 1720 quince was thriving in Virginia.Many home gardens throughout the colonies were reaping a fall harvest from their quince trees; however, apples quickly snatched the spotlight from the quinces.When European and Near Eastern immigrants began to settle in the New World, they planted quince in North America.Quince grew traveling legs as the westward movement took hold in the United States.In the 1850's a Texan who owned a large land grant grew many fruit trees on his property.Among them was quince, along with peach, fig, raspberry, pomegranate, and plum.Unpopular for most of its existence in the United States, the quince was more successful in some Latin American countries, especially Uruguay.Spanish explorer of the nineteenth century visited Chile and wrote about quinces that were quite acidic and astringent, but that developed a sweetness if allowed to fully ripen on the tree.This may explain why the common practice of eating raw quinces in South America and Mexico surprised early explorers who only experienced them as hard and acidic.In the Middle East quince is considered a common food, and, though it is sour, is eaten raw as well as cooked.Quince is also popular in Germany and South Africa, countries whose cuisine tends to be quite fatty.The quince with its high acidity counteracts the greasiness of the foods and is often served in the form of a sauce like applesauce as an accompaniment to fatty meats.Today, the quince is relegated to the specialty fruit list in the United States where there are very few trees in production to bring quince to its limited market.However, the quince excels among fruits in other countries and is widely grown in Turkey, South America, and throughout the Mediterranean.Aphrodite, the Greek goddess of love, was known to consider apples sacred.Historians believe the apple favored by Aphdrodite were really quince.The legendary golden apple of Hesperides that Paris gave to Aphrodite was really a quince.The ancient Greeks considered quinces to be the symbol of fertility and dedicated them to the goddess of love.An Athenian wedding tradition of the ancient Greeks had friends and family tossing quinces into the bridal chariot as the groom was escorting his bride to her new home.To insure fertility, she was then presented a quince.One myth says that pregnant women who indulge their appetites in generous quantities of quinces will give birth to industrious and highly intelligent children.The Greeks referred to the ordinary quince as strythion but with their skills in cultivating fruits and vegetables, developed a finer quality in an area called Kydonia on the island of Crete.The new variety was eventually named Cydoni or mela Kudonia translated as apples of Cydonia.The Romans also favored the quince and sweetened their quince preserves with honey.They took the Greek word for "honey apple" and called the quince melimelum.In Medieval times, Europeans thought quinces aided the digestion and prepared them frequently along with meats.The English called the combination chardeqynce meaning flesh of quince.Apicius, Rome's first cookbook author, first century CE, preserved whole quinces with their stems and leaves attached in a bath of honey diluted with defrutum, a newly prepared wine that is spiced and reduced by boiling.Another quince dish prepared by Apicius, Patina de Cydoniis, combines them with leeks, honey, and broth in hot oil.From the15th century to the present, Cotignac d'Orleans, a clear gel made from boiled quince juice and sugar, is set into small wooden boxes to form confections.When Joan of Arc arrived in Orleans in 1429 to liberate the French from the English, she received the honored gift of cotignac.The English, during the 16th and 17th centuries, delighted in preparing many variations of quince preserves which they called quidoniac, quiddony, marmelade or paste of Genoa.The preserves formed a thick paste that could be shaped into animals or flower forms.In 1570 Pope Pius V gave a spectacular banquet that featured as its piece de resistance, a quince pastry that required "one quince per pastry."Hindus prepare a quince sambal by pounding peeled quinces with onions, hot peppers, salt and a little orange juice into a coarse puree to serve as a condiment very much like chutney.Stews that combine sour fruits, such as quince, with meats are traditional foods in Iran and still remain popular today.Iranians also peel and core the quince and stuff the cavity with meat stew.In Britain quince was incorporated into the cuisine in various pies and tarts, often appearing in apple pies where it added a unique flavor and a hint of pink coloring.The British also prepared a sauce made from quince that became a traditional accompaniment to roasted partridge.The ancestor of our American baked apple filled with raisins and nuts was no doubt the quince.The British were filling quince cavities with sugar and baking them long before Americans were baking apples.The British were also fond of marmalades and jellies made from quince, but these sweet spreads began to lose their popularity during the 20th century.Although the most favored quince marmalade, called marmelada, originated Portugal during the 1500's, the British were preparing many versions of marmalade from quince well into1600's.Joining the marmalade brigade is the Italian version called cotognate, a preserve that is still prepared in Southern Italy today.Korean scholars of the 1700's and 1800's had great influence on the revival of tea drinking.Quince, along with citron, dates, pears, strawberries, cherries, watermelon and peaches, was made into delicious and fragrant fruit teas.Interestingly, quince marmalade was commonplace centuries before orange marmalade, which didn't arrive on the scene until 1790 when it was created in Dundee, Scotland.Pruned branches of the quince tree are very hardy and make excellent kindling wood.The whole quince fruits are so fragrant at room temperature they were used in ancient times to perfume the room, much as we use room fresheners today.With their naturally pleasing aroma, quinces make ideal bases for pomanders studded with cloves and hung as decorations or given as gifts during the Christmas season.Pyrus cydonia, a name that was shortlived.The quince tree is small, only about 12 to 20 feet in height, compared to many other fruit trees that easily reach 30 feet and higher.Interestingly, pears are frequently grown on quince rootstock to prevent the trees from growing too high for convenient harvesting.The quince possesses an independent nature, though, and will not hybridize with the pear.Quince trees are deciduous, very hardy, and thrive well for approximately 30 years.They characteristically grow into bushy twisted and contorted shapes and require very little care.Not many fruit trees grow easily from seed, but quince will, though it is usually best to purchase a small tree that has been grown from established rootstock.With their shallow roots, quince trees thrive in moist soil, prefer temperate climates, and require protection from harsh cold or wind.In its favor, the quince rarely suffers from insect problems.The tree's natural tendency is to grow in a scraggly fashion.While the spring blossoms provide food for beneficial insects, the autumn fruits left on the tree offer nourishment for birds and squirrels.The tree can be successfully planted in a lawn setting with a single tree producing ample fruit for cooking and feeding the wildlife.Quinces are a seasonal fruit available in the early fall through January, though in some areas they may still be purchased through February and March.Though most large grocery chains will have quinces available in the fall, the consumer may have to look a little harder to find them in a tiny corner of the produce section.Not big sellers, quinces are considered a specialty item.Ethnic markets that specialize in Middle Eastern items will definitely have quinces during the fall season.They are familiar fruits throughout the Middle East.Quinces can be round, oval or somewhat pear shaped.Choose those that are firm with a pale yellow skin.The yellow skin is often somewhat mottled with brown spots that don't affect the flavor or quality.Quinces that are shriveled, soft, or brown all over are no longer fresh.Most varieties of quince are rock hard and quite sour, though in the 1990's a sweeter variety called the "apple quince" was developed and can be eaten raw.Because of their firmness and sour taste, quinces are almost always peeled, sweetened, and cooked, frequently into preserves.If the quinces are not completely yellow, store them at room temperature until they are fully ripened, yellow all over, and emit a pleasant aroma.If you don't plan to use the ripe quince immediately, then store them in the refrigerator where they will keep up to two weeks.However, it's best to store them apart from apples and pears because their penetrating aroma may affect the other fruits.Unless the sweet variety of quinces are available, they are too acidic and astringent to be eaten raw.Quince has the firmness of a hard winter squash, so be sure to use a large, firm chef's knife to cut it into halves, quarters, or slices.Peeling works well with a vegetable peeler or a small paring knife.Quince makes an excellent fruit sauce similar to applesauce.Though the flesh is white when raw, it turns a delicate pink when cooked.Peel a few quinces, slice them with a very firm knife, and remove the seeds.Cook them in a small amount of water with plenty of sweetener of choice until they reach a pulpy consistency like applesauce.Mash or puree in a food processor, and serve as a dessert or accompaniment to savory dishes.Quince sauce makes an excellent companion to potato latkes (pancakes).Quince Cheese involves coarsely chopping quinces and oranges and cooking them in a small amount of water until they become pulpy.Then, the mixture is turned into an oiled bowl, sealed, and stored for about three months.The "cheese" is then unmolded onto a platter and served as an accompaniment to savory dishes.Making quince jelly is easy and delicious.When making the jelly, do not peel the quinces, and do not discard the seeds.Include them in the cooking process to enhance the jelling process.To make a batch of quince jelly, combine in a large stock pot 20 large Granny Smith or Rome Beauty apples cut into eighths, 1 dozen quartered quinces, and 2 quarts currants.Cover this mixture with water and cook until softened.Hang the bag from kitchen faucet over a large bowl or pot and allow to drain overnight to extract all juice.It's unfortunate that quinces seldom receive much recognition in American cooking.Similar to apples in texture, quinces are a bit drier, firmer, and far more tart, which makes them an ideal fruit to use in baking.Qunces are very receptive to seasonings and spices and are easily peeled with a vegetable peeler.Stir the sliced quinces and apples together in a large bowl and toss with the lemon juice.Stir together the maple syrup, water, rose water, and vanilla extract in the medium bowl and add to the quince and apple bowl, mixing thoroughly.Bake for 45 minutes, remove the aluminum foil, and bake 10 to 15 minutes longer.Fork test the quinces for tenderness.Quince Essential Apple Crisp can be made a day or two ahead and gently reheated at 350 degrees (Gas Mark 4) for 15 minutes.Quince
Botanical: Pyrus cydonia (LINN.The Quince has been under cultivation since very remote times.It is a native of Persia and Anatolia and perhaps also of Greece and the Crimea, though it is doubtful if in the latter localities the plant is not a relic of former cultivation.It is certain that the ancient Greeks knew a common variety, upon which they grafted scions of a better variety, which they obtained from Cydon in Crete, from which place the fruit derived its name of cydonia, of which the English name Quince is a corruption.Botanically, the plant used to be called Pyrus cydonia, but modern botanists now place it in the genus Pyrus and assign it to a separate genus, to which the former specific name Cydonia has been given.In old English literature we find the fruit called a Coyne, as in the Romaunt of the Rose and the old English Vocabularies of the fourteenth and fifteenth centuries, this name being adapted from the French coin, whence Middle English Coin, Quin, the plural quins, becoming corrupted to the singular Quince.The Quince as we know it in this country is a different fruit to that of Western Asia and tropical countries, where the fruit becomes softer and more juicy.In colder climates, the fruit is of a fine, handsome shape, of a rich golden colour when ripe and has a strong fragrance, by some judged to be rather heavy and overpowering.In hotter countries, the woolly rind disappears and the fruit can be eaten raw.This explains the fact that it figured so prominently in classical legends.It is also supposed to be the fruit alluded to in the Canticles, 'I sat down under his shadow with great delight and his fruit was sweet to my taste'; and in Proverbs, 'A word fitly spoken is like Apples of gold in pictures of silver.Pompeii, where Quinces are almost always to be seen in the paws of a bear.By the Greeks and Romans, the Quince was held sacred to Venus, who is often depicted with a Quince in her right hand, the gift she received from Paris.The 'golden Apples' of Virgil are said to be Quinces, as they were the only 'golden' fruit known in his time, oranges having only been introduced into Italy at the time of the Crusades.The fruit, being dedicated to Venus, was regarded as the symbol of Love and Happiness, and Plutarch mentions the bridal custom of a Quince being shared by a married pair.Quinces sent as presents, or shared, were tokens of love.The custom was handed down, and throughout the Middle Ages Quinces were used at every wedding feast, as we may read in a curious book, The Praise of Musicke:
'I come to marriages, wherein as our ancestors did fondly and with a kind of doating, maintaine many rites and ceremonies, some whereof were either shadowes or abodements of a pleasant life to come, as the eating of a Quince Peare to be a preparative of sweet and delightful dayes between the married persons.The Quince is little cultivated in Great Britain, though it will thrive almost anywhere, but is best adapted to a damp spot, in a rich, high and somewhat moist soil.The Quince is much used as a dwarfing stock for certain kinds of pears and for this purpose the young plants when bedded out in the quarters should be shortened back to about 18 to 20 inches.The seeds may be used medicinally for the sake of the mucilage they yield.When soaked in water they swell up and form a mucilaginous mass.The seed contains two firm, yellowishwhite cotyledons, which have a faintly bitter taste resembling that of bitter almonds.The cotyledons contain about 15 per cent fixed oil and protein, together with small proportions of amygdalin and emulsion or some allied ferment.The pulp of the fruit contains 3 to 3.Pereira considers the mucilage peculiar to this fruit; the chemists Tollens and Kirchner regard it as a compound of gum and cellulose.It differs from Arabin in not yielding a precipitate with potassium silicate and in being soluble both in hot and cold water.Large quantities of the decoction may be drunk in dysentery, diarrhoea and gonorrhoea and it is used in thrush and irritable conditions of the mucous membrane.On account of its mucilaginous character, it is not so readily washed away by the tears.It is also used as an adjunct to skin lotions and creams.Mucilago Cydonice (Mucilage of Quince Seeds, B.It forms a useful suspending agent for such liquids as tincture of Benzoin, when added to toilet preparations.Pare and core the Quinces and cut them up, putting them into water as they are cored, to prevent them from blackening.Then put through a sieve, or mash with a spoon, boil up again and tie down in the same way as any other preserve.In France, before putting the marmalade into pots, a little rosewater and a few grains of musk, mixed together, are added.This is most delicious and among the French, by whom it is called Cotiniat, has a reputation for its digestive powers.Quince and Apple Marmalade
Take equal quantities of Apple and Quinces.Stew them gently till soft and then strain them.They must not be boiled too long, or they will become red.Apples, with the same weight of Quince juice.When dissolved, put it back on the fire and boil, together with the Quinces, for another 20 minutes, stirring all the time and removing the scum.Pare and core some ripe Quinces, cut them up, weigh them and put them at once into part of the water in which they will be cooked.Then take it from the fire and stir into it 12 OZ.Quinces and Apples can be mixed, making a good combination."This address is missing a hostname!"Are you ready to dance as a young lady?Include the traditions that are most meaningful to you and your family!Transform your space into a party place of the royal variety!The memories you make will last a lifetime.GOWN GALLERY
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