This year an ancient Chaenomeles in one of our hedges has produced a load of fruit. Does anyone here cook with these? Are they the same as quinces in the recipes, or are those from Cydonia? I am confused....what's new.....
I thought quinces came from a quince tree - cydonia. Quinces from a Chaenomeles are related and I often use them in cooking they have a very interesting flavour my OH particularly likes them but I find those from my bush are very hard so difficult to peel and core. They are nice added to the mix for crab apple jelly or added to an apple crumble. My mother in law made a nice jelly.
I just like having the fruit about the place and sniffing it.
Must be a good year this year I have lots.
You can make a fantastic quince paste which slices into pieces like a fruit jelly and is excellent after a meal or with cheese. Basically you boil it a bit more than a jam and it sets much firmer but there are loads of recipes if you fancy trying it. It is one of the earliest sweetmeats.
Thanks both, so they can be used in the quince recipes I've googled. I'm going to try the paste, Melbourne, it sounds like my sort of thing. Thanks again.
Have just made some quince jelly from the bush type of quince, think it's Chaenomeles japonica, makes a lovely fragrant fruity jelly. Sometimes I do quince jelly from the tree quince Cydonia oblonga I think, thats fine but IMHO not as tasty as the bush quince.
Thanks, Jenny - I don't think mine are ready for picking yet, they are still rock hard, I shall keep an eye on them. I do like to try new fruits or veggies!