Quince Jam or Poached

For jam: 

Simmer quince and two litres of water in a deep saucepan until tender, about 1½ to 2 hours. 

Purée the quince, then pass it through a sieve into a saucepan and bring to a simmer. 

Add sugar, stir to dissolve, and cook until the jam turns dark pink, thick, glossy, and sticks to a chilled plate when dripped, about 1 to 1½ hours. 

Add thyme and 1 teaspoon of cracked black pepper. 

Transfer to a sterilised jar and store in a cool place. 

Cloudy quince jam will keep for up to 2 months.

 

Or: 

Poached quince is a delicately light dessert with a fragrant flavour and a deep amber hue. It is made by poaching halved quinces in sugar syrup. Traditionally, it’s served with a scoop of kaymak, a rich Turkish clotted cream, and crushed pistachios or walnuts.

 

Ingredients:

- 2 medium-sized quinces

- 6 cloves

- 180 g white granulated sugar

- 400 ml water, at room temperature

- 1 cinnamon stick (optional)

Garnish:

- 100 g clotted cream or mascarpone cheese

- 1 tablespoon crushed pistachios or walnuts

 

Method:

- Wash and peel the quinces with a peeler or knife, saving the peels for later use.

- Cut the quinces in half horizontally, then remove a small slice from the bottom of each so they can sit upright when serving.

- Core the quinces with a spoon, reserving the seeds for future use.

- Arrange the peeled skins at the bottom of a large saucepan or deep pan with a lid. Place the quince halves on top, cut sides facing up, ensuring they do not overlap.

- Add a few seeds and a clove to each quince, then evenly distribute the remaining seeds and cloves throughout the pan.

- Sprinkle the sugar over the quinces evenly. Cover with the lid and leave at room temperature for 8 hours or overnight.

- Add a cinnamon stick and pour water into the pan. Cover and gently bring to the boil. After 10 minutes, remove the cinnamon stick.

 

Tips & Suggestions:

- Don't: eat it raw. Do: slow-cook it in these sweet and savoury recipes.

- The skin and seeds of quinces contain lots of pectin, so saving them for later during preparation is essential. This helps achieve a thick syrup and vibrant colour.

- After peeling and cutting, quinces will brown through oxidation. If cooking cannot start immediately, place them in acidulated water with the juice of half a lemon to prevent browning.

- Cutting quinces in half horizontally creates a flat, round surface, making the final dish more attractive. Also, trimming the bottom allows them to sit balanced on a plate.

- Soaking quinces in sugar overnight helps the fruit retain its shape during cooking. You can skip this step if pressed for time.

- Serve the dessert at room temperature to prevent the clotted cream from disintegrating.

- Leftover quince syrup can be used in a ginger beer and dark rum cocktail, perfect for hot summer days.

**What is the best way to eat quince?**

The best way to enjoy quince is by gently poaching it until it turns a deep ruby-red colour. This colour indicates that its texture has transformed from starchy to juicy and sweet. Simmering quince slowly with vanilla, cinnamon, and a splash of dessert wine creates a luscious, jewel-toned treat. It can be enjoyed on its own, topped with ice cream or cream, or folded into a winter pudding.

For a more rustic option, you can roast quince with honey and serve it alongside sharp cheddar as a delightful snack with drinks. Alternatively, you can emulsify it into a glaze, which pairs perfectly with pork chops. Regardless of how you prepare quince, remember that patience is key: treating it gently will yield delicious results all season long.

 **Do quinces need to be peeled?**

 Quinces generally need to be peeled before cooking because their skin is quite tough and can remain chewy even after long cooking times. However, if you are roasting or baking them, you can sometimes leave the skin on, as it softens slightly and adds a rustic texture.

 

If you are making jam or jelly, the skin of the quince contains natural pectin, which helps with setting. In this case, it can be cooked with the fruit and then strained out. Ultimately, whether to peel or not depends on your chosen preparation method and the dish you intend to make.

Baked Rice Paper Dumplings

 This recipe for Baked Rice Paper Dumplings with Tofu and Mushrooms is a delightful twist on traditional dumplings, offering a healthier alternative by baking instead of frying. The dumplings are filled with a savory mixture of tofu and mushrooms, complemented by carrots, spring onions, and a hint of ginger and garlic, wrapped in rice paper for a light and crispy exterior. Served with a homemade dipping sauce that's tangy and slightly spicy, these dumplings are perfect for appetizers, a main dish, or a snack. They cater to a variety of dietary preferences, making them a versatile choice for any occasion.

Ingredients for Dumplings:

• 454g mixed mushrooms, finely diced or 
• 454g firm tofu, or 454g, shredded
• 1 large carrot shredded
• 1 bunch spring onions finely chopped
• 1 Tbsp fresh ginger minced
• 2 cloves garlic minced
• 2 Tbsp vegetable oil plus more for brushing
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1-2 Tbsp cornstarch optional, for thickening
• 12-14 sheets rice paper
• Sesame seeds for garnish optional

Ingredients for the Dipping Sauce:

• 1 teaspoon sugar
• 1 tablespoon hot water
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon chili oil
• 1 teaspoon garlic minced
• 1 teaspoon toasted sesame seeds
• ½ teaspoon sesame oil

Preheat Oven and Prepare Dipping Sauce:

- Preheat the oven to 400°F (200°C), convection setting if available.

- For the dipping sauce, dissolve the sugar in hot water in a small bowl. Add the soy sauce, rice vinegar, chili oil, minced garlic, toasted sesame seeds, and sesame oil. Stir until well combined and set aside.

Prepare Filling:

- Heat the vegetable oil in a pan over medium-high heat. Sauté the mushrooms and tofu until they begin to brown. Remove from heat.-

- In a large bowl, combine the sautéed tofu and mushroom mixture with the shredded carrot, spring onions, ginger, garlic, soy sauce, rice vinegar, and cornstarch (if using). Mix well to ensure all ingredients are evenly coated.

Assemble Dumplings:

- Fill a large bowl with warm water. Soak one rice paper sheet at a time until it is soft but still slightly firm.

- Lay the softened rice paper on a clean, damp towel. Cut it in half down the middle.

- Place some of the tofu-mushroom filling in the center of each rice paper half. Fold the sides over the filling to create a triangle shape, then continue rolling tightly.

- Place the dumplings on a baking sheet brushed with vegetable oil, making sure they do not touch. Brush the tops of the dumplings with additional oil.

Bake:

- Bake in the preheated oven for 10-15 minutes, or until the dumplings are golden brown and crispy. It's a good idea to flip them halfway through baking to ensure even crispiness.

Serve:

- Serve the dumplings hot, accompanied by the prepared dipping sauce on the side. Garnish with sesame seeds if desired.

Notes:- These dumplings are a fantastic way to enjoy a meatless meal without sacrificing flavor or texture. The baking method not only makes them healthier but also adds a delightful crunch.

They are customizable, allowing for the addition of various vegetables or spices according to taste.
Ideal for meal prep, these dumplings can be made in advance and reheated, offering a convenient and nutritious meal option.
For those with dietary restrictions, the recipe can be easily adapted to be gluten-free by using gluten-free soy sauce.