The quince is the sole member of the genus Cydonia in the family Rosaceae.
It has a lot of health benefits and it is used extensively in cooking by different cultures specially around the Mediterranean.
I remember as a child the delicate beautiful smell of preparing the Quince Jelly in our kitchen every Autumn. A laborious process then, but worthwhile. We used to eat it as a jelly and towards the end of Autumn, when we had enough, we would dry it in the sun to a rubbery gum called “kiofteri” which was one of our Winter little treats.
Nowadays it is quite easy to prepare with the help of the Thermomix which is an indispensable appliance in our household. The result, as our friends can testify, is magnificent in taste, smell and colour, a rich Terra Cotta red. As we always do with all Thermomix recipes, we modified this one to complete the traditional taste. We added cinnamon and citrus blossom water at the bottom of the dish and the brandy on top which complements and gives extra depth to the quince’s flavour.
For those who don’t own a Thermomix they can follow the recipe but blend all the ingredients in a blender until pureed and then boil in a deep pot on medium fire for 40 to 45 minutes stirring continuously, to avoid sticking at the bottom, with a long wooden spoon. Be very careful as it spills when boiling.
Enjoy making it, eating it and share your results and tag me.
N.B. This is not a sponsored post.