Quince is a fascinating fruit. I had mine delivered via FedEx and even through all the plastic packaging and bubble wrap I was captivated by their sweet aroma. Once unwrapped, my kitchen became fragrantly delightful, the smell reminiscent of pears and roses. Not only is this one of the most delicious charcuterie options I’ve ever tasted, it’s different and easy to make!!
- 2 lbs quince, peeled and cored
- 3 cups sugar
- 2 T lemon juice
- 2 strips of lemon zest, 2″ long
- 1 cup water
Simmer all ingredients 1 hour until temperature hits 220 degrees Fahrenheit. Blend. Fill a greased 8×8 pan and let come to room temperature before refrigerating.
- quince paste is great when paired with strong cheeses, breads, and salty meats.
- quince can be inedible raw- it’s very astringent and tough in some places
- This fruit is amazing!!! It went from almost creamy white to a deep ruby red during the cooking process due to the fruits make up of anthroxanthins and anthrocyanins that transform while heated. These changes make the quince edible as well as colorful.
- quince is not native to the US. It grows on rocky hillsides in Western Asia
- quince is the symbol of Aphrodite and Venus, the Greek and Roman goddesses of love and fertility
- quince predates the apple and many believe that this was actually the forbidden fruit in the garden of Eden.
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It’s been awhile since I’ve made the instant pot version, I’m sorry.
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