Quinces don’t have a particularly good reputation. Wrongfully so: when properly prepared, autumn fruit is unmistakably delicious, healthy and versatile.
Quinces are probably the oldest fruit crop in Germany and are somewhere between apple and pear in terms of appearance and taste. The stone fruit is in season in October and November – but does not have a good reputation. When raw, the fruit tastes very bitter and has hard flesh.
Most quince varieties are therefore purely processed fruits. If the quinces still have a slight fluff, simply rub them down with a fine brush or a tea towel. The fluff contains bitter substances and is therefore unsuitable for consumption. Also remove the seeds, as they contain a lot of cyanide and are therefore poisonous. From compote to juice to jam: This is how quinces can be prepared – and preserved beyond autumn and winter.
Quittenkompott
For a delicious quince compote you only need three basic ingredients: quince, water and sugar. Boil 500 milliliters of water with 250 grams of sugar for about two preserving jars. Then add a kilo of peeled and finely diced quinces to the jars and top with the stock. Seal the jars and store in a cool, dark place. The quince compote lasts for about a year. The whole thing can be refined with spices.
Quittenmarmelade
Quince jam is quick to make and a good way to preserve the fruit for a long time. For the basic recipe (approx. four glasses) you need a kilo of quinces, 500 grams of preserving sugar and one or two cinnamon sticks. First, peel the quinces, remove the core and cut into small pieces. Put the quinces in a pot with a little water and the cinnamon sticks and cook for about 15 minutes until the fruit pieces are soft. Remove the cinnamon sticks and mash the quinces into a puree. Then add the preserving sugar and let the whole thing boil for a few minutes. Pour the finished quince jam into the preserving jars and close tightly.
Quittensenf
For a tasty quince mustard you need five large quinces, water, four cloves, two cardamom seeds, 100 grams of preserving sugar, three tablespoons of ground yellow mustard, a dash of quince or orange liqueur and fruit vinegar.
Peel and dice the quinces, then cook until soft in a pot with water, cloves and cardamom. Then strain the resulting juice and boil it with preserving sugar to form a jelly. Let the whole thing cool down. Mix the ground mustard with the liqueur and a dash of fruit vinegar and stir into the quince jelly.
Quince juice and liqueur
A fruity quince liqueur is easy to make and a real taste experience. About 1.5 kilograms of quinces, 750 milliliters of water, 300 grams of brown sugar and 700 milliliters of vodka make about two 750 milliliter bottles. Optional spices such as vanilla, cinnamon, cloves or ginger provide that special something.
First you prepare the quince juice, which also provides a fresh cooling effect on autumn days: wash the fruit, core it and cut it into cubes. Then bring the water to the boil in a pot and let it simmer on low heat for about 30 to 45 minutes with the lid closed. Drain the juice and add sugar and optional spices. Bring the quince juice, sugar and spices to the boil briefly and let it cool overnight.
For the liqueur: The next day, mix the juice with vodka and pour into bottles. Stored in a cool, dark place, the liqueur will be completely infused after around three weeks.
Cough Syrup
You can also easily make a juice from quince, which is said to help relieve coughing and loosen mucus. All you need is a medium-sized quince and 250 grams of solid honey. Peel the quince, remove the core and cut into small cubes. Fill a glass with honey and keep the whole thing warm enough that the honey can become liquid over time. When the honey has become liquid, strain out the quince pieces. The finished cough syrup can then either be enjoyed pure or used to make tea.
