Quinces -- WAY off topic

[Gareth Rees]

Dear Roger, how about quince wine...fermented in demijohn or in bottles loosely corked and then corks gradually pushed in as fermentation slows.

Wash 3lbs ripe (or over ripe) quinces...quarter but do not core. Pour over 1 gallon of cold water. Cover and Leave for 7 days.
Then strain off the liquid; add 3.5 lbs of gran. sugar.Stir well and recover bowl; stir daily for 3 days.
Put into demijohn or bottles and leave to ferment somewhere warm and then when clear syphon off the wine and bottle. If fermented in bottles then you will need to decant before drinking. Leave for 9 months to mature. Then enjoy.
I have made apple wine using this method and it worked well.

Regards

Gareth

[1750Shooter]

A friend has a qunice tree (?) & every year we make quince/jalapeno relish. They are also great added to a lamb or chicken tagine. We use them kind of like pears. Sliced & baked w/pumpkin (or any squash) with brown sugar & butter, they're winderful!

[telemetre]

Funny coincidence, just had a quince dessert. My guess is they boil the quinces with cloves and special kind of sugar (the desset is red), cut it in half and add quince paste and cream on top, it is one of my favorites. I will ask my sister for the recipe tomorrow.