72. QUINCES are one of the non-perishable fruits. They mature late in
the fall and may be kept during the winter in much the same way as
apples. While quinces are not used so extensively as most other fruits,
there are many uses to which they may be put and much can be done with a
small quantity. For instance, various kinds of preserves and marmalades
may be made entirely of quinces or of a combination of quinces and some
other fruit. They also make excellent jelly. As their flavor is very
strong, a small quantity of quince pulp used with apples or some other
fruit will give the typical flavor of quinces. When combined with sweet
apples, they make a very delicious sauce.
The skin of quinces is covered with a thick fuzz, which can be removed
by wiping the fruit with a damp cloth. A point that should be remembered
about quinces is that they are extremely hard and require long cooking
to make them tender and palatable.
73. STEWED QUINCES AND APPLES.--The combination of quinces and apples is
very delicious. Sweet apples, which are difficult to use as a cooked
fruit because of a lack of flavor, may be combined very satisfactorily
with quinces, for the quinces impart a certain amount of their strong
flavor to the bland apples and thus the flavor of both is improved.
STEWED QUINCES AND APPLES
(Sufficient to Serve Six)
1 qt. sweet apples
1 pt. quinces
1 lb. sugar
1 c. water
Wash, peel, core, and quarter the fruit. Add the sugar to the water and
place over the fire until it conies to a rapid boil. Then add the
quinces and cook until they are partly softened. Add the sweet apples
and continue the cooking until both are tender. Remove from the fire,
cool, and serve.