No... I haven't the above photo uploaded by mistake...probably after reading the title, you had expected to find a very romantic post, hadn't you?
It happens that this week's theme of the Picture This Group is 'Fall Foods'. One of my photos is the image of quince fuit. As I read the comments, I realized that people either don't know the fruit or don't know what we can do with it.
Coincidently, I have this week made marmelada (a Portuguese word that applies exclusively to quince jam) from marmelo, the Portuguese for quince.
Although it sounds like the English word marmalade, it is quite dissimilar in texture, since quince is not citrus and the paste is smoother (no peels go in), cooling to a dense block that you cut with a knife. With marmelada you can dial the sugar up or down of your own accord. You can also cook it longer for more firmness and a darker brown shade.
It's a traditional Portuguese dessert or spread. We usually have a slice of marmelada with cheese (smooth and mild in flavour, similar to Dutch Edam) and this is called Romeo and Juliet.
Marmelada is delicious, believe me, and it keeps very well for up to 2 years!
Marmelada is delicious, believe me, and it keeps very well for up to 2 years!
Recipe
Ingredients
2 pounds of quince fruit peeled, free from seeds and cut into medium sized cubes
2 pounds granulated sugar
1/4 cup water (if needed, all depending on how much moistered your quince fruit is)
Put quince fruit and sugar onto a very large pan over medium-low heat. Stir to coat the quince with the sugar.
Do not walk away from the stove as soon as it starts boiling, This should take about 10 minutes to happen! Then, stir occasionally.
As the quince fruit gets camel colour and beautiful, take the pan off the heat and purée the quince with an electric blender. Pour the purée in bowls.
After it is completely cooled, cover each bowl with parchment paper and store the bowls in a dry place.
Try and enjoy it!
~~ Thanks for stopping by ~~
I think some lucky people who have lived for zonks on the one property have an *old fashioned* orchard with these growing there. They can not be bought here unless tinned/canned. I can just remember quince jelly offered somewhere way back when.
ReplyDeleteHave a great week my friend.
Hi Shayna! I didn't know they were processed and put on the market in tin... At least, in Portugal, I always see fresh quince fruit, 'marmelada'.and jelly...
DeleteHave a great week, you too!
Thank you!
It must be surely very tasty, but I' ve never had the opportunity to taste it. Maybe once. I will remember it
ReplyDeleteWhen you come again to Lisbon, I will be pleased to introduce it to you....
DeleteThanks, Viera, for the visit and comment...
How interesting. Sounds very good; you were right, I was not sure what one did with quince. The "Romeo and Juliet" dessert sounds delicious. I have a fondness for fruit and cheese. Maybe when I go to Florida they will have quince in the farmer's market.
ReplyDeleteHi Benni! I hope you can find quince fruit on sale. It's really good and very practical because the processing is easy and once ready can be kept in good condition for a long long time...
DeleteThank you!
It sounds very good. I rather like the sound of this quince 'marmelada' served together with a mild cheese.
ReplyDeleteHi Mitch! Reading your comment made me smile..... why???? Because the word in Portuguese slang has a completely different meaning/connotation, which I don't add on here because it's not the proper 'place'...
DeleteThanks!
Surprisingly, there was some of this at the cheese shop in Dublin. My son and I each purchased a bit of it to have with our various cheeses. I had never had it before and it was wonderful!
ReplyDeleteOh Monica! What a coincidence....perhaps the effect of the globalization. I myself,like it, though I don't have it often...it is very caloric the reason why we normally serve it with cheese as a dessert in Winter....
DeleteThank you!