Cooking with Quince

You’ll understand why quince is called “the fruit of the gods” when you try these delicious recipes

At Yellow Point on Vancouver Island, John and Gillian Edwards grow an impressive organic orchard of quince on their 100-acre Quinceotica Farms – and they will be harvesting like mad this month.

Organic quince fruit from John and Gillian’s farm is sold in Victoria by susan@shareorganics.bc.ca, as well as at Farmship Growers Coop in Nanaimo area farm markets and in a number of Vancouver Island grocery stores.

Frequently rhapsodized as “the fruit of the gods” throughout ancient times, quince adds sumptuous flavour to any recipe calling for cooked apple or pear. Stock up on quince while you have the chance, and plan to add some to your some special feasts this fall.

Quince Compote

Transforming the golden quinces to a gorgeous ruby-red, this stunning yet simple compote is the creation of Gillian Edwards of Quinceotica Farms. She suggests serving the compote warm with frozen ice cream for dessert, or chilled with yoghurt or cereal for breakfast.

Ingredients

• 8 fresh quinces (unpeeled, with the fuzz washed off)
• Water
• Juice from ½ lemon
• ¾ cup sugar

Instructions

1. Cut the washed, peeled quinces into quarters and core.
2. Put the quinces into a heavy saucepan and add water to cover.
3. Add lemon juice and sugar.
4. Bring up to the boil, and then simmer gently uncovered for two hours until the fruit is soft and the liquid has reduced.

Quince Turkey Dressing

This incredible dressing comes from quince orchardist John Edwards, who says, “this recipe is written by my son (also a John), who is a Red Seal Chef, and in whom his parents are in awe, for Thanksgiving and/or Christmas turkey stuffing.”

Ingredients

• 2 Tbsp. oil
• ½ onion
• 1 stalk celery
• 1 carrot, peeled, medium dice
• 2 quince peeled and cored
• 1 apple peeled and cored, small dice
• Turkey giblets, chopped small
• 4 white mushrooms/chanterelles, sliced
• ½ cup chicken stock/broth
• Handful fresh sage or 2 Tbsp. ground sage
• 4 cups dried bread cubes
• 1 tsp salt
• 2 tsp freshly cracked black pepper

Instructions

1. Heat oil in a large pan.
2. Add onion, celery, carrot, cook for two minutes; add quince and apple, cook for one minute; add turkey giblets, sage and mushrooms and sauté until the giblets are thoroughly cooked.
3. Add the contents of the pan to mixing bowl of bread cubes, along with salt and pepper.
4. Stuff the turkey, or, alternatively, place the stuffing in an 8×8″ casserole dish, bake covered in foil 20 minutes at 350; then 10 minutes uncovered to brown. Serve and enjoy!