there is a very nice plum sauce here that you could try mutley
1kg dark plums
25g root ginger
25g ground cloves
1/2 tsp pepper
500ml cider vinegar
place plums in a pan with a little water and boil until soft
push through a plastic sieve/ mouli
return to pan with rest of the ingredients and reduce until thick; bottle up
Why don't you freeze them and then you can decide what to use them for? Maybe they could be used with pork or something?
Not really sure, Joanna, because I only have a very small freezer (not a chest freezer), and these little beauties are marble-sized. Last year I collected three bucketloads. De-stalking and then halving them took hours ......
Fruit leathers then? Here is a link
Thanks Joanna - this would be quite good for the quinces which weigh at least half a kilo each, but in all honesty, the crab apples are so tiny that to peel and core them is not an option - they are best as crab apple jelly.
However, I have saved the recipe for the quinces!!
A friend of mine made quince leather and ended up putting it in the freezer anyway because it was too liquid. Still tasted lovely though, a real tart sweetness to it.
I found that the quince paste also needs quite a while to 'set' properly - I packaged up the last squares from September 2009, on Wednesday (just gone) - perhaps it's just quinces, and maybe another fruit would work better.
Some experiments are needed, I think !
Bob, Fiona used to get a supply from friends who have since moved away and she has these two uses on her blog:
We were given a jar of quince and garlic jelly recently that is quite tasty but I don't have a recipe.
Never knowingly underfed
The quince tree in our garden has fruits that are large, and very hard.
I have found a picture on the 'net' which shows one just like ours, and they weigh about half a kilo each.
I imagine that the smaller quinces would be easier to make jelly, but the type on our tree could be used for a variety of recipes. Not quite sure, Bob, looking at that picture - how big is the 'apple'?
I have a recipe here called 'Tourte aux coings et poires' - tart of quinces and pears, which very much resembles an apple pie!
This involves cooking the quartered quinces (6) and pears (6) in red wine (half litre) with sugar (125g) and cinnamon, nutmeg and a clove, for about 15 - 20 mins (make sure they are cooked). Strain, and reserve the syrup.
Lay pastry over prepared dish, lay the fruit neatly, top with another layer of pastry. Make a hole in the centre and brush with egg. Cook for 30-35 mins 200 deg. (Recipe says 220 deg, but sounds a bit hot)
Meanwhile, add the zest of a lemon to the syrup, reduce to half the amount. When pie is removed from the oven, gently pour the syrup into the hole in the centre. Sprinkle the surface with caster sugar.
Enjoy warm or cold.
I gather that putting the quinces in the oven to soften before you try to cut or peel them helps a lot and reduces the risk of cutting yourself instead of the quince.
I can't remember the temperature; the timing is presumably "till soft enough".
blog: Devon Garden
They measure about 17cm so two thirds the size of a tennis ball in circumference and are very solid.
So, they could be used for more recipes - they sound as if they are big enough (my little quinces in the UK were hardly bigger than marbles!! ).
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