Spiced Pickled Quinces
The tree was loaded, the birds were getting eager, but the cupboard was bare!
It was time to head out and select the quinces from our old quince tree and get to work – and we were all out of a big favourite – Spiced Pickled Quinces! This quince preserve is delicious! Fabulous with pork, duck, ham, pâtes and terrines, as well as cheese – it is amazing with goats cheese/chèvre.
With the quinces harvested (leaving a good share for our feathered friends (or foe)), I set to washing and cleaning, peeling and coring them. We have a problem with codling moth, and there is almost no way I can eliminate it, but am trying to manage it a little with undeplantings of calendula and nasturtiums, so when I selected the quinces from the tree, tried to take those that I thought would be the least affected. – there was still a bit of wastage, but not as much as usual. The fruit went into a pan with a little of the water that I thought I would need, and the salt already added, to try and reduce discolouration. When I was done, I just topped up the water to cover the fruit and got on with the recipe. I always delight in the colour that quinces turn after cooking, and this time it was vibrant!
You are supposed to wait a month before opening the jar, but I couldn’t wait! I prepared and blind baked a couple of individual tart shells, caramelised up some red/purple onions, added some of the syrup from the quinces, along with a little lemon thyme, salt and pepper, and spooned it into the base of the tart shells. With that done, slices of chévre / soft goats cheese were placed on top and the tarts were placed in a hot oven just to melt and brown the cheese a little. Finally, just before serving, slices of spiced pickled quinces were added along with a few fresh lemon thyme leaves and garlic chive flowers. It was absolutely delicious! We had it served with a side of dressed salad leaves and, while not necessary, a few thin slices of smoked lamb back strap, just to gild the lily!
So the larder is now stocked up until next season, and we will be able to enjoy little treats like this throughout the year.
Caramelised Red Onion, Goats Cheese Tart with Spiced Pickled Quinces
This pickle is great with pork and duck, ham, pâtes and terrines, as well as cheese. It is amazing with chèvre.
- 8 quinces
- Cold water to cover
- 2 tsp sea salt
- coriander seeds
- cumin seeds
- sugar
- white wine or cider vinegar
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Wash the quinces and rub off any fluff from the skins.
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Peel and core the quinces, retaining the skins and cores (see note below).
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Cut each quince into eight pieces and place them in a pan.
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Cover with water and add the salt, then bring to the boil.
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Simmer for about 10 minutes, then strain the liquid from the fruit, and retain both the liquid and the fruit.
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Return the fruit to the pan.
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Measure the cooking liquid into another pan, and for every 600 ml (1 pint), add 450g (1 lb) sugar, 150 ml (1/4 pint) vinegar, 1 teaspoon coriander seeds and 1/2 teaspoon cumin seeds, both of which have been gently roasted in a frying pan.
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Bring to the boil over a medium heat, stirring until the sugar has dissolved, and then simmer for 5 minutes.
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Pour the liquor over the quinces and bring to the boil.
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Simmer gently for 45 minutes.
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Using a slotted spoon, transfer the quince pieces to warm, sterilised jars.
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Continue cooking the liquor for a further 10 minutes, until you have a syrup that covers the back of a spoon.
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Pour the syrup over the quince pieces and seal the jars.
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Allow the pickle to sit for a month before using.
- Store in a cool, dark place.
- Adapted from Spiced Quinces "Good Old-Fashioned Jams, Preserves and Chutneys", 2008, Sara Paston-Williams, National Trust Books, p60.
- Use the cores and peal to make Quince Jelly.
Until next time…
Bon appétit!
Links:
✧ Spiced Pickled Quinces
Other quince recipes
✧ Quinces in Orange and Cardamom Syrup
✧ Quince Jelly
✧ Quince Jelly or Jam
✧ Spiced Honey & Yoghurt Panna Cotta with Quinces & Granola
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With many thanks and kindness,
Julie.
More beautiful tarts and love the combination of caramelized onions, goats cheese. Ive had quince jelly before but not pickled but I am sure it was all delicious 🙂