Q is for Quince - A to Z Challenge

The Quince is related to the pear tree and it’s fruit does look very similar. It has been grown for years for the fruit which is used in cooking, but I have just discovered it is also grown for its attractive blossoms. It is native to Southwest Asia, Turkey and Iran although it can be grown in northern Scotland. It likes rocky slopes and woodland margins. Once ripe the flesh is very hard and strongly perfumed. I have also just discovered it seems to be the same fruit that is being sold in my neck of the woods as pomelo. The first time I ever heard of a Quince was in the Edward Lear poem, The Owl and the Pussycat.

The Owl and the Pussy-Cat

 

By Edward Lear 1812–1888 Edward Lear
I
The Owl and the Pussy-cat went to sea
   In a beautiful pea-green boat,
They took some honey, and plenty of money,
   Wrapped up in a five-pound note.
The Owl looked up to the stars above,
   And sang to a small guitar,
"O lovely Pussy! O Pussy, my love,
    What a beautiful Pussy you are,
         You are,
         You are!
What a beautiful Pussy you are!"
II
Pussy said to the Owl, "You elegant fowl!
   How charmingly sweet you sing!
O let us be married! too long we have tarried:
   But what shall we do for a ring?"
They sailed away, for a year and a day,
   To the land where the Bong-Tree grows
And there in a wood a Piggy-wig stood
   With a ring at the end of his nose,
             His nose,
             His nose,
   With a ring at the end of his nose.
III
"Dear Pig, are you willing to sell for one shilling
   Your ring?" Said the Piggy, "I will."

So they took it away, and were married next day
   By the Turkey who lives on the hill.
They dined on mince, and slices of quince,
   Which they ate with a runcible spoon;   
And hand in hand, on the edge of the sand,
   They danced by the light of the moon,
             The moon,
             The moon,
They danced by the light of the moon.

Here is a recipe using Quince or Pomelo. They don’t give a picture but I found one of the Brussels Sprouts and Pomelo. I think you know what a quiche looks like.

Membrillo and Stilton on quiche with roasted Brussels sprouts and pomelo

BBC Food

Make quiche extra special with Stilton and membrillo. Serve with roasted Brussels sprouts and zesty pomelo for a flavourful vegetarian meal.


Serves 6

Ingredients

For the quiche

• 1 medium butternut squash, peeled, deseeded and cut into small cubes
  
• 1½ tbsp olive oil
  
• 250g/9oz best-quality shortcrust pastry
  
• plain flour, for dusting
  
• 200g/7oz Stilton, crumbled
  
• 70g/2½ oz membrillo (quince paste), cut into 1cm/½in dice
  
• 3 free-range eggs
  
• 150ml/5fl oz double cream
  
• 150ml/5fl oz crème fraîche
  
• salt and freshly ground black pepper
  

For the Brussels sprouts and pomelo

• 100g/3½ oz sugar
  
• 2 cinnamon sticks
  
• 5 star anise
  
• 3 tbsp lemon juice
  
• 1 pomelo (approximately 900g/2lb)
  
• 600g/1lb 5oz Brussels sprouts, trimmed
  
• 250g/9oz shallots
  
• 5 tbsp olive oil
  
• 2 tbsp chopped coriander leaves
  
• salt and freshly ground black pepper
  

Preparation method

1. Preheat the oven to 200C/180C Fan/Gas 6.
   
2. Toss the squash in a bowl with the oil, a pinch of salt and black pepper. Spread out on a baking tray and roast for 30 minutes, or until golden-brown, turning once. Set aside to cool and reduce the oven temperature to 190C/170C Fan/Gas 5.
   
3. Roll out the pastry on a floured work surface, roughly 3mm thick, and transfer it to a 24cm/9½in quiche tin. When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes.
   
4. Line the tin with baking parchment, fill with baking beans and cook for 30 minutes. Remove the beans and paper, and cook for a further 10 minutes, or until the pastry is golden-brown. Set aside to cool.
   
5. Spread the squash over the pastry base, dot the stilton between, and sprinkle the membrillo all over.
   
6. Place the eggs, cream and crème fraîche in a mixing bowl with a pinch of salt and some black pepper. Whisk together and pour over the squash, leaving some of the filling exposed. Place in the oven for about 40 minutes, or until the egg mixture has set. Leave to rest, then remove from the tin and break off the hanging pastry.
   
7. Meanwhile for the pomelo, place the sugar, cinnamon and star anise in a small saucepan with 100ml/3½ fl oz of water and bring to a light simmer. Cook for 1 minute, stirring until the sugar dissolves. Remove from the heat, stir in 1 tablespoon of the lemon juice and set aside to cool.
   
8. Peel the thick skin off the pomelo. Segment the fruit, making sure to remove all the white membrane. Break into bite sized pieces and put in a shallow bowl. Pour the sugar syrup over the pomelo and leave to marinate for at least an hour, stirring occasionally. Remove the cinnamon and star anise and strain the pomelo reserving the juices.
   
9. For the sprouts, increase the oven to 220C/200C Fan/ Gas Mark 7. Bring a large pan of salted water to the boil, add the sprouts and shallots and blanch for 2 minutes. Drain, refresh under cold water and pat dry. When cool, halve the sprouts lengthways and cut the shallots so that they are similar size to the sprouts. Put in a bowl with 3 tablespoons of the oil, ½ tablespoon of salt and some black pepper. Spread out on a baking tray and roast for about 20 minutes, or until the sprouts are golden brown but still retain a bite. Set aside to cool.
   
10. Just before serving, put the shallots, sprouts, pomelo and coriander in a large mixing bowl. Add the remaining olive oil and lemon juice, plus 1 tablespoon of the reserved pomelo marinade juices and ¼ tablespoon of salt. Gently mix, season to taste, you may wish to add another tablespoon of the pomelo marinade.Slice the quiche and serve alongside the Brussels sprouts.
    

Have a great day