Autumn quince recipes

In late summer and autumn between September and November, the yellow-green fruits can be bought again at markets and in supermarkets. The quince, also known as a tasty pear, Kütte or Kido, originally comes from Central and Southwest Asia. There are around 200 varieties worldwide today. The best known are the apple quince and the pear quince . The apple quince has a rather dry and hard flesh, but a very aromatic taste, while the pear quince is softer and tastes milder. Like apples and pears, quinces belong to the rose family and also have a core.

This is what makes the quince so healthy

Nutritional values ​​of quince per 100 g

• Calories: 38
• Carbohydrates: 7.3 g
• Fiber: 6 g
• Protein: 0.4g
• Fat: 0.5g

Quince Recipes: Process and prepare the fruit

Eating quinces raw or cooking? You should know that!

• Do not eat quinces raw
  Our local apple and pear quinces are not suitable for raw consumption. They taste bitter or sour, are woody and often very hard. Cooking is recommended here. You should not eat the fluff that surrounds the quince or the peel. Peel the quinces beforehand. Rub the furry coat with a cloth. This contains essential oils that can adversely affect the taste of the fruit pulp. The acidity and tart taste of the quince softens the cooking later. Don’t let this irritate you: the pulp changes color during cooking and can turn light yellow to deep dark red.
  But take a close look: Some local varieties have already been bred in such a way that you can eat them raw.
• Quinces from Turkey, the Balkans or Central Asia, on the other hand, can be eaten raw to a limited extent.
• These quinces can be eaten raw
  . Quince types such as “raw food” or “honey quince” are suitable for raw consumption. The “Shirin” can also be eaten uncooked. They usually have a light apple flavor. Their flesh is also flourier than that of an apple.

Buying and storing quinces

Which foods go well with quince?

• Chutney
• liqueur
• juice
• as an accompaniment
• jelly
• jam
• Mush and compote

• In soups
• Meat dishes such as schnitzel and game dishes, e.g. B. as quince puree
• Spices like ginger, orange peel, vanilla, nutmeg, Szechuan pepper, coriander, cardamom
• Raisins, Almonds, Lemon Juice

Mini tarte flambée

Ingredients for 12 pieces

• 500 g Quitten
• 1 EL Butter
• 150 ml apple juice
• 2 tbsp honey
• 6 oblong sheets of puff pastry
• 100 g feta sheep cheese
• 150 g sour cream
• Salt, pepper from the mill
• 1 tbsp small sprigs of rosemary

preparation

1. Grate the quinces, wash, rub dry and cut crosswise into 1 cm thick slices. Cut out the core. Heat butter in a pan. Fry the quinces in it for 1 minute on each side, remove. Heat the apple juice and honey in the pan. Steam the quince slices in it for about 3 minutes until al dente. The liquid should evaporate.
2. Thaw the puff pastry sheets side by side. Crush sheep’s cheese. Mix in the sour cream, season. Cut out or cut out 2 circles (each approx. 9 cm in diameter) from each sheet of dough and place on a baking tray lined with baking paper. Prick the circles of dough several times with a fork. Preheat the oven to 220 degrees (200 degrees for a fan oven).
3. Spread the sour cream on the dough. Top with quince slices. Season with pepper and sprinkle with rosemary. Bake in the oven (bottom shelf) for about 15 minutes until crispy.

260 kcal fat per piece: 16 g, preparation time approx. 50 minutes

Creamy quince and sweet potato soup

• 1 onion
• 350g Quitten
• 700g sweet potatoes
• 200 g celeriac
• 3 EL Butter
• 75 ml apple juice
• approx. 1.5 l vegetable stock
• 3 Pimentkorner
• 1 bay leaf
• 1 piece of organic orange peel
• 3-4 sprigs of flat-leaf parsley
• 2 slices of crust bread
• 100 grams of cream
• Salt, pepper from the mill

1. Peel and dice the onion. Grate and peel, quarter and stone the quince. Set aside a quarter. Cut the remaining fruit into small pieces. Peel and dice the sweet potatoes and celery. Heat 1 tbsp butter in a saucepan and sauté the onion until translucent. Deglaze with juice and broth. Add the quinces, sweet potatoes, celery, allspice, bay leaf and orange peel, bring to the boil. Cook until soft for about 25 minutes.
2. Pluck the parsley leaves and chop. Cut the bread into small cubes. Dice the quince quarters. Melt the remaining butter in the pan. Fry the quinces in it for about 2 minutes. Add bread and fry until crispy. Mix in the parsley and season everything.
3. Remove the orange zest, allspice and bay leaves from the soup. puree soup. Stir in the cream. Season with salt and pepper and sprinkle with the quince mixture.

Per Person 300 kcal Fat: 12 g, approx. 40 minutes

Quittenstrudel

• 225 g spelled flour
• 3 tbsp canola oil
• 1/2 tsp salt
• 1 Bio-Zitrone
• 75 g walnut kernels
• 800g Quitten
• 50 grams of sugar
• 1 TL Zimtpulver
• 1/2 tsp ground coriander
• 1 Nelken socket
• 3 THE Calvados
• 60 g Butter
• 4 EL Semmelbrösel
• powdered sugar

preparation

1. In a bowl, knead the flour with 110 ml lukewarm water, oil and salt first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap in foil and leave to rest at room temperature for 30 minutes.
2. Grate the zest from the lemon and squeeze out the juice. chop walnuts Rub the quince with a cloth, wash, quarter and stone. Roughly grate the fruit. Mix with lemon juice and zest, sugar, spices, nuts and calvados.
3. Spread a kitchen towel on the work surface. Dust lightly with flour. Roll out the dough on it, then stretch it out as thinly as possible to form a large rectangle. Melt butter. Spread half over the dough. Sprinkle the dough with breadcrumbs. Preheat the oven to 200 degrees (180 degrees for a fan oven).
4. Place the quince filling on one long side of the dough, leaving a little distance to the edge. Roll up the dough and place on a baking tray (lined with parchment paper). Spread with the rest of the butter. Bake in the oven for about 25 minutes until golden brown. Sprinkle with powdered sugar.

210 kcal fat per piece: 9 g, preparation time approx. 60 minutes

Creamy Quitten Ice Cream

• 1250 g Quitten
• 250 ml apple juice
• 2 heaped tbsp honey
• 4 cloves
• 1 tsp black peppercorns,
• 250 grams of cream
• 2 egg yolks
• 60 grams of sugar
• 150 g Mascarpone
• 2 EL Butter

preparation

1. Grate, wash, quarter, stone and dice 1 kg of quinces. Cook in a saucepan with apple juice for about 20 minutes until soft. Puree quinces. Strain the quince purée through a sieve. Stir in 1 tablespoon of honey, allow to cool.
2. Roughly crush the spices and bring to the boil with the cream in the saucepan. Remove from the stove and let stand covered for 30 minutes. Whisk together the egg yolks and sugar. Pour in the cream while stirring. Pour mixture back into saucepan, heat, stirring, until slightly thickened. Mix in a bowl with mascarpone and quince purée. Let cool down.
3. Freeze the mass in the ice cream maker in about 30 minutes. Or in a flat bowl in the freezer, stir vigorously several times, freeze in about 4 hours.
4. Grate, wash, quarter and core the remaining quinces. Cut into thin slices. Heat butter in a wide pan. Fry the quinces in it for about 2 minutes. Drizzle with honey. Serve ice cream with slices of quince.

Per portion 280 kcal fat: 19 g, preparation time approx. 45 minutes (without waiting time)

Chicken with smothered quinces

Ingredients for 6 people

• 1 Bio-Poularde (ca. 1.3 kg)
• 1 bunch of thyme
• 300g shallots
• 400 g parsley roots
• 1 Bio-Zitrone
• 1 kg Quitten
• 3 bay leaves
• 2 tbsp honey
• 0.5 l trockener Cider
• Salt, pepper from the mill

preparation

1. Preheat the oven to 200 degrees (180 degrees for a fan oven). Rinse the chicken thoroughly inside and out, pat dry. Fill with half the thyme sprigs, season well and tie with kitchen twine. Place in a roaster. Cook in the oven for 20 minutes.
2. Peel the shallots. Peel the parsley roots and cut lengthways. Rinse the lemon in hot water and cut into slices. Grate the quinces, wash, rub dry, quarter and stone them. Add the shallots, parsley roots, lemon slices, quince, bay leaf and remaining thyme to the poulard. Season, drizzle with honey and pour over the cider.
3. Cook in the oven for a further 50 minutes until the chicken is crispy and browned. Pour the broth over it in between. This goes well with baguette or creamy mashed potatoes.

590 kcal fat per person: 32 g, preparation time approx. 90 minutes

Radicchio salad with quinces, figs and goat cheese

• 400g Quitten
• 2 EL Butter
• 3 THE Quittengelee
• 1 small radicchio
• 4 figs
• 3 tbsp lemon juice
• 1 teaspoon zest of an organic lemon
• Salt, pepper from the mill
• 5 tbsp hazelnut oil
• 2 tbsp hazelnut kernels
• 120 g goat cheese (e.g. St. Maure goat roll)

preparation

1. Grate the quince, wash, rub dry, quarter, deseed and cut into thin wedges. Heat the butter in a pan, sauté the quince wedges for 2 minutes. Add 2 tablespoons of quince jelly and let the quinces caramelize briefly. Season with salt and pepper. Remove from stove.
2. Divide the radicchio, wash and spin dry. Rinse the figs, pat dry and cut into wedges. Whisk together the remaining quince jelly, lemon juice, zest, a pinch of salt, pepper and nut oil. Roughly chop the hazelnuts. Roast briefly without fat. Let cool down. Cut the cheese into thin slices.
3. Arrange the radicchio, quinces, figs and cheese on plates. Drizzle with dressing and sprinkle with nuts. This goes with crusty bread.

410 kcal fat per person: 29 g, preparation time: approx. 30 minutes

Spicy Essigquitten

Ingredients for 6 people

• 750 ml cider or apple cider vinegar
• 400 ml raw cane sugar
• 10 juniper berries
• 5 Pimentkorner
• 1 THE Koriandersamen
• 2 tsp black peppercorns
• 3 bay leaves
• 6 small quinces (approx. 1200 g)

Quince and orange jam

Ingredients for 4 glasses of 350 ml each

• 1 Bio-Orange
• 1 Bio-Zitrone
• 450 ml freshly squeezed orange juice
• 1 vanilla bean
• 500 g Quitten
• 500 g preserving sugar 2:1

preparation

1. Rinse the organic orange and lemon with hot water. Finely grate the zest and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the pulp. Place the orange and lemon juice, orange and lemon zest, vanilla pulp and pod in a large saucepan.
2. Rub the quinces with a cloth, wash, quarter, deseed and cut into very small cubes. Add quince pieces to the orange juice. Boil everything. Cook in the closed pot for about 10 minutes until soft.
3. Remove vanilla pod. Stir in the jam sugar. Bring everything back to the boil and simmer for 4 minutes. Pour into clean, hot rinsed jars and seal immediately.

590 kcal fat per glass: 1 g, preparation time approx. 35 minutes

Quince and sea buckthorn compote in vanilla syrup

Ingredients for 4 glasses of 450 g each

• 3 sprigs of sea buckthorn (approx. 150 g berries)
• 1 vanilla bean
• 350 grams of sugar
• 4 tbsp lemon juice
• 8 Quitten (ca. 950 g)

1. Pluck sea buckthorn berries. Halve the vanilla pod lengthways and scrape out the seeds. Boil the pod with the pulp, sugar, lemon juice and 500 ml water in a large saucepan. Let cook for about 10 minutes.
2. Peel, core and quarter the quince. Simmer in the vanilla syrup for about 20 minutes over low heat. Stir in sea buckthorn. Let cool and fill glasses.

Quitten-Gelee

ingredients

• 750 ml juice
• 1 kg jam sugar

preparation

1. Mix the juice with the preserving sugar and boil for about 5 minutes.
2. Pour hot into glasses.

Quince jelly tastes wonderful as a spread or as a topping on spicy goat cheese.

Spindle hats with quince jelly filling

Ingredients for about 30 pieces

• 120g softened butter
• 120 grams of sugar
• salt
• ground cloves
• grated zest of 1⁄2 organic lemon
• 1 Ei (M)
• 3 egg yolks (M)
• 300 grams of flour
• 150 g Fresh frozen

preparation

1. In a mixing bowl, beat the butter, sugar, 2 pinches each of salt and cloves powder, lemon zest, the egg and 1 egg yolk until light and fluffy. Sift in the flour, quickly work into a smooth dough and wrap in cling film and chill for 1 hour.
2. Cover a baking sheet with parchment paper. Roll out the dough between two sheets of baking paper to a thickness of approx. 3 mm. Cut out round cookies, each 7 cm ∅. Beat the remaining egg yolk and brush the edges of the circles with it. Put about 1 teaspoon of quince jelly in the middle. Raise the edges of the dough from three sides and press well together at the top so that there is still a small opening in the middle. Distribute the cones on the tray, brush with the remaining egg yolk and chill for approx. 30 minutes.
3. Preheat the oven to 200°C. Bake the euonymus hats in the oven on the middle shelf for approx. 10 minutes. Remove and let cool on the sheet.

Approx. per piece: 110 kcal, 2 g E, 4 g F, 14 g KH
Preparation: 50 min. Cooling: 1 hour

Tip: Red or black currant jelly also works well as a filling!

Sweet potato pancakes with smoked duck breast

Ingredients for 4 servings

• 1 red chili pepper
• 15 g ginger root
• 1 small red onion
• 250g Quitten
• 1 tbsp canola oil
• 3 tablespoons white wine vinegar
• 100 g preserving sugar 3 : 1
• salt
• Pepper from the grinder
• 500g sweet potatoes
• 1 No.
• 50 g potato starch (potato flour) nutmeg
• approx. 75 g clarified butter
• 150 g smoked duck breast

preparation

1. Wash, halve and deseed the chili. Peel ginger, onion and quince. Dice everything and sauté together in hot oil for 2-3 minutes. Deglaze with vinegar, add preserving sugar, let simmer for 4-5 minutes. Season the quince chutney with salt and pepper, pour into a bowl and leave to cool.
2. Peel the sweet potatoes, grate finely and mix with the egg and starch. Season generously with salt, pepper and nutmeg.
3. Heat a little clarified butter in a large non-stick pan and fry small, crispy fritters from the sweet potato mixture in batches over a medium heat.
4. Cut the duck breast into very thin slices using a sharp knife or a slicer. Spread the quince chutney and duck breast on the sweet potato pancakes, garnish with a few young sorrel leaves or red radish cress, if you like.

Preparation time approx. 50 minutes

Covered nut cake with rosemary and quince compote

Ingredients for 1 springform pan (24 cm Ø; 12 pieces)

For the dough:

• 325 grams of flour
• 100 brown sugar
• 1 teaspoon Baking powder
• salt
• Zimtpulver
• clove powder
• 175 g Butter
• 1 Ei (M)
• Flour for the work surface Fat and flour for the mold

For the nut filling:

• 200 grams of sugar
• 250 grams of cream
• 300 g walnut kernels
• 50 grams of honey

• 500 g Quitten
• Juice of 1⁄2 lemon
• 125 ml pear juice
• 2 THE Agavendicksaft
• 1 sprig of rosemary

preparation

1. For the dough, mix the flour, sugar, baking powder and a pinch each of salt, cinnamon and cloves in a mixing bowl. Add the butter in small pieces with the egg and 2 tablespoons of cold water and mix everything with the dough hook of the hand mixer. Then briefly knead by hand to form a smooth shortcrust pastry and wrap in cling film and chill for 30 minutes.
2. Meanwhile, for the filling, slowly caramelize the sugar in a pan over low to medium heat. Remove the pan from the stove. Pour in 50 ml of hot water and bring to the boil. Pour in the cream and simmer until the caramel has dissolved. Mix in the walnuts and honey and simmer over low heat, stirring occasionally, until thick. Let cool down.
3. Preheat the oven to 200°C and grease the springform pan and dust with flour. Divide the dough into thirds. Roll out one third of the dough on a floured work surface into a circle (approx. 24 cm in diameter), place on a sheet of baking paper and chill. Roll out the remaining dough into a circle (approx. 32 cm in diameter) and line the springform pan with it. Spread the nut filling on top and fold the edges of the dough inwards. Cover the cake with the smaller circle of dough and press down the edge well with the tines of a fork and prick the top several times.
4. Bake the filled nut cake in the oven on the middle shelf for approx. 30 minutes. Remove and let cool on a wire rack.
5. Peel the quince, halve, deseed and cut into wedges. Drizzle with lemon juice. Heat the pear juice, agave syrup and the plucked rosemary needles in a saucepan, sauté for approx. 10 minutes until al dente. Serve the cooled compote with the cake.

Preparation: 40 min. Chilling: 30 min.