How to candy a quince

Candied quince, three ways

Over Christmas, I finally got to grips with the taut-skinned yellow quince sitting in the fruit bowl, for which I had trekked all the way to Morden to buy. Some of them were turned into a classic crimson quince paste – often known as membrillo – which is thick and set and traditionally served, in Spain at least, with cheese. It goes particularly well with manchego, unsurprisingly.

There were other beautiful ideas for what to do with quince in my sizeable cookbook collection – lots of poaching and baking – but instead I went off-piste and played around with candying them. I used a different technique with each quince to see which worked best. Since I was just experimenting/playing at this point, I don’t have exact measurements and haven’t converted them to metric – most of the recipes I used were American and used volume rather than weight measures. However, having found my favourite candying method, I will be using this in the future and will provide clearer instructions and measurements then.

Candied quince trio

Candied quince 

I made this three ways and funnily enough the first, and simplest, was most successful.

Method One: Classic candied pieces

candied-quince

This method was the simplest and produced quince pieces which were truly candied, as citrus fruit peel might be: gummy-textured all the way through, chewy and fragrant, with the bold, blood-red shade which is the hallmark of quince cooked with sugar, while still capturing their evocative, perfumed-apple flavour. It is also a true preserve, as sufficient moisture is driven off to enable the pieces to keep for some time, lightly dusted in granulated sugar and tucked away in a sealed box.

This was very simple: I peeled the quince and sliced it into eighths, removed the core from each segment, and sliced the quince crossways to make smallish, fairly evenly sized pieces. I then followed the Bon Appetit recipe for candied grapefruit peel (which is very successful for its original purpose, too!) but skipped the blanching stages (which remove some of the peel’s bitterness, which doesn’t apply in the case of quince) and simply put them straight in the syrup. I had to simmer a bit longer for the quince than for the grapefruit peel (25-28 minutes) and to top up some extra sugar and water, so perhaps start with 1.5 cups of sugar and 3/4 cup of water if you want to try this. I also simmered it quite gently to ensure the pieces didn’t get mushy and lose their shape. Once finished, I drained the pieces with a wire-mesh sieve and placed them on a drying rack lined with baking paper to dry out for eight hours. Once dry, they were tossed in granulated sugar and packed in a sealed, airtight box.

Method Two: parboiling and candying

Golden candied quince

For this method, I peeled, cut and cored the quince pieces as above and sliced them into small cubes, but simmered them in plain water for 5 minutes prior to cooking in syrup – a lot of candied quince recipes called for this stage so I wanted to see the effects. These fell apart much more easily and did not go that deep purple-red colour, only achieving an elegant amber shade. Once drained and dried, they were still very damp and need to be stored in the fridge. They are tender and almost melting.

Method Three: parboiling and candying larger pieces

For this method, I peeled, cut and cored the quince pieces as above but sliced them into large chunks. I parboiled them for 5 minutes as above before cooking in syrup. The larger pieces did not candy well; already spongey from the parboiling, it took too long for the syrup to penetrate the pieces and make them translucent, resulting in the syrup boiling to caramel and producing slightly soggy – though bright red – chunks of quince within a crunchy caramel shell. Not what I was after.

Candied quince slices

Candied quince slices

To make the syrupy candied quince slices, I followed this recipe on the Dervish Rosary blog, but scaled down the quantities significantly! I peeled and cut the quince into eigths as above and removed their hard little cores and parboiled the slices for 7 minutes as directed by the recipe. I then used 2 cups of sugar and 4 cups of water to make a syrup, brought this to simmering point, and added the slices. I cooked them until red, glossy and slightly translucent, about 30-40 minutes, on a low simmer (continuously). The low simmer is essential to keep them intact and stop them going mushy. I would start checking after 20 minutes and keep the heat low, topping up with water and sugar as necessary. Once cooked, I gently removed them with a slotted spoon. These need to be preserved in their syrup and I think it’s best to keep in the fridge.

 

Baking Advent: plum and ginger traybake

Baking Advent: celebrating the festive season with a different daily baked good.

Ginger and plum traybake with crumble topping
Ginger and plum traybake with crumble topping

After I had made a batch of tender plum and poppy seed muffins, there was still a bag full of beautiful – but ever so slightly soft – purple plums winking at me. I hunted through my cookbooks and magazines looking for an appropriate recipe (greatly aided by cookbook indexing tool Eat Your Books) and found a recipe for a plum and ginger traybake, based on oats. Plum and ginger are two tastes which go together beautifully, and the oats add a wholesome nubbliness that makes these treats seem almost breakfast-appropriate – although, conversely, the combination of butter, golden syrup and oats also brings to mind the mighty flapjack. In any case, there’s little not to love.

Plums and oat traybake
Cool winter light and plums

The recipe is quite clever in saving some of the batter used for the base of the traybake and mixing it with additional oats and flour to make a delectably crunchy topping. It’s such an easy idea – much simpler than putting together even the most basic extra crumble  – that it makes me wonder why I’ve never seen it before. The recipe was written by Jane Hornby, who is the author of the beautiful and instructive What to Bake and How to Bake It, and she is really very good at breaking down recipes into simple steps that make them achievable for anyone without – for lack of a better word – dumbing them down to the extent where they are simple and plain. The oats used are standard porridge oats, rather than the jumbo oats often called for in baking, and this was particularly satisfying because we always have these in the house for morning winter breakfasts.

Sticky oat, plum and ginger squares
Each peach? pear?…plum

The only slightly awkward thing about this recipe was fitting the oat base into the suggested 17x23cm tin – the dough couldn’t fit over this large space. I ended up using a 21x21cm square Pyrex dish, and this worked perfectly, though I’m sure a metal tin of a similar size would work well too.

Recipe below the jump, as always

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Between meals: Three fruity snacks

There are some people who seem to have no snacking needs, which is definitely admirable. I am, however, a habitual grazer. When I started dieting, it rapidly became clear that it was going to be quite difficult to fit snacks into a 1200 calorie diet. The thing about dieting is that you do tend to feel hungry.

Crisp whole strawberries; crunchy strawberry crisps.
Crisp whole strawberries; crunchy strawberry crisps.

However, I’m no longer confined by these shackles and have started reintroducing snacks into my day. I’m now in pursuit of between-meals nibbles which are satisfying but better for me than a chocolate chip biscuit or six (there are an alarming number of biscuits available in the office at any one time owing to the large number of catered events we hold). The general ‘healthy snacking’ advice out there is to have some unsweetened yoghurt; a handful of nuts; maybe some rice cakes and low-fat hummus. However, I still occasional crave a sweet snackerel, and indeed, sometimes only a buttery cookie will do. I’ve been trialling some slightly more ‘natural’ fruit-based snacks which I thought would provide some interest and sweetness when I really need to avoid the office biscuit tin but want something more exciting than an apple, and thought it might be fun to share my ‘findings’. The verdict is below.

The Giving Tree Strawberry Crisps

The fact that the dehydrated strawberries are whole was a surprise to me, but it's lots of fun!
The fact that the dehydrated strawberries are whole was a surprise to me, but it’s lots of fun!

Taste: Because they are called strawberry ‘crisps’, I expected the packet to yield freeze-dried slices of strawberry; instead, whole, perfect, albeit dried, strawberries tumbled out.  They were very sweet, very pure, the most perfectly concentrated hit of strawberry flavour. They were also quite hard and some of the larger specimens a little difficult to bite through. But I really enjoyed them! You can also let them dissolve on the tongue, which is fun.

Claims: one of your ‘five a day’

Availability: These were a Holland and Barrett find for me, but they’re available through Ocado, Whole Foods, Planet Organic, Selfridges and at Jamie Oliver’s restaurant Barbecoa (very random since Barbecoa is a steakhouse), according to their website.

Continue reading “Between meals: Three fruity snacks”