Quince at the markets…

Quince have made their return this season.  We will be bringing our organic quince to the Uptown Wednesday market tomorrow.  Quince take a little time to properly prepare, but they are well worth the effort.  Here is our favorite recipe for them below…

Cooked Quince with Raisins
4 quince
1/2 lemon
1/2 cup sugar
1 Tbsp. cinnamon
10 whole cloves
1 crystallized or regular piece of ginger (cut into small pieces)
1/2 cup raisins

Rinse off the quince, it isn’t necessary to peel them. If they are too hard to cut through raw, put them in a pot of water and allow them to simmer on low heat covered for 25 minutes to soften them up. Allow them to cool a bit before cutting, and then you can cut into bite size pieces and remove the seeds, like you would with an apple.  Put them in a pot and squeeze half of a lemon over them, and then cut up the juiced lemon half and add the rind to the pot. Add the sugar, cinnamon, ginger and cloves. Cook over a low heat for another 20 minutes or so. When quince are done cooking they turn a pinkish, cranberry color and you can add the raisins if you like.

Enjoy!