quince|Quince
The quince is the Fruit Cognassier. Piriforme and bulky it is cottony surfaces and, with maturity, is yellow and very odorous. Just like the Medlar S, the believed quinces are consumed only after Blettissement. One generally uses the ripe fruits to make cold, Confiture S, pastes of fruits or cakes. The peeled quinces can also be roasts with the furnace. Lastly, the perhaps distilled quince, and one obtains a Liqueur thus from it. In Eastern Europe the quince is used, almost exclusively, like vegetable, which one makes a soup of winter.
One of the most appreciated the species quince, comes from the area of Caned the (sometimes “Cydon”, “Kydonia”) on the north-western coast of the island of Crete. The fruit was known in the ancient Greece as “a μῆλα κυδώνια (Mela Kudonia)”, that is to say “Pomme of Cydon”, from where the scientific name of the kind, “ Cydonia ”, allotted to the quince tree.
Production
Gastronomy
- Utilization of the quince
- the quince frost is the base of the cotignac of Orleans .
The quince frost is carried out simultaneously with the quince paste. The fruits are peeled and cleaned of their heart. The hearts and their pips are preserved at share to gel the frost, because very rich in Pectine. The skin also contains some but accentuates the astringency of the preparation if it is used. The cleaned fruits and half-compartments are put to cook in a volume of water sufficient to cover them. Cooking is finished when the fruits are marrowy. The hearts and pips can be cooked with share in a little water, or with the fruits, packed to them-even in a cloth to avoid their mixture. After cooking, one separates the fruits from the water of cooking. The fruits are used to make the quince paste, added with sugar (0,5 to 1 time the weight of the fruits). The frost is obtained by adding the sugar cane juice (at least 700g per liter of juice), the whole being cooked lengthily and being gelled with the pectin extracted the hearts. It is very easy to miss a frost by quince! To be likely to make a success of it, it is necessary to spend a long moment extracting pectin by mixing the hearts in their cloth. It is necessary also that the hearts all were preserved. As they are often partially rotted, it is almost essential to add
Agar-agar (or other gelling of quality) to make sure of the catch. In time, this addition was not setting, but the cookers spent much time to sort the hearts, and to extract pectin from it. A very long cooking, essential to success was added to it if no gelling appendix is used.
