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eleven sweet and savory recipes to get the most out of this fruit

22 mayo, 2021

The Quince It is an autumnal fruit originating in ancient Persia that, when raw, has a bitter taste and a very tough flesh. That is why it is cooked for consumption and is used both in sweet and savory recipes. The most popular is the sweet or quince paste, very easy to make at home, either in its express, microwave or traditional version.

We take advantage of the fact that we are in the middle of the season to review eleven recipes with quince, sweet and savory, with which to get the most out of this autumn fruit. The salty and sweet combination works wonders with the quince and to sample any of our recommendations. There they go.

The definitive guide to fall produce.  Recommendations and many recipes in which to use them

Pomegranate, quince and pecorino cheese salad

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  • Ingredients for four people: For the candied mushrooms: 200 g of fresh mushrooms, 400 ml of olive oil, 2 bay leaves, peppercorns, thyme and rosemary. For the vinaigrette: 100 ml of olive oil, 20 ml of vinegar, salt and pepper. For the salad: 200 g of quince, 200 g of fresh sheep cheese, 150 g of mezclum, 2 pomegranates, 10 g of toasted pine nuts.

  • Elaboration: We will start by preparing the candied mushrooms. To do this, we clean the mushrooms and cut them into pieces. We put a saucepan with the olive oil to heat, with the bay leaf and the peppercorns, as well as the rosemary and thyme. We cook them over a low heat without boiling for two hours. We booked. For the vinaigrette we put all the ingredients in a bowl and beat them until we get a vinaigrette. We booked. In a bowl we mix the diced quince as well as the pecorino cheese in the same way. We add half of the mix. Add the drained candied mushrooms and dress with the vinaigrette. We booked. We remove the seeds from the pomegranates and reserve them. To assemble the salad, we put a base of pomegranate grains. On top we place the mezclum together with the quince, the cheese, the confit mushrooms and the vinaigrette. Finish off with the rest of the mix. Decorate the plate with some toasted pine nuts and add a string of vinaigrette.

Link | Pomegranate, quince and pecorino cheese salad. Recipe by chef Jaume Subirós

Cheesecake with quince jelly and grapefruit

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  • Ingredients for eight people: 400 g of cream cheese, 150 g of Greek yogurt, 2 eggs, 50 g of cornstarch, 5 ml of vanilla essence, a pinch of salt, 1 red grapefruit, 200 g of quince paste, 40 ml of water (approx. ) and 60 g of sugar.

  • Elaboration: Preheat the oven to 180ºC and grease a 20 cm diameter mold, preferably with a removable bottom. Put the sugar in a container and grate the grapefruit skin on top, previously well washed. Squeeze with your fingers to release the aromas. Add the eggs and beat with a whisk on low speed until the sugar is almost completely dissolved. Add the cheese spread, the Greek yogurt (draining the whey), the vanilla and the salt. Beat everything until it forms a homogeneous cream. Sift the cornstarch over it and beat gently until incorporated. Pour into the prepared mold, tapping it to even the surface and make the largest bubbles come out. Bake on a rack for about 30 minutes, lowering the temperature to 170ºC after the first 10 minutes. Turn halfway through cooking so that it browns evenly. Wait a little out of the oven before unmolding and let cool completely. Meanwhile, prepare the quince topping. Chop the sweet and place it in a saucepan with 2 tablespoons of grapefruit juice. Heat and cook gently, mashing with a spoon, until you have a thick cream. Add a little water if necessary. Wait for it to cool down a bit and pour over the cake, distributing all the quince cream well. Keep in the fridge until ready to consume.

Link | Cheesecake with quince jelly and grapefruit

Pumpkin, quince and gorgonzola quiche

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  • Ingredients for a 20 cm mold: 1 sheet of shortcrust pastry, 700g of butternut squash, 150g of gorgonzola, 75g of quince meat, 3 eggs, 150ml of whipping cream, 150g of crème fraîche, olive oil, salt and pepper

  • Elaboration: We preheat the oven to 220º. We chop the pumpkin meat into 2 cm cubes, put it in a baking dish, water it with a drizzle of olive oil and a little salt and pepper and bake for about 30 minutes. Line a 24cm cake mold with the shortcrust pastry, prick the entire bottom with a fork and put it in the refrigerator for about 20 minutes. After this time, we cover the bottom of the dough with a baking paper and put some weights on top (they can be chickpeas or beans) and bake at 180º for 30 minutes, remove it, remove the weights and the paper and put it in the oven for another 10 minutes. We take it out of the oven and spread the pumpkin, the diced quince and the crumbled cheese on the bottom. We whisk together the eggs, the cream and the crème fraîche and season with salt and pepper. Pour this mixture into the mold and bake for about 40 minutes, until we notice that the center is somewhat firm. We wait a few minutes before unmolding it.

Link | Pumpkin, quince and gorgonzola quiche. Prescription

33 pumpkin recipes to fill our kitchen with fall flavors

Fresh goat cheese mousse with quince paste

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  • Ingredients for four people: 80 g of fresh goat cheese, 20 g of goat cheese, 25 g of milk, 2 sheets of gelatin, 10 g of liquid cream, 100 g of semi-whipped cream and 100 g of quince paste.

  • Elaboration: We will start by preparing two metal rings of eight centimeters in diameter by lining their interior with greaseproof paper or a strip of acetate. If we do not have rings we can also use a silicone mold from which it is easy to unmold the mousse. Then we soak the gelatin sheets in cold water for a minimum of fifteen minutes. Then we crumble the fresh goat cheese in a bowl, add the milk and the piece of cheese roll without the rind and blend everything well with a blender. We booked. Heat the 20 grams of cream in the microwave and add the well drained gelatin. We mix this with the cheese and milk shake. In another bowl we lightly whip the cream and mix it gently to the previous mixture. We pour with a jug into the molds that we have prepared, freeze until it hardens. When we want to serve it, we remove it from the freezer half an hour before and cut a disk the same size as the diameter of the quince paste mold that we will place on top.

Link | Fresh goat cheese mousse with quince paste

Turkey sirloin with quince

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  • Ingredients for four people: 4 cloves of garlic, 1 turkey fillet (approximately 300 g), 200 g of onion, 500 ml of poultry stock, 200 g of quince paste, mild olive oil, salt, ground black pepper, sliced ​​almonds and parsley.

  • Elaboration: We peel the garlic and reserve it. Cut the turkey sirloin into four pieces and season them. Heat a little olive oil in a saucepan and fry the garlic cloves with the turkey in it, over high heat to seal their juices, turning when necessary. When it acquires a golden hue, remove the turkey and reserve it. We discard the garlic. In the same oil, poach the onion, previously chopped in brunoise (finely) and poach it over low heat for 15 minutes. If we want to save time, we can cover the saucepan to generate steam and make the process faster. Add the quince and chop it with a wooden spoon, spatula or similar. When the quince has melted, add the broth. We increase the intensity of the fire and reduce the sauce for about three or four minutes. Then we add the turkey that we have reserved, along with the juice that has released, and cook for 10 minutes. If we like the sauce thicker than it has been, we remove the turkey and let the sauce reduce until it reaches the desired point. We can serve sliced ​​or in a single piece, on a bed of parmentier cream, washed down with its own sauce and sprinkled with toasted sliced ​​almonds and a little parsley.

Link | Turkey sirloin with quince. The recipe that everyone will ask of you

Chicken drumsticks with quince

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  • Ingredients for two people: 4-6 chicken thighs with skin, thyme, 4-6 shallots, 1 clove of garlic, 1 cinnamon stick, 5 black peppercorns, 1 teaspoon of turmeric, 1 pinch of saffron, 1 bay leaf, 1/2 glass of fragrant wine, 3 small quinces, 1 lemon, 1 tablespoon of honey, broth or water, black pepper, salt and extra virgin olive oil.

  • Elaboration: Season the chicken thighs and season with a little thyme. Cut the shallots in half and mince the garlic clove. Wash and quarter the quinces. Heat a little oil in a saucepan and add the cinnamon, pepper and a pinch of turmeric. Let them release their aromas. Add the shallots and brown over medium-low heat for a few minutes, until they begin to darken. Add the garlic clove and cook one more minute. Add the chicken and bay leaf, letting them brown well. Add the saffron and wine and let the alcohol evaporate. Meanwhile, cook the quinces in salted water with a good splash of lemon juice. After 10-15 minutes, when they are tender, drain the water and mix with the honey in the same saucepan. Add them to the chicken, remove the cinnamon and bay leaf, cover with broth or water and cook over low heat for about 40-50 minutes, until the sauce is thick and the meat is very tender.

Link | Chicken drumsticks with quince. Prescription

Quince and apple sweet

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  • For four persons: 600 g of quince, 600 g of apple, 1 kg of sugar and 20 ml of lemon juice.

  • Elaboration: We will start by chopping and coreing the quinces and apples and breaking them into small more or less regular pieces. We add the sugar, we stir everything together so that it is well impregnated and we let it rest for an hour or so. Once the time passes we will see that the fruit has oxidized, then we pass it together with the peeled lemon without white part and without seeds, cut into pieces, to a large pot with a thick bottom and cook everything for 15 minutes or until we see that softens slightly. At this time we grind everything with the blade blender so that it is very fine and cook for 30 more minutes, stirring …