You might be as shocked as we were to learn that the odd-looking quince, which is generally gathered in the fall in some regions of North America, can be turned into a tasty pickle. Quince appear like lumpy pears but have the firmness of very hard apples, and have been a staple fruit in the Mediterranean region for centuries.
Although inedible when raw, quinces when cooked produce a lovely rosy-orange juice that is aromatic and tasty. Australians adore the flavour combination of rosemary and quince, but if you want, you may instead add fresh thyme.
Autumn is the season for quinces, which add a delicate fragrance to the kitchen larder. With this simple recipe, you'll get white poached quince flesh with sweet and sour flavours. You can serve it with rich pork dishes or confit duck to balance their fattiness.
This elegant Recipe from SUVI Cooking finds the perfect balance between sweet and sharp thanks to the tangy sous vide pickled quince & Quince Jam.
Ingredients for Sous Vide Pickled Quince:
- Bring 2 quinces for the trial of the little amount of pickle.
- Store 1 cup of apple cider vinegar to make the liquid
- 1 cup water
- 1 cup sugar to bring sweetness to the pickle.
- 1 cinnamon stick to add the flavour and aroma.
- 4 cloves also add flavour and aroma.
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt to give taste.
Instructions for preparing Quince pickle:
Step:- 1 The First step is that your Suvi sous vide Cooker should be preheated to 165°F (74°C).
Step:-2 Wash quinces then peel the quinces and after peeling it should be quartered. Take out the seeds and cores. Each quarter should be cut into tiny wedges.
Step:-3 In a pot, cinnamon sticks, cloves, black peppercorns, salt, sugar, and apple cider vinegar should all be combined. Over medium heat, bring the liquid to a boil while stirring until the sugar has dissolved.
Step:-4 Put the quince slices in a bag that can be sealed with a vacuum or a reliable zip-top bag.
Step:-5 Make sure the quince slices are completely dipped in the bag when you pour the hot pickling liquid inside. If using a zip-top bag, seal it using the water displacement method to remove air as much as possible.
Step:-6 The bag of quinces and the pickling liquid should be gently added to the water bath after it has achieved the proper temperature. Make sure the bag is completely sealed.
Step:-7 To infuse the flavour and soften the fruit, cook the quince sous vide for 2 hours.
Step:-8 When the bag has cooled to room temperature, carefully remove it from the water bath. The pickled quince may be kept in the refrigerator for up to a month once it has cooled.
Step:-9 Over time, the flavour will keep evolving. As a garnish or addition to cheese, charcuterie, or roasted meats, serve the pickled quince.
Enjoy your homemade sous vide pickled quince!
Quince Jam can also be tried with Suvi Cooking!
A list of Ingredients for Quince Jam:
- 4 large quinces
- 2 cups granulated sugar
- 1 lemon, juiced
- 1 cinnamon stick (optional)
The procedure to follow for preparing Quince Jam:
Step:- 1 Preheat your sous vide water bath to 185°F (85°C).
Step:- 2 Wash the quinces neatly and remove any fuzz or stain. Peel and core the quinces, then cut them into small chunks or slices.
Step:- 3 In a bowl, combine the quince chunks, sugar, lemon juice, and cinnamon stick (if using). Mix the ingredients together until the quince pieces are properly coated with the sugar and lemon juice.
Step:- 4 Now, Transfer the quince mixture into a vacuum sealer bag and vacuum seal the bag as per the instructions for sealing.
Step:- 5 Put the sealed bag into the preheated water bath and cook sous vide for 4 to 6 hours. This slow cooking process helps soften and infuse the quinces with the flavours.
Step:- 6 Once the cooking time finishes, carefully remove the bag from the water bath and let it cool for a few minutes.
Step:- 7 Open the bag and transfer the cooked quince mixture to a blender. Blend until you get the desired consistency of thickness. You can leave it chunky or blend it into a smoother texture, depending on your preference.
Step:- 8 Pour the quince jam into sterilized jars while it's still hot. Pack the jars tightly and let them cool completely at room temperature. The jam will get thicken as it cools down gradually.
Step:- 9 Once completely cooled, store the jars in the refrigerator. But before placing make sure to add more sugar if you prefer sweeter jam. The quince jam can be kept for several weeks.
Enjoy your homemade sous vide quince jam spread on toast, scones, or as a delicious accompaniment to cheese or charcuterie boards!