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Listing seasonal fruits of late autumn will not take much time. But each of her gifts is endowed with priceless benefits and extraordinary taste. Quince, or kvitovoe apple, definitely belongs to them. It serves as a sure remedy in the fight against beriberi and is famous for its healing properties. Due to its pleasant soft taste, this fruit is successfully combined with any products. So quince is guaranteed to revive a bored daily diet with health benefits.
Chicken in a new way
Baked chicken with quince is a simple, but very successful combination of flavors. We will need half of the chicken carcass, which we will divide into component parts, rub with salt and a mixture of black pepper, paprika and cinnamon. Fry the chicken pieces on all sides in vegetable oil until golden brown and put them in a baking dish. In the same oil, brown 2 quinces in large slices with the addition of chopped purple onion. Pour in 100 ml of apple juice, gently bring the mixture to a boil and remove from the heat. We spread it to the bird and put the mold in the oven at 180 °C for about 45 minutes. Chicken with quince can be supplemented with fried potatoes or stewed vegetables — it will turn out quite a harmonious dish.
Pilaf from warm lands
A recipe for pilaf with quince will add a bright Caucasian flavor to the family menu. Its main secret is a cauldron or a deep frying pan with a thick bottom. We strongly heat 100 ml of vegetable oil in it and fry 500 g of pork, cut into large cubes. Pour out 4 onions in half rings and fry with meat for 5-7 minutes. Then add the grated carrots, continue to fry for another 5-6 minutes. Next, we cut 3 medium quinces into slices, pour them into a frying pan and pour hot water so that it completely covers everything. Add salt, pepper, coriander and turmeric to taste. Cover the pan with a lid and simmer the meat over medium heat for 30-40 minutes.
Now we lay 300 g of washed rice, bury the peeled head of garlic in it, again pour hot water on 1-2 fingers. On high heat, bring the liquid to a boil, reduce to a minimum and let it completely absorb into the rice. At the end, sprinkle the pilaf with cumin and insist for 20 minutes under the lid.
Sunny sauce for meat
Surprise the most discerning home gourmets with quince sauce. It will perfectly complement meat, poultry and game dishes. We peel 3 large quinces from the hard peel, remove the core and cut into small slices. Pour them into a saucepan with a thick bottom, add 200 ml of warm water, 1 tsp lemon juice, bay leaf and simmer under the lid for 20-25 minutes from the moment of boiling. Then carefully puree the quince with an immersion blender — the mass should turn out quite thick. Put 2 tablespoons of honey, salt, pepper, coriander and paprika to taste. We return the mass to the fire, bring it to a boil and cover it tightly with a lid for 15 minutes. When the quince sauce cools down, you can serve it with hot dishes.
Couscous with fruit
Supporters of a healthy diet and unusual taste combinations will appreciate the salad with couscous and fruit. Pour 300 g of couscous with boiling water, put a slice of butter, steam it under the lid for 5-7 minutes.
Cut into cubes quince, kiwi, orange and mango (the combination of fruits can be varied to taste). Mix the ready-made couscous and chopped fruit in a container. Add raspberries. Season the salad with honey and garnish with basil. Bon Appetit!
Pie against the autumn blues
Baking with quince, pies in particular, turns out to be a sight to behold. Beat the egg with 50 g of sugar, 100 g of softened butter and a pinch of vanilla. Pour 200 ml of warm milk, pour 500 g of flour with 2 tsp of dry yeast, knead the dough. We give it an hour to grow up in the heat, then we rub it with our hands and leave it to rest for another half hour. Cut 2 medium quinces into slices, fry in butter, add 2 tablespoons of sugar and 1 tablespoon of lemon juice, stand on fire until completely softened.
We tamp the dough into a baking dish, make beautiful sides and fill it with quince filling. Rub 50 g of butter, 3 tablespoons of flour and sugar, 2 tablespoons of chopped walnuts. Evenly fill the quince with the resulting crumb and put the mold in the oven at 200 °C for half an hour. Delicious quince pie is ready for tea!
Marmalade instead of vitamins
Quince desserts will delight any sweetener. But it is not only delicious, but also useful. Peel and core 3 quinces, cut into large slices. We scald the lemon with boiling water and cut it into 4 parts. Put everything in a saucepan, pour 500 ml of water and cook for half an hour. Then we remove the lemon, pour 400 g of sugar over the quince and cook for 1.5 hours, stirring with a wooden spatula. The result will be something like jam. Puree it with a blender to a smooth consistency and boil it on low heat for 20 minutes. The hot mass is poured into a deep glass mold, leveled and left for 10-12 hours at room temperature. This is enough time for the marmalade to freeze. Then you can cut it into cubes and roll it in sugar.
If you haven’t managed to cook anything from quince yet, it’s time to correct this omission. Be inspired by our ideas and create your own combinations. Look for even more interesting recipes on the culinary portal “We Eat at Home”. And tell us about your favorite quince dishes in the comments. We are looking forward to your signature recipes.