Sunday, October 21, 2007

Quince-Apple Butter

Quince jam or butter recipes can be found in cookery books dating back to the 16th century. Shakespeare mentioned the fruit in his poems and named a character Quince in A Midsummer Night's Dream. Called the "membrillo" in Spain, quince is cooked into a paste and served with Manchego cheese.

This weekend I made a fruit butter with quince, "Pink Lady" and "Cameo" apples from Alemany. While I bought a few organic lemons to throw in just in case, the pectin in quince skin was sufficient to firm the butter without it.

2 large quince

3-5 assorted medium apples

Enough apple cider to cover the fruit

1 cup sugar

Quarter and core the fruit, pour in enough cider to cover it, and boil until soft. Peel off the skins (they should fall away easily) and run through a food mill. Boil a 4:1 pulp/sugar mixture and add any spices you'd like--I put in about 1/4 tsp cinnamon and a pinch of cloves. Cook until you reach desired consistency, then process.

Also this weekend I baked rugelach for an open house at my friend Kate's studio, using homemade apricot jam. Early reports indicate success.

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