| Nutrient | Content | Reference |
|---|---|---|
| Calories | 273kCal | 273kCal |
| Proteins | 0.4g | 0g |
| Fats | 0.2g | 0g |
| Carbohydrates | 70.6g | 71g |
| Organic acids | 0.3g | 0g |
| Dietary fiber | 1.3g | 1g |
| Water | 27g | 27g |
| Ash | 0.2g | 0g |
| Vitamin A, RE | 2mcg | 2mcg |
| beta Carotene | 0.01mg | 0mg |
| Vitamin B1, thiamine | 0.01mg | 0mg |
| Vitamin B2, riboflavin | 0.02mg | 0mg |
| Vitamin C, ascorbic | 2.3mg | 2mg |
| Vitamin E, alpha tocopherol, TE | 0.2mg | 0mg |
| Vitamin PP, NE | 0.1mg | 0mg |
| Niacin | 0.1mg | 0mg |
| Potassium, K | 55mg | 55mg |
| Calcium, Ca | 13mg | 13mg |
| Magnesium, Mg | 7mg | 7mg |
| Sodium, Na | 6mg | 6mg |
| Phosphorus, P | 12mg | 12mg |
| Iron, Fe | 2mg | 2mg |
| Starch and dextrins | 0.2g | 0g |
| Mono- and disaccharides (sugars) | 70.4g | 70g |
Everyone must have tried quince. The quince fruit is characterized by an unusual aroma, but it is very hard and tough. The taste of raw quince is sour and tart, which immediately makes tasters sore. But as soon as the fruits of quince are subjected to heat treatment, they are transformed into something very tasty, mysterious and especially fragrant.
Therefore, most often we use quince not in a fresh version, but in the form of jam, jam, compote. And you should always know exactly how long you should cook quince until it is ready. Quince is often added to the filling of apple pies and pies. And since quince requires more cooking time than apples, it is added to the apple filling in an already welded form.
Before making jam, we also boil quince in water until tender. Boiled quince can be used to make delicious quince puree, various desserts, it can be served with meat as part of a complex side dish.
Before cooking, the quince must be washed, cleaned from the seed chamber and, if desired, from the peel. It is not necessary to remove the peel before cooking and it will depend only on your desire. You can cook quince both in a saucepan with a small amount of water and in a double boiler. In both cases, you will get soft and tender slices, so the choice is yours.
Recipes with quince
Step 1
For work, we need 1 quince, water - 200 ml, a knife, a saucepan, a cutting board.
Step 2
Rinse and cut the quince into 4 parts, cut out the seed nest.
Step 3
Cut into slices and place in a pot of boiling water. Boil. Reduce the heat and cook covered for about 20 minutes.
Step 4
Boiled quince is ready.
Step 1
For work, we need a quince, a knife, a cutting board, a double boiler.
Step 2
Rinse the quince, cut into 4 parts and remove the core.
Step 3
Cut each quarter in half and place in a steamer bowl.
Step 4
Steam, depending on the variety of quince, from 20 to 35 minutes.
Quince is an interesting, fragrant fruit. Outwardly, quince looks like a pear or a yellow apple with an excellent pronounced aroma. But you can hardly bite a quince so easily. The fruit is stone-hard, and the flesh is granular and pale. But it is worth preparing quince correctly, as it will turn into a real delicacy. To some, the smell of properly cooked quince resembles the smell of pineapple, to others, the scent of roses.
If you replace some apples or pears with quince slices in baking, then the pie, charlotte, casserole, roll or crumble will acquire a special taste and aroma. Prepared quince can be added to meat, used in salads. It makes excellent jam, jelly and membrillo pasta, known throughout the world as “quince cheese”.
In most cases, quince is frozen after being prepared. Depending on how you are going to use the frozen quince later, prepare it in the form of chips, slices in sugar syrup or mashed potatoes.
Recipes with quince
Step 1
For work, we need a quince, a grater, a cutting board, a colander, freezer bags.
Step 2
Wipe the fruits, removing the fluffy "fur coat". Rinse under running water.
Step 3
Grate quince on a grater with large holes.
Step 4
Pack the quince shavings in portions into freezer bags, squeezing the air out of the bags as much as possible. Send to the freezer for storage. Such shavings can be added when cooking apple pies, as well as meat.
Step 1
For work, we need quince - 500 grams, water - 150 ml, sugar - 5 tbsp. l., citric acid - 1 gram, saucepan, knife, cutting board, colander, plastic containers for freezing.
Step 2
Wipe the quince well, and then rinse under running water.
Step 3
Cut each fruit into 4 pieces. Remove the core, and cut the quince itself into thin slices.
Step 4
Bring water with sugar and citric acid to a boil. Put the quince in boiling water and boil for 10-12 minutes. Cool down.
Step 5
Pack boiled quince in plastic containers for freezing. Add enough syrup so that it slightly covers the quince (do not pour syrup until the end of the container). Close the lid. Send to the freezer for storage. Such a preparation is suitable for making dessert salads, desserts, for decorating desserts, for baking pies, pies and rolls with apples.
Step 1
For work, we need 500 grams of quince, 120 grams of sugar, water - 150 ml, a saucepan, a knife, a cutting board, a colander, a blender.
Step 2
Wipe the fruits of quince, removing the "shaggyness". Rinse under running water.
Step 3
Cut the fruit into thin slices, removing the core.
Step 4
Boil the slices in boiling water with sugar for 20 minutes.
Step 5
Drain almost all the liquid, and grind the quince with a blender to a puree state. Cool down.
Step 6
Divide chilled puree into plastic freezer containers. Send to the freezer for storage. Such puree can be added to sweet cereals, used as a sweet sauce when serving cheesecakes, sweet casseroles, pancakes, pancakes.
Nowadays, quince can be found almost everywhere. And if it does not grow in your garden, then you can buy it in the market or in the supermarket. Quince has been known to people for more than 4 thousand years.
Fragrant, bright, similar at once to both an apple and a pear, quince always attracts attention. And although not everyone can bite off a quince, since it is hard, tart and sour when raw, it is harvested with great desire for the winter. The best way to harvest quince for the winter is drying.
Dried quince feels good in any compote. A slice of dried quince added to freshly brewed tea can replace a slice of lemon and significantly changes the taste of the tea itself, making it more fragrant, special, with fruity notes.
Store dried quince in a dry, tightly closed container in a cool, dark place or in food bags in the refrigerator.
Recipes with quince
Step 1
We need quince, water, citric acid, a saucepan, a knife, a dryer for vegetables and fruits.
Step 2
Wash the quince well, cut into slices and remove the seed chamber. The width of the “backs” of the slices should not exceed 0.5 cm.
Step 3
Pour the prepared slices with boiling water with citric acid. Boil 1 minute. Remove and shake off moisture.
Step 4
Arrange the prepared slices in a single layer on the drying racks.
Step 5
Dry until done. This takes approximately 4-5 hours.
Step 1
For work, we need quince - 500g, water - 500 ml, citric acid - 1 g, knife, pan, baking sheet.
Step 2
Wash the quince, trying to wash off all the villi from its surface. Cut into 4 parts, remove the seed nest, cut into slices (the width of the “back” of the slice should not exceed 0.5 cm).
Step 3
Prepared slices pour boiling water with citric acid dissolved in it. Cover with a lid and leave to cool completely.
Step 4
Remove the prepared slices, let the water drain and lay out in a single layer on a baking sheet.
Step 5
Dry, stirring occasionally, in the oven at a temperature of 55-60 ° C until cooked. This takes approximately 6-7 hours.