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Vanilla Quince

November 23rd, 2017 | Süßes

Quinces are childhood memory for me. Grew up on the North Sea every summer we visited our grandparents in the Odenwald, a German low mountain range. In their (kitchen) garden they grew a quince tree in addition to many other fruit trees. Plums, apples, pears, we also had in our garden at home, but I had never seen quinces in North Germany. I thought they were unique in my grandparents‘ garden. Grandma Anna’s quince jelly was my favourite!

Vanilla Quince

When I started to garden and to cook, I planted two quince trees – an apple and a pear quince. The gardens changed, anyhow each oft hem had a quince tree, and even today I am happy owner of a quince tree on the outskirts of Hamburg. As a passionate cook it is no wonder that quince belong to the culinary course of the year in our family.

Today I have two recipes for vanilla quince for you: freshly cooked vanilla quinces with white wine, matching excelently with venison. But it’s good also as dessert with chocolate cake. The second recipe is for preparing the vanilla quince as storage for the winter. Lucky one who owns a quince tree!

Vanilla Quince in white wine

4 quinces
150 ml white wine
(such as Gewürztraminer by Lisa Bunn)
1 vanilla pod
3-4 TS brown sugar
wash, wipe the "fur", peel, quarter, core

immediately place in vinegar water, so that they remain bright

scrape out mark of vanilla

bring wine, sugar, mark of vanilla and the bean with the quinces to a boil, cook for 25-30 minutes until soft

Thicken the wine sauce. Resolve potato starch in a bit of water and stir into the boiling sauce.

Vanilla Quince

4 kg quinces
some vinegar
2 vanilla beans
2 L water
500 g sugar
wash, wipe the "fur", peel, quarter, core

immediately place in vinegar water, so that they remain bright

scrape out mark of vanilla

bring water, sugar, mark of vanilla and the beans to a boil, put quinces in batches into the water and bubbling cook for 25-30 minutes until soft, put only so many Quince at once that they are covered.

place quinces with the rounding layers outward in glasses, pour the hot infusion on the brim and seal the twist-off jars

Serve as a dessert or as an accompaniment to venison dishes.

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    1. Hallo Dieter,
      die Zimtstangen auf dem Foto sind dekoratives Beiwerk. Ich habe das Rezept tatsächlich nur mit Vanilleschoten gekocht. Es schmeckt aber bestimmt auch mit Zimt und Vanille – das werde ich mal ausprobieren. Danke für den Hinweis!

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