.

Andy Mabbett wrote:

I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

How might I use such a relatively small quantity?


Mix them with apples, and make apple&quince jelly/jam/preserves?

Andy Mabbett wrote:

I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

How might I use such a relatively small quantity?


Mix them with apples, and make apple&quince jelly/jam/preserves?

In article ,
Andy Mabbett wrote:
I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

How might I use such a relatively small quantity?

If they are yellowish, scented and have hard, dark brown pips, they
ARE ripe. No, they don't soften and they remain acid, though not as
acid as they were a few months back.

You can pickle them. It is a pain peeling them and separating the
flesh from the core, but they make quite a nice pickle using a pickled
pear recipe. I used bay leaves, chillis, a little salt and white wine
vinegar, simmered until soft (a couple of minutes) and then potted
them. Very good if you like a sharp pickle, or you could add sugar.

You can also bake (or microwave) them whole and serve them with roast
pork. There isn't much on them, but the core goes hard and they make
a very pleasant sharp "apple sauce".


Regards,
Nick Maclaren.

In article ,
Andy Mabbett wrote:
I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

How might I use such a relatively small quantity?

If they are yellowish, scented and have hard, dark brown pips, they
ARE ripe. No, they don't soften and they remain acid, though not as
acid as they were a few months back.

You can pickle them. It is a pain peeling them and separating the
flesh from the core, but they make quite a nice pickle using a pickled
pear recipe. I used bay leaves, chillis, a little salt and white wine
vinegar, simmered until soft (a couple of minutes) and then potted
them. Very good if you like a sharp pickle, or you could add sugar.

You can also bake (or microwave) them whole and serve them with roast
pork. There isn't much on them, but the core goes hard and they make
a very pleasant sharp "apple sauce".


Regards,
Nick Maclaren.

In article ,
Andy Mabbett wrote:
I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

How might I use such a relatively small quantity?

If they are yellowish, scented and have hard, dark brown pips, they
ARE ripe. No, they don't soften and they remain acid, though not as
acid as they were a few months back.

You can pickle them. It is a pain peeling them and separating the
flesh from the core, but they make quite a nice pickle using a pickled
pear recipe. I used bay leaves, chillis, a little salt and white wine
vinegar, simmered until soft (a couple of minutes) and then potted
them. Very good if you like a sharp pickle, or you could add sugar.

You can also bake (or microwave) them whole and serve them with roast
pork. There isn't much on them, but the core goes hard and they make
a very pleasant sharp "apple sauce".


Regards,
Nick Maclaren.

"Andy Mabbett" wrote in message
...
I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?
How might I use such a relatively small quantity?

Hi Andy,

Thats the way quince are - hard as a rock, but they soon soften up during the
cooking process.

I make apple & quince crumble with mine. This makes a tangy mixture :~)

Jenny

"Andy Mabbett" wrote in message
...
I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?
How might I use such a relatively small quantity?

Hi Andy,

Thats the way quince are - hard as a rock, but they soon soften up during the
cooking process.

I make apple & quince crumble with mine. This makes a tangy mixture :~)

Jenny

The message
from Andy Mabbett contains these words:

I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

If they are a pale custard yellow, they are ripe.

How might I use such a relatively small quantity?

Use them to flavour and set apple jelly.

Make pumpkin and quince jam.

Make straight quince jelly.

Freeze them, and use them later to help set 'difficult' jams instead of
citric acid.

--
Rusty Hinge http://www.users.zetnet.co.uk/hi-fi/tqt.htm

Dark thoughts about the Wumpus concerto played with piano,
iron bar and two sledge hammers. (Wumpus, 15/11/03)

The message
from Andy Mabbett contains these words:

I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

If they are a pale custard yellow, they are ripe.

How might I use such a relatively small quantity?

Use them to flavour and set apple jelly.

Make pumpkin and quince jam.

Make straight quince jelly.

Freeze them, and use them later to help set 'difficult' jams instead of
citric acid.

--
Rusty Hinge http://www.users.zetnet.co.uk/hi-fi/tqt.htm

Dark thoughts about the Wumpus concerto played with piano,
iron bar and two sledge hammers. (Wumpus, 15/11/03)

The message
from Andy Mabbett contains these words:

I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

If they are a pale custard yellow, they are ripe.

How might I use such a relatively small quantity?

Use them to flavour and set apple jelly.

Make pumpkin and quince jam.

Make straight quince jelly.

Freeze them, and use them later to help set 'difficult' jams instead of
citric acid.

--
Rusty Hinge http://www.users.zetnet.co.uk/hi-fi/tqt.htm

Dark thoughts about the Wumpus concerto played with piano,
iron bar and two sledge hammers. (Wumpus, 15/11/03)

The message
from Andy Mabbett contains these words:

I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

If they are a pale custard yellow, they are ripe.

How might I use such a relatively small quantity?

Use them to flavour and set apple jelly.

Make pumpkin and quince jam.

Make straight quince jelly.

Freeze them, and use them later to help set 'difficult' jams instead of
citric acid.

--
Rusty Hinge http://www.users.zetnet.co.uk/hi-fi/tqt.htm

Dark thoughts about the Wumpus concerto played with piano,
iron bar and two sledge hammers. (Wumpus, 15/11/03)

In message , Andy Mabbett
writes
I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

How might I use such a relatively small quantity?

Hello Andy. I have no idea to the answer to your question but haven't
seen you posting for a while (you probably have posted but I have had a
new computer). Happy New Year.
--
June Hughes

In article , Andy Mabbett
writes
I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

That is it. They stay pretty hard. Should be a nice golden or golden
brown colour.

How might I use such a relatively small quantity?

Add them to cooked apples - they have a powerful taste and will
transform apple pie into something much nicer.
--
Kay Easton

Edward's earthworm page:
http://www.scarboro.demon.co.uk/edward/index.htm

In message , Andy Mabbett
writes
I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

How might I use such a relatively small quantity?

Hello Andy. I have no idea to the answer to your question but haven't
seen you posting for a while (you probably have posted but I have had a
new computer). Happy New Year.
--
June Hughes