New recipes

Quince peel

Quince peel


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Choose beautiful and healthy quinces, yellow, without stains. Wash the fluff off them well and cut them into four. Do not peel them, do not remove the box with seeds. at 1kg quince. Let it boil for an hour on low heat, until the quinces soften well. During cooking do not mix in quince, do not crumble. gauze and allow to drain well, 30 min.

Measure the resulting amount of juice and put it back to boil, with the sugar, respecting the proportion of 1kg of sugar to 1l of juice. Let it simmer until the sugar melts, then increase the heat. Take the foam as many times as needed. .Boil until the pellet is quite bound.

When it is ready, take it off the heat and, hot, put it in jars that close tightly.

1

If you want, for an extra flavor, before taking the pellet off the heat, you can add some fried walnut kernels.

2

The boiled fruits left over after squeezing the juice can be used for jam.

3

Hardening of the skin depends not only on the amount of sugar or cooking time, but also on the type of fruit used. Apples, pears, quinces, currants contain a large amount of pectin, a substance that helps harden the skin. It is recommended to avoid flour , which crumbles easily when boiled because they give a cloudy juice. The clearer the juice, the more attractive the skin is. For a light-colored skin, the skin must be boiled over a high heat. If we want a more reddish skin, boil over low heat.


Quince and Apple Peel

The pellet can be made from whole quinces or only from cleaned shells and stalks left over from other preparations (jam, etc.). I used the quinces and peels from the quinces cleaned for jam and a few whole quinces (to weigh together 1 kg) and 1 kg of apples with red peel.

I washed the whole quinces and cut them into slices, I did the same with the apples without removing the spine. In a pot I placed the quinces and their remains together with the apples and I added cold water that must exceed their level by 3-4 cm. We boil them until they soften well without stirring so as not to disturb the juice.

When they are cooked, on a strainer, put a gauze in a double layer and strain the juice.

The remaining liquid is weighed. To each liter of liquid add 1 kg of sugar. The liquid, the vanilla bean sugar and the lemon juice are mixed and boiled until it binds like a sherbet (put 2-3 drops of syrup in a little cold water and if you catch them between two fingers it gathers like a soft candy means that the syrup has bound).

We can let the syrup bind less than for quince jam (raise the spoon and on its side will appear two or three drops of syrup, side by side, which will fall at once, then the syrup is less bound than for the jam ). In this case, the pellet will coagulate like a softer meatball.

After it is ready to bind, the pellet, the jelly, put it hot in jars, let it cool, then put the lids on the jars, or tie it with cellophane. It will gel in the jar. It can be served as a sherbet or it can be used for tarts, puddings, rice pudding, semolina with milk, etc.


From the old Romanian cuisine: Quince pellet and Vegetables in brine

We propose to you this week Quince peel and Vegetables in brine. Both recipes being published in & # 8221Carte de cuisine - 1501 dishes & # 8221 (1935), with a preface by Constantin Bacalbașa, reports Agerpres.

Quince peel

Iei 4 kgr. of quince and a kgr. you grow beautiful apples, your tomatoes, pieces, quinces and apples, you clean them of seeds and put them on the fire with 6 liters of water. Let the fire be first quicker then calmer. He has to drop a handful. Then strain the juice through a stalk.

Let it flow freely, do not press so that the juice remains clear. Measure the juice and add as much juice as sugar, until the sugar melts, leave the fire to calm down, then turn it on and when it stops binding, turn the fire down again.

Try the sugar as follows: you have a glass of very cold water in it, you throw a little of the syrup on the fire in it and you take it between your fingers if you can make it lumpy like a pea, the sweetness is quite bound. Taking the jam out of the fire, he immediately poured it into jars.

Vegetables in brine

Take the following vegetables in the quantities desired by each. But of course cucumbers dominate by number. Special cucumbers, long peppers, gogonele, okra, red cabbage cut in four, white cabbage cut in the same way, bean, garlic, watermelon, small watermelons, dill branches, celery branches, thyme. On the other hand, prepare water with as much salt as you like.

Put all these mixed vegetables in a barrel until you fill it, then pour in the salt water that will have to cover the vegetables. Cover the barrel with its bottom so that it is tightly closed. Let it rest for a week, then start rolling it around the yard daily. In a month you can start consuming.


Quince and Apple Peel

The pellet can be made from whole quinces or only from cleaned shells and stalks left over from other preparations (jam, etc.). I used the quinces and peels from the quinces cleaned for jam and a few whole quinces (to weigh together 1 kg) and 1 kg of apples with red peel.

I washed the whole quinces and cut them into slices, I did the same with the apples without removing the spine. In a pot I placed the quinces and their remains together with the apples and I added cold water that must exceed their level by 3-4 cm. We boil them until they soften well without stirring so as not to disturb the juice.

When they are cooked, on a strainer, put a gauze in a double layer and strain the juice.

The remaining liquid is weighed. To each liter of liquid add 1 kg of sugar. The liquid, the vanilla bean sugar and the lemon juice are mixed and boiled until it binds like a sherbet (put 2-3 drops of syrup in a little cold water and if you catch them between two fingers it gathers like a soft candy means that the syrup has bound).

We can let the syrup bind less than for quince jam (raise the spoon and on its side will appear two or three drops of syrup, side by side, which will fall at once, then the syrup is less bound than for the jam ). In this case, the pellet will stick together like a softer meatball.

After it is ready to bind, the pellet, the jelly, put it hot in jars, let it cool, then put the lids on the jars, or tie it with cellophane. It will gel in the jar. It can be served as a sherbet or it can be used for tarts, puddings, rice pudding, semolina with milk, etc.


This jam can be made from whole quinces or only from the shells and their middle that are left from other preparations (jam, etc.). This part of the fruit (the middle with the seeds that contain more pectin), being very strong, is never used for anything else, therefore, it is a shame to throw it, whenever the opportunity arises, because it can be used to prepare a jelly tastes.

To obtain the pink color, put 1 kg of quince, 1 kg of red Jonathan apples or other apples with red peel. The quinces are left to turn yellow well, after they have been harvested, they are wiped from the dust on them, washed and cut into slices together with the peel and the seeds, as well as the red apples. Boil together, in an enameled pot, with cold water (exceeding their level by 3-4 cm) and leave until it softens well, without stirring, so as not to disturb the juice. After that, it is poured into a strainer on which a double gauze napkin is placed, with a thin layer of cotton wool on top. The resulting liquid is weighed. To 1 l of liquid put 1 kg of sugar.

Mix the juice and sugar in the jam pan and let it boil until it binds like a sherbet.

This jam can be served with a teaspoon in a glass of water like sherbet (without falling off the teaspoon). It can be tied less, only for the jam (it is also tried by lifting the spoon vertically and letting the last drop fall on the edge of a plate, like a bead without slipping, or the spoon is raised on its side and 3 drops will fall at once of well-bound syrup, side by side).

This pellet will stick together only as a soft meatball, and will be used for tarts, puddings, semolina and rice pudding, etc. After it is ready, the jelly is put hot in the jars placed on a metal plate or on two knives with a metal miner and left to cool, then the jars are tied.

It wanders in the jar, more or less, as it was to be tied.


Ingredients

Step 1

Quince cake

Preheat the oven to 180 & degC and line the 25x35cm tray with butter and baking paper. Separate the egg whites from the yolks. We keep aside 3 egg whites for meringue.

For the countertop, beat the soft butter foam, at room temperature with 200g of sugar, vanilla pod core, lemon peel. Beat them with the mixer at high speed, 5-7 minutes, until the butter becomes frothy and the sugar granules are almost non-existent. Add the 6 yolks, one at a time, mixing well after each one. Add sifted flour together with baking powder. We mix.

Separately, beat the egg whites and add them to the composition. We incorporate them with a wooden spatula or spoon, with folding movements, in order not to remove the air from the composition. Pour the dough obtained in the tray, level it very well. Put the tray in the oven for 18-20 minutes.

We put the quilt on the counter and the quince. I was leveling very well.

Separately, whisk the 3 egg whites with lemon juice and a pinch of salt. When the egg whites are foam, add the 150g sugar, spoon by spoon. Beat very well with the mixer, 12-15 minutes or until we have a strong meringue. Add the ground walnuts and incorporate them with a spatula. Put the meringue obtained over the layer of pelt, level. Bake again, 18-20 minutes or until the meringue is slightly browned.

Tip: cut the cake only when it is well cooled and necessarily with a damp knife, so as not to break the meringue. Good appetite!


Ingredients

Step 1

Quince cake

Preheat the oven to 180 & degC and line the 25x35cm tray with butter and baking paper. Separate the egg whites from the yolks. We keep aside 3 egg whites for meringue.

For the countertop, beat the soft butter foam, at room temperature with 200g of sugar, vanilla pod core, lemon peel. Beat them with the mixer at high speed, 5-7 minutes, until the butter becomes frothy and the sugar granules are almost non-existent. Add the 6 yolks, one at a time, mixing well after each one. Add sifted flour together with baking powder. We mix.

Separately, beat the egg whites and add them to the composition. We incorporate them with a wooden spatula or spoon, with folding movements, in order not to remove the air from the composition. Pour the dough obtained in the tray, level it very well. Put the tray in the oven for 18-20 minutes.

We put the quilt on the counter and the quince. I was leveling very well.

Separately, whisk the 3 egg whites with lemon juice and a pinch of salt. When the egg whites are foam, add the 150g sugar, spoon by spoon. Beat very well with the mixer, 12-15 minutes or until we have a strong meringue. Add the ground walnuts and incorporate them with a spatula. We put the meringue obtained over the layer of pelt, level. Bake again, 18-20 minutes or until the meringue is slightly browned.

Tip: cut the cake only when it is well cooled and necessarily with a damp knife, so as not to break the meringue. Good appetite!


The simplest quince pellet

That it is still the time of delicious quinces, from stalks and shells you can make the best skin! Here's what you need:

INGREDIENTS

1 kilogram quince (whole or just stalks and peels - if left over from jam)

1 tablespoon fresh lemon juice

METHOD OF PREPARATION OF QUINCE SKIN

1. Cut the stalks into small pieces and boil them in water over low heat. The water must pass over them a little. Boil until well softened.

2. After they have boiled well, strain the liquid into another pot and add the lemon juice and sugar - to a liter of liquid, add a kilogram of sugar. Bring to the boil again over low heat, until it binds and decreases a little. Stir occasionally. You can also check its consistency like jam - touch the liquid surface with a spoon, then put it aside to cool. If it hardens on the back of the spoon, then it is ready.

3. When ready, pour into jars. When it cools completely it has the consistency of jelly.


Jelly & # 8211 Quince pellet like grandma's

Quince & # 8211 natural quince jelly is practically the highest concentration of pectin found in apples, pears and other fruits. To be honest, I haven't heard of this product for a long time, but Aunt Florica from Recaș, is the one who taught me to do it and every time I have the opportunity, I will thank her, even in this way.

Quinces are aromatic fruits, related to apple and hair, known since antiquity, as being used in folk medicine along with seeds and fruits.

Ingredients for jelly & # 8211 quince like grandma:

2.5 kg quince
0.8 kg of sugar
2 lemons
A pinch of salt

How to prepare jelly & # 8211 quince like grandma:

Peel the quinces and stalks. Keep both the quinces and the stalks, which are washed and kept in cold water until we finish cleaning them all.


Put the shells and stalks in a pot of water as long as they are covered to boil for an hour, and if necessary add a little more water.

Strain the juice thus obtained, pour it over the cleaned quinces together with the sugar and the lemon juice, the salt powder and add another liter of water and boil for 1 hour until it softens well.


Strain the liquid through a fine sieve,

and we put it to boil, on low heat, and every 20 minutes we take it from the composition and leave it at room temperature and if it gels it is ready.


Pour into sterilized jars and put them in a bain marie until they cool by themselves.


Simple and tasty, an ideal dish to keep for the cold winter days. Along with a slice of bread with butter and hot tea.
With the rest of the quince we can make jam or marmalade, adding a few tablespoons of sugar, as much as we like sweet.
Simple, tasty and healthy. So good work and good appetite!


Video: How to Prep a Quince (November 2022).