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Quince peel

Quince peel


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Quince peel can be made from whole quinces or only from the shells and their middle left over from quince jam. The quinces are wiped off the dust on them, washed and sliced ​​together with the peel and seeds, as well as the red apples. Boil together in a pot of cold water (exceeding their level by 5 cm) and leave until soft. Do not mix, so as not to disturb the juice. They are placed in a strainer on which a double gauze napkin is placed. The resulting liquid is weighed. To 1 l of liquid put 1 kg of sugar. Mix the juice and sugar and let it boil until it binds like a sherbet. It can be boiled in 2 days just like the meatball. After it is ready, the pellet is put hot in jars. Allow to cool, then close the jars. It will gel in the jar depending on how hard it was boiled. It can be made even less tied than jam.

This jam is used for tarts, puddings, semolina or rice pudding.


Quince pellet - autumn caress

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When I was little, I couldn't wait to get closer quince time , I knew the jam and the pellet would be made soon. To me, a great honey bee lover, the pellet seemed something similar, the way it flowed slowly over the slice of bread fascinated me, leaving aside the fact that I had fingers to lick afterwards.

Later I learned to do it myself, it's very simple and very cheap. Basically, if you are now making quince or apple jam, it is good to prepare them on the same day or at intervals of one day between them.

Why? Because you no longer spend money on fruit, the pellet is prepared from fruit stalks and peels. Pectin is a natural gelling substance, it is found in the seed box, well hidden in the back of the fruit. After making quince jam, I boiled these stalks, shells and cut about three quarters of apples.

The water they boiled in was just enough to hold them, no more. When the stalks were soft, we strained everything and measured the water in which they boiled. Then I put the pan back on the fire, as much liquid as there was sugar I added, that is, if it was a liter of boiling water I put a kg of sugar, measure by measure.

Bind the pellet immediately, let it boil until you see it start to change color, test by dripping a few drops on the edge of a plate. If they stick together, turn off the heat.

At that stage, the pellet is liquid, but you will see that it solidifies on the back of the spoon you are mixing with. Put the pellet in jars when it is still hot, when it cools it will become a jelly.

It can be eaten directly, for the sake of something sweet, or greased on bread, for breakfast.

In any case, the aroma of quince pellets is fantastic, and the taste and consistency are real caress of autumn .


GUT LIQUOR - RECIPE

ingredients

Optional ingredients:

Method of preparation

In order for the liqueur to have a rich aroma, you must use well-ripened yellow quinces. The green ones are not ripe enough and do not taste good.

Wash down quinces and dirt. Cut them in half and remove the spine with the seeds.

Then put them on the large grater. You need to move as fast as you can at this stage, because once cut or grated fruit oxidizes.

If the quinces turn brown, the shade will change to liqueur. This is where the rose petals come in. They give the liqueur a more beautiful color, but also a special floral aroma.

Another method would be to simply cut the quinces into slices.

Put them in a large jar. Sprinkle the sugar over them.

Quinces are astringent and sour, so they require a lot of sugar. But you can use from ¼ cup or up to 2 cups of sugar. Adjust to taste and need.

Then add the cinnamon stick and rose petals, if using.

Fill the jar with alcohol. You can use vodka or brandy. Vodka must be at least 80 degrees for the liqueur to be concentrated.

Put the lid on and shake the jar a little. Let the quinces soak for 2-3 months in alcohol.

During this period, the jar should be kept in a dark and cool place. Whenever you remember, shake it a little to help extract the flavor from the quince.

Quince liqueur will be tasty enough after 1 month. If you have patience, after 2 months it will have a perfect aroma.

Consume it in small, therapeutic amounts of 30-50 ml per day.

On cold autumn or winter days you can combine it with hot apple cider.

We also offer you other unique quince recipes, which you can try this season:


GUT LIQUOR - RECIPE

ingredients

Optional ingredients:

Method of preparation

In order for the liqueur to have a rich aroma, you must use well-ripened yellow quinces. The green ones are not ripe enough and do not taste good.

Wash down quinces and dirt. Cut them in half and remove the spine with the seeds.

Then put them on the large grater. You need to move as fast as you can at this stage, because once cut or grated fruit oxidizes.

If the quinces turn brown, the shade will change to liqueur. This is where the rose petals come in. They give the liqueur a more beautiful color, but also a special floral aroma.

Another method would be to simply cut the quinces into slices.

Put them in a large jar. Sprinkle the sugar over them.

Quinces are astringent and sour, so they require a lot of sugar. But you can use from ¼ cup or up to 2 cups of sugar. Adjust to taste and need.

Then add the cinnamon stick and rose petals, if using.

Fill the jar with alcohol. You can use vodka or brandy. Vodka must be at least 80 degrees for the liqueur to be concentrated.

Put the lid on and shake the jar a little. Let the quinces soak for 2-3 months in alcohol.

During this period, the jar should be kept in a dark and cool place. Whenever you remember, shake it a little to help extract the flavor from the quince.

Quince liqueur will be tasty enough after 1 month. If you have patience, after 2 months it will have a perfect aroma.

Consume it in small, therapeutic amounts of 30-50 ml per day.

On cold autumn or winter days you can combine it with hot apple cider.

We also propose other unique quince recipes, which you can try this season:


Ingredients Quince pellet

The quinces are cut into pieces and put in a pot of water.

Leave it to boil for about 2 hours, until the quinces are very soft.

Strain the juice. You can strain it directly into a graduated container or measure it afterwards.

Put the liquid in a pot and add as much sugar. I had 600 ml of liquid and I put 600 g of sugar.

Bring to a boil over low heat until well combined.

Pour the quince pellet into sterilized jars. Put a knife blade under the jar so that it does not crack.

Allow to cool, label and store in the pantry.

If you try the recipe, I am waiting for you with impressions or pictures on the Facebook page of the Recipe Book. If you have any questions or concerns, I will be happy to help. Good luck with that!


Quince liqueur. Does the idea make you smile?

October is quince month. So, now that it's their season, let's make the most of it and make jam, jam, jellies, compote and other goodies.

You know how delicious it is quince liqueur? The recipe is very simple. All you need is quince, sugar and alcohol to make it at home.

You do not have to boil the quinces for this recipe, because the pectins they will release will give the liqueur a gelatinous and cloudy appearance.


How to make quince pellet

Autumn is the season for quinces, fruits used in various forms, raw or cooked, but also as treatments in natural medicine. That's why we reveal the secret of quince pellet, in the form of three recipes.

Autumn is quince season

1. Recipe quince pellet shared by grandmother

The ingredients are:

Preparation of quince pellet

Wipe the quinces well from their fine fluff, wash. Cut the peeled quinces into finger-thick slices. They are boiled covered with water together with the seeds and their house. Do not mix the quinces while boiling, so that the juice remains clear.

When the quinces have softened so that they can be easily pierced with the tail of a match, they are slipped through a damp cloth, tied to the legs of an overturned chair. Allow to drain freely so as not to disturb the draining juice.

The juice obtained is left to clear and boiled in a larger bowl. Add 1 kg of caster sugar to 1 liter of juice. The sugar is added gradually. Stir constantly and froth.

When ready, take off the heat and pour hot into hot jars, cover with a napkin. Bind after 2-3 days with two sheets of cellophane or parchment.

Quince peel

2. Recipe quince peel or apple peel

A similar pellet can be prepared from one kg of quince peels, 2 l of water, ½ kg of sugar for 1 liter of juice in which the shells were boiled for about an hour, over low heat. Strain through a thick sieve or gauze. It can be colored with cranberry juice, blackberries, etc., which is added towards the end of cooking. Then proceed as with any pellet.

3. Gina Bradea's recipe for quince jam

"The pellet is made from stalks and shells, which remains from the preparation of jams and marmalades", says Gina Bradea on pofta-buna.com.

It is a very simple recipe for which you need quince, water, sugar. Put shells and quinces with quince seeds on the fire, covering them with water. The pulp of the fruit can also be used, but the stalks and seeds have a lot of pectin.

Bring to the boil until it softens completely and the fork enters very easily. If you find that the water has dropped too much, add a little more water. Strain the juice and measure in such a way that you have equal amounts of fruit juice and sugar. At 220 ml of juice, says Bradea, put 220 g of sugar.

Then, the pellet is put back on the fire and boiled for about 10-15 minutes from the moment it boils. Check with a spoon how it flows and you will see when it coagulates. Place the jars on a stainless steel tray, pour the pellet. Tighten the lids tightly, put the jars face down, covered with a blanket.


How to make quince pellet

Autumn is the season for quinces, fruits used in various forms, raw or cooked, but also as treatments in natural medicine. That's why we reveal the secret of quince pellet, in the form of three recipes.

Autumn is quince season

1. Recipe quince pellet shared by grandmother

The ingredients are:

Preparation of quince pellet

Wipe the quinces well from their fine fluff, wash. Cut the peeled quinces into finger-thick slices. They are boiled covered with water together with the seeds and their house. Do not mix the quinces while boiling, so that the juice remains clear.

When the quinces have softened so that they can be easily pierced with the tail of a match, they are slipped through a damp cloth, tied to the legs of an overturned chair. Allow to drain freely so as not to disturb the draining juice.

The juice obtained is left to clear and boiled in a larger bowl. Add 1 kg of caster sugar to 1 liter of juice. The sugar is added gradually. Stir constantly and froth.

When ready, take off the heat and pour hot into warm jars, which are covered with a napkin. Bind after 2-3 days with two sheets of cellophane or parchment.

Quince peel

2. Recipe quince peel or apple peel

A similar pellet can be prepared from one kg of quince peels, 2 l of water, ½ kg of sugar for 1 liter of juice in which the shells were boiled for about an hour, over low heat. Strain through a thick sieve or gauze. It can be colored with cranberry juice, blackberries, etc., which is added towards the end of cooking. Then proceed as with any pellet.

3. Gina Bradea's recipe for quince jam

"The pellet is made from stalks and shells, which remains from the preparation of jams and marmalades", says Gina Bradea on pofta-buna.com.

It is a very simple recipe for which you need quince, water, sugar. Put shells and quinces with quince seeds on the fire, covering them with water. The pulp of the fruit can also be used, but the stalks and seeds have a lot of pectin.

Bring to the boil until it softens completely and the fork enters very easily. If you find that the water has dropped too much, add a little more water. Strain the juice and measure in such a way that you have equal amounts of fruit juice and sugar. At 220 ml of juice, says Bradea, put 220 g of sugar.

Then, the pellet is put back on the fire and boiled for about 10-15 minutes from the moment it boils. Check with a spoon how it flows and you will see when it coagulates. Place the jars on a stainless steel tray, pour the pellet. Tighten the lids tightly, put the jars face down, covered with a blanket.


How to make quince pellet

Autumn is the season for quinces, fruits used in various forms, raw or cooked, but also as treatments in natural medicine. That's why we reveal the secret of quince pellet, in the form of three recipes.

Autumn is quince season

1. Recipe quince pellet shared by grandmother

The ingredients are:

Preparation of quince pellet

Wipe the quinces well from their fine fluff, wash. Cut the peeled quinces into finger-thick slices. They are boiled covered with water together with the seeds and their house. Do not mix the quinces while boiling, so that the juice remains clear.

When the quinces have softened so that they can be easily pierced with the tail of a match, they are slipped through a damp cloth, tied to the legs of an overturned chair. Allow to drain freely so as not to disturb the draining juice.

The juice obtained is left to clear and boiled in a larger bowl. Add 1 kg of caster sugar to 1 liter of juice. The sugar is added gradually. Stir constantly and froth.

When ready, take off the heat and pour hot into warm jars, which are covered with a napkin. Bind after 2-3 days with two sheets of cellophane or parchment.

Quince peel

2. Recipe quince peel or apple peel

A similar pellet can be prepared from one kg of quince peels, 2 l of water, ½ kg of sugar for 1 liter of juice in which the shells were boiled for about an hour, over low heat. Strain through a thick sieve or gauze. It can be colored with cranberry juice, blackberries, etc., which is added towards the end of cooking. Then proceed as with any pellet.

3. Gina Bradea's recipe for quince jam

"The pellet is made from stalks and shells, which remains from the preparation of jams and marmalades", says Gina Bradea on pofta-buna.com.

It is a very simple recipe for which you need quince, water, sugar. Put shells and quinces with quince seeds on the fire, covering them with water. The pulp of the fruit can also be used, but the stalks and seeds have a lot of pectin.

Bring to the boil until it softens completely and the fork enters very easily. If you find that the water has dropped too much, add a little more water. Strain the juice and measure in such a way that you have equal amounts of fruit juice and sugar. At 220 ml of juice, says Bradea, put 220 g of sugar.

Then, the pellet is put back on the fire and boiled for about 10-15 minutes from the moment it boils. Check with a spoon how it flows and you will see when it cools. Place the jars on a stainless steel tray, pour the pellet. Tighten the lids tightly, put the jars face down, covered with a blanket.


Eugenia's quince pellet is the winning product of the Lidl Camera Seekers campaign

Eugenia's quince pellet is the Lidl product created for the first time according to an authentic housewife's recipe and arrived, today, on the tables of all Romanians as part of the Cămara Noastra range. In addition, the winner also received the prize of 10,000 euros.

Eugenia's quince pellet is the first product from the Cămara Noastra range that arrives in Lidl stores after it was discovered right in a Romanian's pantry. The recipe belongs to Mrs. Eugenia Mac, from Constanța, and contains a lot of quince: for every 100 g of quince you need 210 g of quince. The product is available in 380 g jars (8.99 lei / jar) and, like all products in the Cămara Noastra range, it is produced in Romania according to authentic recipes. It can be found during the Romanian Week, between October 30 - November 5, in all Lidl stores in the country.

Our pantry is a range of soul for us, a range that offers Romanians the opportunity to taste authentic recipes from the most varied - from the most famous, cooked throughout the country, to regional delicacies, known only by locals. And because authentic taste is so important to us, we are very happy that, now, Our Chamber includes Eugenia's Quince Pelt, created according to the recipe of a Romanian housewife, who has been preparing it for generations in this way.”, said Cristina Hanganu, Director of Communication and CSR, Lidl Romania.

Eugenia's quince pellet was chosen by Chef Florin Dumitrescu and Andrei Aradits, from the 13 finalists of the Chamber Seekers contest, all cooked according to authentic family recipes. On the last hundred meters there were dishes such as the pumpkin jam with rhubarb from Camelia Roșu from Alba Iulia, the mushroom zacusca prepared by Dana Fleacă from Sibiu or the baked pepper salad of to Costin Constantin from Iași. Following the trial, Mrs. Eugenia Mac won the grand prize of 10,000 euros and the chance for all Romanians to taste the delicious quince skin, which Lidl customers can find in stores today.

Of all the treasures hidden in the pantries of the Romanians I visited, the quince pellet seemed to me the most interesting. Besides the fact that it has a special taste, slightly sweet-bitter, extremely fragrant, quince pellet is extremely versatile. You can use it both for desserts and to give a special flavor to red meat or game dishes”, said Chef Florin Dumitrescu.

Eugenia's quince pellet debuts at Lidl during Romanian Week, which takes place between October 30 and November 5. This week, Lidl customers can also enjoy the other authentic Romanian products from the Cămara Noastra range, including apricot compote (4.99 lei / jar), baked Ceptura roll (2.99 lei / 100g), pickled gogonele (2.49 lei / jar) ) or bellows cheese (13.99 lei / piece).

Lidl is one of the top retailers in Europe. The company is present in 30 countries around the world and operates approximately 10,000 stores and over 150 logistics centers in 28 countries worldwide.

Every morning you can receive for free, directly to your e-mail address, the latest news from Retail & FMCG - food retail and FMCG industry.


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 pellets, 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!


Video: How to eat a Quince. Easy Baked Quince Recipe


Comments:

  1. Kerrick

    This is a very valuable opinion

  2. Ethelbald

    Congratulations, it is simply magnificent idea

  3. Fagen

    Wonderful, this valuable information

  4. Chann

    My God! Well and well!

  5. Milton

    Cool, I liked it

  6. Machar

    Wacker, it's the simply excellent phrase :)



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