Quince flavored tequila
With Elaine Corets
Have you ever eaten quince? Quince are in the Rosaceae family, as are apples and pears, and when ripe they are bright yellow and have a wonderful fragrance. This fruit is a bit unusual in that it must be cooked before it can be eaten; when raw the flavor is astringent and bitter but after cooking it is delectable.
Recipes
In case you’re looking for some ideas of what to do with quince, here are some of Elaine’s favorite recipes:
- Easy quince paste (She uses less sugar than this recipe calls for.)
- Quince and Pumpkin Ratatouille (with eggplant, peppers and tomatoes)
- With cranberries – this is great for Thanksgiving.
- Poached quince (Plus lots of good info on preparing and eating quince.)
- Quince Crumble
- Quince vodka (Elaine doesn’t add any sugar at all. She also makes quince tequila, which is fabulous.)
Fresh quince
Quince Procurement
If your interest is peaked and you want to try some of this wonderful fruit then you’re in luck! Local quince will be available for sale starting this week or next.
Elaine’s Dad, Ellis, with his quince tree.
Same deal as last year: Elaine will be selling from her home in Ballard, but she’s not sure yet know how much will be available. The price will be the same as last year: $4/lb. She’s also open to bartering, especially for cheese, eggs and/or honey. She’s sure there will be seconds, which will be sold at a discount.
Please get in touch if you would like to get on the waiting list. You can reach Elaine at: SeattleQuince@gmail.com.
Setting a pan of quince paste. This eaten with Manchego cheese is incredible.
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