Useful qualities
Japanese quince, or Chaenomeles, grows in the Caucasus, southern Ukraine, and Central Asia. Nature has endowed this tart and sour fruit with a unique composition. Vitamins and minerals found in it:
- Group B
- Large amount of ascorbic acid.
- Nicotinic acid (PP).
- Iron.
- Potassium.
- Calcium.
- Copper, etc.
In addition to vitamin C, it is rich in organic acids, such as malic and citric acids, pectins, and essential oils.
The presence of fiber and pectins helps improve the functioning of the stomach and intestines. Quince is indispensable in the fight against anemia due to the presence of iron and copper. It exhibits antioxidant properties, helping to cleanse blood vessels, liver and kidneys.
It helps to cope with colds faster and strengthens the immune system. Its sour taste alleviates nausea, vomiting, and increases appetite.
Quince and honey
Quince, also called false apple, is rarely consumed fresh. How to prepare fruit to preserve its beneficial properties as much as possible? This can be jam, juice, candied fruits or dried slices for compote.
One of the best ways to achieve maximum benefits and get a delicious dish is baked quince with honey. Everyone knows the beneficial properties of beekeeping products, including honey. It has an anti-inflammatory, expectorant, antioxidant effect on the body, and helps strengthen the immune system. During the cooking process, quince and honey complement each other, mutually enhancing their beneficial properties.
Quince baked with honey and nuts is a delicious delicacy and an excellent substitute for confectionery. It can be eaten by small children, weakened patients and pregnant women. A dessert made from chaenomeles will speed up recovery from a cold and improve the functioning of the gastrointestinal tract. Baked fruit has a beneficial effect on the liver and kidneys.
Cooking methods
Here are some simple recipes for quince with honey.
In the oven
The fruit must be washed and wiped thoroughly to remove lint from the peel. Cut into two halves and remove the seeds. Place a small amount of honey in the hole. By the way, you can use crystallized honey. You can sprinkle a little sugar on top.
Place the prepared fruits on a baking sheet and place in a preheated oven for about half an hour. Oven temperature - 180 degrees. The degree of readiness is determined by the softness of the fruit.
In a microwave oven
Modern technology makes cooking easier, so to reduce the baking time of the “false apple,” housewives cook it in the microwave. The process of preparing fruit is similar to the previous recipe. Bake the fruit in the microwave oven for 5-8 minutes.
You can bake chaenomeles not only as a whole, but by cutting off the top or cutting it into two halves. The fruit, cut into slices, is placed in a fireproof dish or microwave-safe dish, and topped with a small amount of honey (a couple of tablespoons).
You can add a little sugar to create more syrup. When serving, sprinkle with powdered sugar or pour over the resulting syrup.
Chaenomeles with honey and nuts
A popular dessert in the East is made from quince with honey and nuts. Here is the recipe for this delicacy. For five pieces of “false apple” you will need 150 grams of honey, 120 grams of peeled walnuts, 50 grams of butter. The nuts are first lightly toasted and crushed, but not to the smallest crumbs.
Mix the specified amount of honey and nuts until a paste-like mass is formed. We wipe the washed fruits, removing hairs, and cut them in half. After removing the seeds, fill the recesses with a small amount of butter and nut-honey paste.
Place the prepared fruits on a baking sheet, pour a small amount of water on the bottom and place in a heated oven. After 30-40 minutes the dish is ready, the fruit can be sprinkled with powdered sugar on top.
As a baking option, we present a popular oriental recipe. In it, the quince is not cut into two halves, but the top is cut off, leaving it as a lid. Carefully remove the seeds, being careful not to damage the peel.
The recess is filled with a mixture of honey and chopped nut mass. You can add some washed and dried raisins. We close the cut lid on top and wrap each fruit in foil. Place the baking tray with the fruit in the oven for half an hour.
Juicy domestic duck in a sleeve with quince and prunes
If you want to try something more exotic than the usual poultry with apples, prepare a dish with prunes and quince. They perfectly complement the taste of meat, absorb excess fat and “give” their flavor to it. This bird can be prepared both for a festive table and on an ordinary day to please loved ones.
Try cooking duck in a sleeve according to one of the recipes in today's episode, and the result will pleasantly amaze you. Share them on social networks, and I will definitely delight you with new, delicious dishes at our next meetings.
For the recipe you will need:
- duck legs - 3 pcs.
- quince - 1 pc.
- salt - to taste
- mixture of peppers - to taste
- oil for frying.
Recipe:
Rinse the duck legs under running water, dry with paper towels and cut the skin (only the skin with fat, not reaching the meat) crosswise. Rub with spices and salt on all sides.
Shake off excess spice from duck legs and place skin side down in hot pan. Quickly fry on both sides until a crust forms. The fat from the pan can be drained and used in other recipes (such as duck leg confit).
Cut the quince in half, cut out the seed pod, and then cut into slices.
Pour a little rendered fat into a heat-resistant form and place the duck ones. Place quince slices in between the duck legs. Sprinkle lightly with salt and pepper mixture. Cover the dish with meat with foil and place in the oven at 180C. Cook for about an hour. About 10 minutes before the end of cooking, remove the foil so that the quince browns. Place the finished duck legs on a plate, garnish with baked quince and boiled rice. Bon appetit!
Quince with honey and pumpkin, apples
Japanese quince goes well with apples and pumpkin when baked in the oven.
Here are a couple of recipes.
Recipe No. 1
For this recipe, small pumpkins weighing no more than one and a half kilograms are suitable. We choose pumpkin fruits of such a shape that they stand stable on the baking sheet. Cut off the top of a washed pumpkin and remove the seeds. Next you need to take a quince and an apple, cut into small slices.
Fill the inside of the pumpkin with fruit, honey, nuts and raisins, and put a small amount of butter on top. Cover the pumpkin with the cut lid and place in the oven for 30 minutes. An exquisite dessert is ready without much hassle, and its benefits are greater than those of cakes and pastries.
Recipe No. 2
To prepare this dish you will need two apples and quinces and half a kilogram of pumpkin pulp.
All ingredients are cut into pieces or small slices. We make baskets from foil and fill them with chopped fruit. You can use ready-made molds. Place the filled baskets in the oven. Grind the finished softened components with a mixer, add a tablespoon of lemon juice and honey.
Puree can be used for breakfast, to satisfy hunger or the desire to eat sweets. It will add strength and improve your mood.
Recipe for duck with potatoes baked in a sleeve in the oven
A simple recipe, tested more than once, which always gives excellent results. The meat is marinated in honey-mustard sauce, which gives it a sweetish-spicy, very pleasant taste. You can add any spices to the marinade to your taste, but rosemary, basil, thyme and coriander go best with duck meat.
You will need:
- 1 duck weighing 3-4 kg;
- 3 tbsp. honey;
- 3 tbsp. mustard;
- 8-10 medium potatoes;
- 1-2 onions (optional);
- 1-2 tbsp. lemon juice;
- 1 head of garlic.
Cooking process:
1. Before cooking, the bird must be prepared. Even on a plucked carcass from the supermarket there are small feathers that need to be singed and plucked. After this, it should be washed and dried well so that no moisture remains on it.
2. Rub the meat with salt and pepper, let it sit for a while.
3. Peel the onion, cut into half rings and fry until golden brown.
ARTICLES ON THE TOPIC:
4. Peel the potatoes and boil for 5-10 minutes to help them bake faster.
5. Mix mustard with lemon juice and honey (if the honey is thick, it should be slightly warmed). Mix the ingredients to form a thick, homogeneous marinade. Coat the duck and leave to marinate for several hours.
6. Stuff the bird with onions and potatoes, place it in a sleeve, wrap the edges and place in the oven for 40-50 minutes.
7. After this, turn the carcass over and bake for another half hour.
After this, cut the sleeve and place the dish in the oven for another 30 minutes to form a golden brown crust.
For more recipes for cooking duck with potatoes, see another article.
Methods of preparing for the winter
There are various ways to prepare quince for the winter.
You can make preserves, jams, candied fruits, and preserve juice.
Quince juice recipe
To prepare it you need:
- squeeze the juice from the quince, strain;
- add boiled water to the cake at the rate of 120 ml per kilogram, heat to a boil;
- squeeze out the liquid and mix with juice;
- pour into jars, sterilize for fifteen minutes;
- close with lids.
Syrup for the winter
One and a half kilograms of sugar are added to the squeezed juice (per liter of juice).
Boil for five minutes, strain, pour into jars, and roll up.
Jam
Aromatic jam is made from quince prepared according to the following recipe:
- Ripe fruits are peeled, seeds removed and cut into slices.
- Place quince pieces into a syrup prepared in advance from 1.5 kilograms of sugar and three glasses of water and bring to a boil.
- Repeat bringing to a boil every other day, cook for the third time until tender, and distribute into jars.
Candied fruit
If the boiled slices are removed from the syrup, dried in a warm oven, sprinkled with sugar, then the candied fruits are ready for the winter.
They are laid out in jars, closing tightly with lids.
Jelly
Quince can not only pleasantly diversify your daily diet, but also have a beneficial effect on health. It is especially useful for stomach diseases and women's ailments.
Quince: healing properties
Quince is rich in useful substances - citric, malic, tartaric acids. It also contains sugar (fructose) - up to 12 percent. This fruit also contains a lot of pectin and essential oils.
The most surprising thing is the presence of a huge amount of iron in the fruits. 100 g of product contains 2 daily requirements of this element! Quince is also high in copper and vitamin C.
Avicenna considered this fruit to be the best medicine, good for strengthening the stomach and restoring the liver. By prescribing quince juice to patients suffering from stomach and liver disorders, he not only cured people’s ailments, but also strengthened their overall health.
Ripe quince is the same color as a regular lemon. It is quite sour, so it is rarely consumed raw.
This fruit helps with anemia, because it contains 2 important substances - copper and iron.
It is also useful for anyone who needs an extra dose of iron. These include pregnant women, nursing mothers, athletes and rapidly growing children.
Recommended dosage: 1 fruit baked with sugar or honey 3 times a day. This dessert can be easily replaced with juice squeezed from 3 quince fruits, which should be used three times a day. Juice is also good to mix with honey. In addition, it is delicious to add quince slices to tea; it will give the drink a unique sourness and wonderful aroma.
The fruit is useful in the treatment of the gastrointestinal tract, as it is rich in tannins and pectins. Traditional healers in many countries use quince compote as a medicine for liver diseases and as an antiemetic. The last property of the fetus should be taken into account by pregnant women who are choosing an effective remedy for nausea.
Quince has a beneficial effect on swelling. Its grains can also be considered as medicine. Even official medicine uses quince grain extract as an expectorant. Traditional healers use it for bronchitis and bleeding.
Quince is also used as an effective external remedy. A decoction of the seeds is used as an anti-inflammatory agent for burns, sore throats, and inflammatory processes in the eyes. Among other things, a decoction of seeds is a good cosmetic product that softens the skin. Poultices made from the juice of the fruit, according to healers, can alleviate the suffering of patients with hemorrhoids.
In their homeland, they are often used as a side dish or an excellent seasoning for meat. Pleasantly smelling fruits are an excellent raw material for sauce and even mustard.
Preparation:
- Rinse the quince well. Wipe it thoroughly. Remove any lint from the peel. Dry. Cut each fruit into 2 parts and remove the core from each.
- Then place the prepared quince in the frying pan, cut side up (non-stick coating is important!). Sprinkle each piece with a spoonful of sugar, carefully pour a small amount of water into the bottom of the pan, cover the pan itself tightly with cooking foil and place the dish in a hot oven.
- Bake the quince at 200 degrees for 2 hours, then remove from the oven and cool.
Prepare the mixture and fry the duck
Remove the duck marinated according to the recipe in the oven from the marinade and place it on a wire rack over the sink. Now you need to prepare the mixture for scalding the duck. Pour water into a saucepan and place over high heat, bringing to a boil. Reduce heat after boiling and pour in wine vinegar. Stir and remove pan from heat. Take a ladle of boiling water and pour it over the duck on the grill until the liquid runs out. The skin should become elastic and change color.
After scalding, be sure to remove excess liquid with towels or napkins. After twenty-five minutes the duck will be ready to bake. Next, according to the duck recipe, you need to turn on the oven and wait for it to heat up to two hundred degrees. Place a high-sided baking tray filled with water on the lower level. Apply sunflower oil to the oven rack and place our prepared Peking duck on it. Place a wire rack over a baking sheet with water and, closing the oven, bake for an hour and a half, checking the readiness of the duck.
While the duck is baking, you need to prepare the sauce. Turn on high heat and heat a special wok pan on it. First pour soy sauce into it and, stirring continuously, bring until thickened. Next add sunflower oil and, stirring, cook for three minutes. Add adjika last, stir and simmer for three to four minutes. The sauce for the duck recipe has been prepared in the oven. We still have time to prepare vegetables for Peking duck.
Wash the cucumbers and the white part of the leek. Cut the onion into thin strips and the cucumber into thin slices. Remove the Peking duck from the oven, baked until done, and cut it into portions. Duck cooked in Peking style is served with fresh vegetables and spicy sauce. The time and effort spent on its preparation pays off with the exquisite taste of the finished dish.
Preparation:
- Preheat the oven to 180 degrees.
- Wash the quince, cut it in half, and carefully remove the core. Cover a baking sheet with foil, grease with butter, and sprinkle with sugar.
- Place the quince on a baking sheet, place 1 tsp in each half. butter, a little nuts and 1 tbsp. l. honey Sprinkle 1 tbsp on top of everything. sugar, sprinkle with the juice of 1/2 lemon, garnish with half a nut.
- Cover with foil and bake in the preheated oven for 40 minutes, then remove the foil and bake for another 20 minutes to caramelize the quince.
Greetings! Both in summer and autumn we continue to make healthy preparations, as well as eat fruits and vegetables in all forms. A very popular autumn-winter dessert in Greece is quince baked in the oven.
, or in Greek -
κυδώνια ψητά στο φούρνο
.
Recently I prepared such a quince myself for the first time, and it turned out like a real Greek woman!
