Last of the Quince Quartet,
A Saucy Little Number
and
Quince and Wild Plum Cumberland Sauce
Today is the last of my quince quartet posts, which are about quinces and quince recipes curiously enough! I am developing some more new recipes with this wonderful fruit, but I will give you all a break before I post them. This last recipe was a frenzied unplanned one; I boiled a bacon joint the other day and went to the cupboard to get some redcurrant jelly only to find the cupboard was bare ~ in a nutshell I had NONE! As redcurrant jelly is the main protagonist in this classic sauce, I had a brain wave……why not use some lovely home-made quince jelly, eh voila, the problem was solved and the results were superb. I also added a teeny weeny little bit of home-made wild plum jam for texture, and the combination of the flavours was sophisticated and beautifully fruity ~ I am delighted to report that the sauce was a big hit with all the diners and I may never use redcurrant jelly again.
Excuse the poor quality of the photos, but I had to nip outside to surreptitiously takes these shots, as I was serving this meal to friends who were over for dinner. I am sure they think I am bonkers, as one of them found me crouching down by the wooden bird table uttering expletives as my batteries ran out of juice……..we’ve all done it, admit it, maybe not by a bird table though!
This delightful new British classic (Hehehehe!) was served with a boiled bacon joint, steamed potatoes with parsley butter, baby carrots and some good old fashioned pease pudding ~ the ham and pease pudding recipes will be posted on my blog some time soon. It was a wonderful Autumn meal and of course I had some leftover ham for sarnies, I love cold cuts the next day.
To give you all a little recap, here is a list with links of my Quartet of Quince recipe posts!
A Quartet of Quince
I hope you have enjoyed the fruits from my Quince Tree, here it is one more time, leaning against the old stone wall probably having a fag and a natter with the neighbours!
Bye for now, I will be back tomorrow with a naughty little baking recipe! Here is the recipe with printable recipe link, see you tomorrow, Karen.
Quince and Wild Plum Cumberland SauceIngredients:
Zest and juice from 1 orange
Zest and juice from 1 lemon
6 tablespoons quince jelly
3 tablespoons wild plum jam or plum jam
4 tablespoons ruby port
1/2 teaspoon English mustard powder
Method:
Put the quince jelly, wild plum jam, citrus juices and ruby port into a saucepan and stir, then whisk, over a low heat until smoothly amalgamated. Bring up to the boil; add the orange and lemon zest and the mustard powder. Simmer gently for 5 minutes. Pour into a serving jug or bowl, and then leave to cool, this sauce will thicken slightly on cooling but will still be of a thinnish consistency.
Serve with game, ham, bacon, gammon and assorted pies.
PS: Here are my baby carrots a few hours before I served them, a friend brought them over from his potager ~ how’s that for fresh to plate, thanks Jeff!
Amanda says
Some great quince ideas here, thanks Karen. I'll bookmark this for later, when our quinces are in season here in Australia.
Dom at Belleau Kitchen says
Lovely round up to your quince quartet! You pain a very evocative picture. I'd like to step right in.
A Trifle Rushed says
It's wonderful to see Quinces used in so many delicious ways. Jude
PS you have won my give-away!
karin@yumandmore says
wonderful Karen! a great roundup and recipes for a little known and versatle fruit.
Janice says
I enjoyed your little series on the Quince. The jelly sounds great for ham, I can almost taste it.
Karen S Booth says
Thanks Amanda, I will be posting some more later on too…..been developing new recipes this last week.
Karen
Karen S Booth says
Thanks Dom ~ you are always welcome to visit!
Karen
Karen S Booth says
Thanks Jude and O-M-G! I WON! Wow, thanks so much, will be along to see the post later, did not notice it in my updates!
Karen
Karen S Booth says
Thanks Karin! More quince later in the year!
Karen
Karen S Booth says
Thanks Janice, it worked REALLY well with the ham, I was pleased with it!
Karen
La Table De Nana says
And a lovely quartet it has been:)
Thank you for the photos..the recipes..the words..the photos..the time you take..Have a lovely weekend.
Inside a British Mum's Kitchen says
I have never actually cooked with quince but have always loved the idea! I will bookmark this and when I find some quince I'll be set and ready!
Thanks, Mary
Choclette says
Most envious of your wonderful quince tree. I love the flavour of quince, but also the colour when cooked. Having only made quince jelly and poached quinces, it's really interesting to see how you've used this great but underrated fruit.