Quince Jelly With Star Anise Food
QUINCE JELLY WITH STAR ANISE
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our Chicken-Liver Crostini.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes four 1/2-pint-size jars
Number Of Ingredients 5
Steps:
- Place quinces in a large saucepan. Add water, and bring to a simmer over medium heat. Cook, covered, until dark pink and very soft, about 3 hours.
- Pass through a fine sieve, pressing out liquid; discard solids. (You should have 4 cups liquid. If you don't, adjust the amount of sugar used in step 3 to maintain a 1:1 ratio.)
- Bring quince juice, sugar, lemon juice, and star anise to a simmer in a large saucepan over high heat. Cook, skimming foam, until thick and a candy thermometer registers 220 degrees. Plate-test jelly to make sure it is set. Divide between four 1/2-pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 10 minutes. Let stand overnight to fully set before using. Unopened jelly can be stored at room temperature for up to 1 year.
CHICKEN-LIVER CROSTINI WITH QUINCE JELLY
Quince jelly makes a good match for silken chicken-liver pate.
Provided by Martha Stewart
Categories Finger Food Recipes
Yield Makes 30
Number Of Ingredients 12
Steps:
- Line a 4-by-6-inch loaf pan with plastic wrap. Melt 2 tablespoons butter in a large skillet over medium-high heat until foamy. Cook shallots and garlic until softened, about 2 minutes. Add chicken livers, 1 teaspoon coarse salt, and the cayenne, and cook, stirring occasionally, for 10 minutes. Remove from heat, and add wine and thyme. Return to heat, and cook, covered, until liquid reduces by half, about 6 minutes.
- Pulse chicken livers, pan juices, and remaining 10 tablespoons butter in a food processor until smooth. Season with coarse salt and pepper. Pour into pan, and smooth with an offset spatula; refrigerate until set, about 2 hours.
- Preheat oven to 375 degrees. Brush baguette with oil, and toast until golden. Sprinkle with fleur de sel.
- Turn out pate from pan. Spread pate and quince jelly on crostini.
SPICE POACHED QUINCE
Steps:
- Pre-heat oven at 120°C (convention)/ 100°C (fan-forced/convection).
- Peel the quince using a y-peeler. Place the quinces on a sturdy and heavy wooden board. Using a sharp knife, carefully cut the quinces into quarters. Using a combination of a paring knife and melon peeler, remove the pith and core of the quinces.
- Add sugar, bay leaf, star anise, vanilla, lemon zest and juice, honey and water to a wide oven-safe cooking pot. Simmer gently on medium-low heat for 5-8 minutes until the sugar has melted. Remove from heat and add all the quince quarters to the pot. Ensure that the quince slices are covered with the poaching liquid. Place a baking paper over the quinces and cover with the pot lid.
- Poach in a pre-heated oven at 120°C (convection)/ 100°C (fan-forced) for 4 hours.
- Remove from oven and cool completely. Scoop the poached quince slices gently from the pot and into a clean glass container. Top with some of the poaching liquid. Cover with an air-tight lid and store in the fridge for up to 2 weeks.
- Strain and pour the remaining poaching liquid in glass jars. Cover with air-tight lids and store in the fridge for up to 2 weeks.
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- Combine fruit, muslin bag, the water and juice in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until mixture is pulpy. Discard muslin bag.
- Add sugar; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until jam jells when tested.
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- Put the quinces, sugar, honey, lemon juice and bay leaves in a large heavy-based pan (one with a lid) and add 500ml cold water. Set over a medium-high heat and bring to a simmer. Turn down the heat, cover with the lid and cook the quinces, stirring regularly, for 1 hour 30-50 minutes until very soft (see food team’s tip).
- Switch off the heat and allow the liquid to cool to room temperature. Pour everything into a sieve lined with muslin (or a clean J-cloth) set over a pan. Either leave the juice from the fruit to drip through of its own accord or gather up the cloth and encourage the juice out by gently squeezing the fruit. Either way you need 500ml liquid. If you’re shy of this quantity, return the cooked fruit to the pan, add a splash of fresh water, mix it up, then squeeze it out again (see Gill’s tip).
- Warm the fragrant quince liquid to just below boiling point, squeeze any excess water from the soaked gelatine leaves, add them to the pan, then stir well to dissolve.
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You can pep up your quince jelly to all it your own. Add any of the following spices or ingredients in small quantities (taste test and adjust to your needs): star anise - for a …
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- Bring to a boil and cover your pot to cook your fruits through. The quince need to be soft cooked so that the fruits infuse the water.
8 EMERGING HEALTH BENEFITS OF QUINCE (AND HOW TO EAT IT)
From healthline.com
- Rich in nutrients. Quinces contain fiber and several essential vitamins and minerals, making them a nutritious addition to almost any diet. A single, 3.2-ounce (92-gram) quince provides the following (3)
- Contain potent antioxidants. Many of the benefits associated with quinces can be attributed to the fruit’s rich supply of antioxidants. Antioxidants reduce metabolic stress, lower inflammation, and protect your cells against damage by free radicals, which are unstable molecules (4).
- May help manage pregnancy-induced nausea. Some of the most common symptoms during early pregnancy are nausea and vomiting. Some research indicates that quinces may help relieve these symptoms.
- May relieve digestive issues. Quinces have long been used in traditional and folk medicine to treat a variety of digestive disorders (2). Recent research suggests that quince extract may protect gut tissue against damage related to inflammatory bowel diseases (IBD), such as ulcerative colitis.
- May treat stomach ulcers. Early research suggests that plant compounds in quinces may help prevent and treat stomach ulcers. In a test-tube study, quince juice inhibited the growth of H. pylori, a bacterium known to cause stomach ulcers (2).
- May reduce acid reflux symptoms. Several studies suggest that quince syrup may help manage symptoms of gastroesophageal reflux disease (GERD), commonly known as acid reflux.
- May protect against certain allergic reactions. Quinces may alleviate various allergy symptoms by suppressing the activity of certain immune cells responsible for allergic reactions (2).
- May support proper immune function. Quinces may support your immune system. Several test-tube studies reveal it has antibacterial properties that may help prevent the overgrowth of certain harmful bacteria, such as E. coli and S. aureus (2).
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