Processing the quince allows you to extract its full flavor and retain valuable vitamins and minerals. Jams, preserves, juices and tinctures become a perfect way to enjoy fruit throughout the winter, introducing the natural sweetness and aroma of autumn into the kitchen.
A fruit with an intense aroma and a characteristic, slightly tart taste, which for many of us may be too pronounced in its raw form. This is of course the pear quince. It is best when processed, in the form of jams, juices, jellies or compotes – we do not recommend it raw. It is during heat treatment that the fruit becomes soft, aromatic and sweet. Processing quince also allows you to preserve its valuable properties – vitamin C, fiber and antioxidants, which support the immune system and the digestive system. You can prepare jam from it with the addition of pears or apples, which softens the sourness and gives a delicate sweetness.
Quince juice combined with honey becomes an ideal warming drink on cold days, and jellies with spices are a great addition to cakes. Thanks to processing, quince also becomes easy to store, which allows you to enjoy its taste all winter long. This is a simple way to introduce something healthy, aromatic and truly unique to the kitchen, and at the same time appreciate the potential of quince, which in its raw form is often underestimated.
Pear quince is a fruit worth having on hand, especially after processing, because in this form its taste becomes more delicate and its nutritional properties still remain. What properties does pear quince have? It contains a lot of vitamin C, which supports immunity, has antioxidant properties and helps fight oxidative stress. It is also a source of fiber, which regulates digestion, supports intestinal function and helps maintain stable blood sugar levels. Quince is also rich in minerals. The potassium it contains supports the proper functioning of the heart, magnesium has a beneficial effect on the muscles and nervous system, and phosphorus is necessary for strong bones and teeth.
The fruit also has anti-inflammatory and gently cleansing properties, which is why it was traditionally used in syrups for colds. After processing, quince retains most of its nutrients and acquires a sweet and sour taste, which is perfect for jams, juices and jellies. It is universal in the kitchen and allows for many culinary experiments – from desserts to tea additions – and at the same time easily enriches the diet with vitamins and minerals.
Pear quince is a fruit that may seem difficult to use in the kitchen due to its tart taste, but in fact it offers a lot of possibilities. What to make with pear quince? You can use it to prepare classic jams that retain vitamins and minerals, and at the same time are tasty and universal, such as quince jam, which is great on sandwiches or as an addition to desserts.
Quince is also suitable for preparing unique drinks that are aromatic and warming, such as quince tincture with honey and ginger. This tincture combines the sweetness of the fruit with the spicy aroma of ginger, and at the same time preserves the health properties of quince, supporting immunity on cold days. We also cannot forget about classic jams, which can be used in various dishes – for tea, cakes or as an addition to cheese. Quince jam has a pleasant, slightly sour taste that perfectly balances the sweetness of other ingredients. Thanks to preserves, quince becomes easy to store and available throughout the winter, and its nutritional values, such as vitamin C, fiber and minerals, are preserved. Processed quince offers many culinary possibilities, from sweet desserts to aromatic additions to dishes. Thanks to this, the hard and sour fruit turns into a tasty, valuable ingredient.
Source: Terazgotuje.pl
