How useful is quince as it is and what delicious can you cook from it?

Despite the fact that the Caucasus is considered to be the birthplace of this fruit, now it grows throughout the south of Europe, in Asia, America, and sometimes it is found even in Africa and Australia. For most people, this traveler is associated with autumn, with an oriental market and a unique aroma that cannot be confused with anything else. As a rule, on fruit stalls, the quince is the brightest and sunniest autumn representative. How is this gift of nature - this question is not simple. The fact is that the fragrant fruit has a fairly solid texture and a specific tart flavor, so not everyone will just bite it like an apple.

At its core, this garden beauty is a close relative of the familiar apple. However, there are much more vitamins in it. So, even in Ancient Greece, it was used not only as a fruit, but was also widely used as a medicine for colds, gastrointestinal disorders, as an antiseptic, hemostatic, and also for the prevention of diseases of the liver, gall bladder and heart. Quince contains a huge amount of vitamins PP, E and C, as well as many from group B. In addition, it is rich in copper and phosphorus, potassium and sodium. Protein tannins, which are also famous for quince, give a specific astringent taste. How to eat this fruit, many do not understand mainly because of their high content. However, with heat treatment, astringency usually goes away. Undoubtedly, the necessary elements are also destroyed, but still there are enough of them left to benefit the body.

Of this fruit, like many others, jams and jams are often made that not only improve the taste, but also allow you to save it as a reserve for the winter. In addition, this lesson is not very troublesome, and there are quite a few options for using various kinds of additives. Therefore, to the question: "What to cook from quince?" most housewives unequivocally answer: "Of course, jam." In the future, it can not only be consumed with tea, but also added to cakes, cookies and other desserts.

So, per kilogram of ripe aromatic quince take 1200 grams of sugar and 300 ml of water. In principle, these products are quite enough to get an excellent result. However, those who find this recipe to be commonplace can take another glass of peeled walnuts, a couple of lemons (along with the peel), or a zest of several oranges.

First quince is prepared. As it is in nature, it is covered with a layer of pollen (like peaches), which must be washed thoroughly so that its particles do not get into the jam. Then it is divided in half, the core is taken out, the skin is cut and cut into slices. In principle, the skin can be left, but without it, quince will be more tender. To make the dish fragrant, first prepare a decoction of skins. To do this, they are poured with water, brought to a boil, wait a couple of minutes, and then removed from the heat and discarded, leaving only liquid.

Sugar is added to the broth, cut into small slices of lemon (or an orange skin) and brought to a boil. After that, quince slices and nuts (if used) are sent to the syrup. The jam is boiled 15 minutes after boiling and removed from the heat. After 5-6 hours, the process is repeated, but lasting about 5 minutes. Then the mass is laid out in sterile jars and closed. You can store jam in a cool, preferably dark place.

Quince, both fresh and in the form of jam, can be a great filling for pies and pastries. For example, a recipe using ready-made puff pastry will create an excellent dessert in just half an hour. For it you will need quince jam or fresh fruits (then they are pre-stewed with sugar). Roll out the dough, forming baskets (you can use a cupcake mold), put quince inside and bake in a not very hot oven for about 20 minutes. Serve sprinkled with powdered sugar.