Without a pressure cooker, steam the quince, being certain the pan never dries out, until they are fully tender. To puree, pass through a food mill fitted with the smallest blade. Makes about 3 ...

Membrillo (quince cheese, in English) is a thick, red paste made from a puree of quince cooked down until firm and gelatinous. Baked whole: Quinces can be baked whole—skin, seeds, and all—in a ...

First, make the quince puree. In a small saute pan, lightly toast the cinnamon sticks and cardamom pods until warm and fragrant. Do not burn or let them smoke. Transfer spices to a large pot with ...

This version layers silky, just-set custard over ruby-red quince puree. It’s topped with a heavy grating of nutmeg for a nostalgic spice-scented finish. Place all the quince, sugar, water and ...

Quince puree, pickled mustard seeds, candied pepitas, apple... it's the whole green package! Ingredients 1 pound butternut squash 1 tespextra-virgin olive oil 8 sprigs lemon thyme 1⁄2 tsp sea ...

It's on to the Final Four for New Jersey-born chef Britt Rescigno, who defeated James Beard award-winning chef and fellow Jersey native Amanda Freitag on Sunday night's episode of Food Network's ...

Drain cooked quince and puree while warm to a smooth pulp. Scrape warm quince puree into a heatproof bowl, and rest bowl on a saucepan of simmering water. Make sure the bowl does not touch the water.

Allow to cool and trim with a peeler (2 mins). • Put quince puree, ginger beer, glucose and sugar into a pan and bring to the boil (10 mins). • Allow to cool over ice bath (10 mins).