I love quinces and they only have a short season (right now down in the cool southern states) I am hoping someone knows where I can purchase them here in sunny Brisbane so I can bake some ruby slices for desserts and make quince paste to enliven a cheese platter. I planted a native quince last year and am hoping to see some fruit from it eventually, nothing at the moment as it has struggled, it died right down in the dry (thought I'd lost it) but since the last rain it is bushing up so there is hope. Thanks in anticipation ...

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  • I also found them at a shopping centre on Robinson Road at Aspley East. 

  • Hi Susane,

    I bought some quinces a few days ago : 18/6/13  from Milton Fruit Bowl at 12 Baroona Rd Milton Shopping Village.

    http://www.miltonfruitbowl.com.au/ 

    I cooked them in a sugar syrup with vanilla bean .

    • And you didn't invite me ;)
      Enjoy, my yearly yearning has been satisfied :)
  • Coco's at Buranda have them this week 12/6  - they are ripe and $4.99 kg - which is a good price. I get mine usually from a friend in Stanthorpe, and make jams, poached and jelly!

  • Found some today at Lawnton Country Mkts Susanne, for $4.99kg. I bought one...not sure if one is any use but I was curious never having seen one before.

    • Don't try to eat it uncooked, it is not palatable.
      Also be aware that it appears to be hard but it bruises easily. The fruit merchant on Sandgate Rd at Clayfield had many bruised fruit from bad handling, he was selling them at $2 each which worked out around $5 kg for the large fruit.
      The easiest way to cook it is to make a sugar syrup, recommendations are 1 sugar to 1 water (I only ever use half the sugar) immerse your quartered and cored or whole peeled fruit and slow cook till soft and rosy. Yes the opaque bland colour will change to clear rose.
      You can also pop them covered in a very slow oven overnight. Cinnamon sticks, cloves, lemon rind all can be used to give a hint of difference.
      First off I'd not add anything as the flavour is subtle and best tried unadulterated.
      • Thanks Susanne. I'll try one of your suggestions. I did wonder if I cut add cut pieces to the baked rice custard I'm making?

        These are quite big fruit - about a handful each.

        • I've only ever cooked them by themselves whole or quartered, over a low heat slowly.

          They are certainly soft and edible well before they start to change colour so you could give it a go.

          You could try very thin slivers but the fruit is hard to cut raw.

          When raw I've only cut the fruit into quarters or eighths.

          Thinking aloud I've never tried grating or cutting rounds from the outside of the whole fruit, I feel it may still tend to 'splinter' but maybe give that a go and tell us how you manage.

          • Too late this time - custard is cooked :)

            I think I need to get to know the fruit from scratch before I start doing anything random with them. I'll cook this one as you suggest above.

  • Thanks Susanne !

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