Before the blossoms have all fallen, I want to share these pictures of my Pineapple quince trees. Like other quince varieties, they grow no more than fifteen feet high, and each forms an umbrella-like canopy. The trees blossom profusely, with pale pink flowers that are bigger than the blooms of all my apples and pears. The quince trees’ springtime appearance is outdone only by their glory of autumn, when their hundreds of big, golden, pear-shaped fruits perfume the garden with their tart fragrance.
Prior to the invention of packaged pectin, nearly every American farmstead or garden had a tree like this, if the climate allowed, because quince is an excellent source of pectin. The tart, light-colored juice combines well with other fruits and juices and with spices such as ginger, cinnamon, and nutmeg. The fruit is hard and mildly astringent, but when cooked it mellows and softens, without losing its shape, and with long cooking it turns from white to a startling ruby red. You can poach quinces in wine and honey, stew them with meat (as do cooks in the quince’s Caucasian homeland), and add them to apple pies and applesauce. You can make quinces into jelly, preserves, wine, syrup, membrillo, and liqueur. And you can probably do all this with the harvest of one mature tree.
Even if you’re not sure you like the fruit, consider planting a quince tree. You need only one, because it will self-pollinate. You won’t have to spray it; the hard fruit resists both apple maggots and coddling moths. You can think of your quince tree, if you like, as an easy-care ornamental.
But do try using the fruits. Here’s a very simple recipe for an aromatic syrup that’s delicious in either hot tea or iced water.
Raw Quince-Honey Syrup
Use a sturdy knife to slice the quinces. For coring, a tool that looks like a thick, sharpened little spoon works best.
1 pound peeled and cored quinces, cut into 3/4-inch cubes
2 cups honey
Layer the quince cubes and honey in a quart jar. Cap the jar tightly, and let it stand at room temperature for two weeks.
After two weeks, drain off the syrup and pour it into sterilized jars. Cap the jars, and store them in the refrigerator or another cool place. The syrup should keep well for months.
Eat the shriveled quince cubes as candy, if you like, or simmer them in white or rosé wine and serve them with roast poultry or pork.