
After thirty-tree years of enjoying our glorious flowering quince bushes every spring, they fruited for the first time ever last fall! I didn’t know that was a possibility, but it is, and I read that the fruits are edible. Funny. None of the deer, rabbits, or coons took a single bite. They were also hard as rocks. By September, the princely quinces turned a yellow gold, like the autumn leaves, and started to smell like pears or apples. Intrigued, I tried one. It tasted absolutely, mouth-puckeringly astringent and inedible.

But, I had heard of quince jelly, so I began to do some research. Quince is an ancient fruit first linked to Akkadian writings in 2,300 BC.

Although I first encountered quince as a specialty jelly in the U.K, it’s considered a delicacy in the Middle East and Mediterranean regions as well as some parts of Central Asia and Latin America, where it’s often served with cheese and crackers.

To make it edible (to my mind), it has to be poached in some type of syrup to release its pectin and develop its unique floral fragrance and sweet, tangy flavor. Once cooked, it deepens to a rosy red and becomes a prized condiment used with both sweet and savory dishes.

Quince isn’t easy to come by, so you might not be interested in how to prepare and preserve it, but just in case you find some, let me tell you how to make it not only edible but exotic!

Quince Jam
(Makes about 4 cups)
Peel, core and cut 10-12 quince into 8 or so thin slices each
Simmer in a sweet solution for 50-60 minutes, stirring occasional to keep it from sticking. Once the fruit changes from yellow to transparent to reddish, turn off the heat and let it rest until it’s pink and mushy. It will look like rosy applesauce but thicker and stickier, and the finished product is almost red and clear. I used 2 cups of sugar in 3 cups of water, but others recommend honey or other natural sweeteners like date syrup if you want a more authentic, ancient experience.

Quince Tarts
(Makes 12)
Preheat the oven to 350°F.
Pastry:
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 /8 teaspoon salt
2 eggs
4 oz. (1 stick) softened butter
Whisk together lightly, just until it becomes fairly consistent in texture. Press into small pastry shells and prick a few holes in the bottom with a fork.

Okay, so this is ideal (and the most delicious), but if you want to make life easier, use a premade pie crust pastry (such as this gluten-free pastry) and stamp out fluted pastry circles with your tart pans.

Line each tart pan (after you’ve replaced the bottom) by gently adding a circle of pastry. Prick the bottom several times with a fork, then sprinkle over the bottom of each shell:
1 teaspoon sugar
Sprinkle of ground cinnamon
Sprinkle of ground cloves

Fill each pastry shell with:
1 heaping tablespoon whipped cream cheese
1 tablespoon quince jam

Bake 375°F. for 16 minutes or until the edges start to shrink and turn color.

Remove from the oven and allow to cool on the counter. When they are completely cooler, pop them out of their molds and chill until they are cold and you’re ready to serve them.

Serve them with enough whipping cream to make them look full and appealing.
Savor and enjoy!

“Say unto the king and to the queen, Humble yourselves, sit down: for your principalities shall come down, even the crown of your glory” (Jeremiah 13:18). This fearsome prophecy was against Jehoiachin (who was not more than 18) and his mother, Nehushta, who was serving as the queen-mother. It predicted the fall and captivity of Judah for their grievous idolatry, and three months later, on March 16, 597 BC, both were carried off captive to Babylon. I think it would be good for all of us in America to humble ourselves, pray, and seek God’s face in repentance and prayer for our country to turn away from our idols and to serve the true and living God, who alone can bring peace on earth. In ancient times, people made statues out of silver and gold which they worshiped as idols. Today many of us are still making idols out of silver and gold . . . only we use it to buy various luxuries rather than bowing down to statues. May we become better stewards of the silver and gold God allows us to earn!

























































