Sunday, February 6, 2011

what is normal?

Years ago I sang that line as Trina in Falsettos. It's a good question.

After 3 weeks away from home I needed some normalizing, normalization, normalness. Only one place to find that: in the kitchen.

Since our freezer door barely closes, I started there, and pulled out the vodka soaked fruit that I'd used to make fruit infused vodka. Nothing shall go to waste! The vaguely alcoholic gooseberries, currents, green grapes, and sumac berries are now a fantastic, not-usually-found-in-nature vermillion jelly. Don't let the photo fool you; I've got at least 10 half pint jars. Always more than I expect.


Next stop: refrigerator. Six giant quinces have filled the fruit drawer since Christmas and their pervasive perfume reminded me that I'd better do something with them asap. I've been missing fresh fruit lately (big surprise) and while quinces are WAY too hard to eat out of hand, they're delicious poached. What could be easier than a vanilla bean, a few star anise, very light simple syrup, and peeled, cored, sliced quinces, in the slow cooker for 8 hours?

Bonus: I now have 2+ pints of brilliant red, quince poaching liquid. Far too beautiful and tasty to throw away. I've canned it for now, but I'm pondering what wonderful thing(s) I can make with it. Reduce it to a syrup and pour over the quinces with yogurt? Freeze into a sorbet? I'd appreciate suggestions.

5 Comments:

At February 6, 2011 at 10:31 PM , Blogger meemsnyc said...

I bet they would be good spritzer drinks. Pour some of that liquid with seltzer. Yummy.

 
At February 7, 2011 at 2:54 AM , Anonymous Leda Meredith said...

Quince sorbet sounds delicious, and it would have that gorgeous color...

 
At February 7, 2011 at 5:06 AM , Blogger Marie said...

For the life of me, I cannot remember what I did with my "It" leftovers. Think I put them in a tart, raw and vodka-y...

 
At February 7, 2011 at 3:28 PM , Anonymous Anonymous said...

Mmmm! Delicious winter surprises. What about some sort of liquer with the quince liquid? Or thicken and use in a meringue pie? I did that with silverberry pulp and it was great.

Hell, just pour it over anything!

 
At February 15, 2011 at 7:27 PM , Blogger Dirty Girl Gardening said...

those look gorgeous! great idea...

 

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