Quince and autumn compotes

One of the characteristic fruits of our islands in autumn or spring of winter that we say in Menorca, is the quince, which is the fruit of the quince (Cydonia oblonga), which since ancient times has had an important role in fruit growing, and has been one of the most used roots for making grafts, which has made it possible that thanks to them many varieties of fruit have been preserved such as the pear tree, the apple tree and all those of the Rosaceae family that make more than one stone.

In Menorca, we have two varieties of quince: the male quince and the female quince. The first is the most common, it produces medium-sized fruits, irregular in shape and with deep wrinkles, while the female quince is a taller plant, with arched branches and its fruits are larger and smoother, and also easier to peel. Once harvested, they can be kept for two to three months.

The fruit is used from the quince, mainly to cook and make the quince, and the preserves that we will use to fill the traditional Menorcan pastissets and the old preserved cake. We can also make jelly and jam, which is sometimes made by cooking quinces and apples together.

Quince, if eaten raw, is rough, however if it is baked, cut in half, without the core, where we will put a spoonful of sugar and cinnamon powder, it will release a pleasant smell that perfumes the entire home. We must cook for almost an hour at 180 degrees and we will serve them warm.

It is a fruit with a low sugar content, but the usual drawback is that it is normally consumed in the form of quince, which usually contains a lot of sugar.

It was very normal for the patios of country houses or town houses to have a quince tree or two, and it was in the month of October when the fruits were collected to make the quince preserves that were kept in the freshest part of the pantry and would serve to fill the pastissets that were to be consumed either at the local festivals on the occasion of the pig slaughters or for those that would be served on the table at Christmas, New Year’s Eve and also for San Antonio. Quince was also used to decorate the panellets and also couscousso.

Quince also pairs well with semi-cured and cured cheese, or old as we say in Menorca, and a typical autumn delicacy was some slices of bread with old cheese accompanied by fig jam (figat) or quince, which was the breakfast and snack both in the countryside and in the town.

Other ancient preparations made with quince, in addition to the aforementioned baked quinces and quince, quinces were also cooked with sweet wine, cut in half and cored. They were spread with olive oil and sprinkled with sugar on top and baked for half an hour at 180 degrees. When the pulp began to be soft, they were watered with a small glass of muscatel or sweet wine and left to cook for another half hour.

Finally, note, and leaving aside the culinary or gastronomic part, in Menorca a quince is also a person short of understanding.