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Author Topic: Never saw it before  (Read 658 times)

qrczak1

  • WKC Ranger
  • Posts: 515
Never saw it before
« on: September 16, 2018, 09:18:10 AM »
Got those pears from my neighbour... He said, it's some strange type. Going to do them tomorrow just like potatoes on the bbq

Dc_smoke309

  • WKC Ranger
  • Posts: 668
Re: Never saw it before
« Reply #1 on: September 16, 2018, 10:51:11 AM »
Interesting .....


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qrczak1

  • WKC Ranger
  • Posts: 515
Re: Never saw it before
« Reply #2 on: September 16, 2018, 11:17:14 AM »
Well, they look like potatoes. That's why I think I will do them like potatoes on the BBQ

Dc_smoke309

  • WKC Ranger
  • Posts: 668
Re: Never saw it before
« Reply #3 on: September 16, 2018, 11:25:12 AM »
Why not? Might just be the next best thing! Let us know how they turn out !


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qrczak1

  • WKC Ranger
  • Posts: 515
Re: Never saw it before
« Reply #4 on: September 16, 2018, 11:34:15 AM »
4 sure I will

cigarman20

  • WKC Brave
  • Posts: 173
Re: Never saw it before
« Reply #5 on: September 16, 2018, 03:07:21 PM »
Looks like they could be a quince. Had a few quince trees where I grew up. Remember them being very tart...



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Bertman

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  • Posts: 148
Re: Never saw it before
« Reply #6 on: September 18, 2018, 08:22:54 AM »
I agree. Quince


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qrczak1

  • WKC Ranger
  • Posts: 515
Re: Never saw it before
« Reply #7 on: September 18, 2018, 09:59:54 AM »
They look bit different however you might be right. I wanted to try 5o cook them just like potatoes on Monday but didn't find the time. Now, I'm planning to do it in the weekend

cocoman29680

  • Happy Cooker
  • Posts: 5
Re: Never saw it before
« Reply #8 on: September 19, 2018, 12:08:47 PM »
Hola.

They look like quince (membrillo) to me. They are tart and hard consistency unless you cook them.

Peel and uncore them, then make big wedges and maybe spray them with some lemon juice, just a bit to avoid oxidation (not necessary but they look better if do not darken too much). Cook them gently in a skillet with finely sliced onions, some mild spices as cardamom and cloves or mild Moroccan blend, some cinammon (a stick the better), and finally add some honey to caramelize (do not burn it). Nice with lamb (you can search for lamb + quince tagine recipes).

You can also make quince jelly/preserve (carne de membrillo) with them if you have some kilos.

Best regards from Spain,

Rafa
« Last Edit: September 19, 2018, 12:10:29 PM by cocoman29680 »

bear

  • WKC Ranger
  • Posts: 630
Re: Never saw it before
« Reply #9 on: September 19, 2018, 02:51:18 PM »