Quince is a specific, Japanese fruit that is rarely eaten raw. It grows in the southern regions. The fruit is valued for its rich composition of vitamins, trace elements necessary for the body. Dried or dried fruit is used to prepare household medicines, compotes. Also added to meat dishes.
The specifics of cooking at home
Autumn fruit differ from apples and pears by very dense flesh. Russians rarely eat raw quince. It can be harvested for future use. Fruit can not be dried and dried in the winter just like apples, this method is suitable if the fruit is harvested for the preparation of second courses.
Before drying, the fruits are sorted and cut into thin slices. The skin of the fruit of most varieties is covered with a light fuzz, so it is usually cut with a knife. To get the right dried fruits, which can be eaten as a dessert, sliced fruits are pre-boiled in sugar syrup or blanched. The slices dried in the oven are kept until they cool completely under gauze.
Ways to properly dry the quince, which are the most popular and whyThe fruit has a late ripening
Quince matures in deep autumn. At this time, it often rains, the sun rarely shines. Dry late fruit in the open air is difficult because of the damp. More often dried in the oven, it is the most affordable way for most hostesses.
Dried slices resemble potato chips in appearance. Dried fruits made without pre-boiling are brittle and tough. They do not taste sweet. This product is suitable only for compote.
In the ovenFor drying the fruit is cut into thin layers.
Drying occurs by circulating hot air inside the oven. The door is left ajar so that evaporated liquid exits through the gap. The process lasts 5-6 hours. Prepare quince drying as follows:
- the oven is heated to 70 degrees;
- fruits are cut into flat pieces, laid out on a baking sheet;
- remove quinces for 1, 5 - 2 hours;
- the fire is made less, and they continue to dry the fruit to full readiness.
The final product is suitable for cooking compotes, meat dishes. From the hostess does not require special skills in the manufacture of dryers.
How to dry in the microwaveThe oven door needs to be opened every 15-20 minutes.
The preparation of dried fruits in the microwave is complicated by the fact that the evaporated liquid must be removed, interrupting the operation of the oven every 20 minutes. The drying process is as follows:
- establish temperature condition of 70 degrees;
- after 20 minutes of operation, the microwave stops it;
- the door is opened to remove steam from the microwave;
- The process is repeated several times until the product is fully prepared.
The method has several drawbacks:
- microwave is not in every home;
- the hostess must be constantly present in the kitchen to control the operation of the microwave oven;
- It takes a long time to process large quantities of raw materials.
In the electric dryerTanks with the finished product
This kitchen appliance VOLTERA 1000 Suite is designed for the preparation of dried fruit. Removal of excess fluid in it occurs due to evaporation. The device can be prepared drying ready for use. The process takes place in several stages:
- quince cut into pieces;
- prepare a syrup (250 ml of water, 0.5 tsp of citric acid, 1 tbsp. sugar);
- fruit is boiled for 5 minutes in syrup, cooled;
- boiled pieces are placed inside the unit;
- set temperature 50 degrees and dried until fully cooked.
The method is good because it does not require any additional complex manipulations from the hostess. Dried fruits can be used instead of candy, used to make cakes, pies, stewed fruit.
How to dry Japanese fruit in the fresh air
Natural air drying in November is possible only in the southern regions. Grates with cut fruits are placed under cover in a well-ventilated place. This can be a carport in a private courtyard. In rainy weather it is better to clean the quince inside the room so that it does not damp due to the high humidity.Dry in dry weather with good ventilation of the cut
The benefit of fashion is in its simplicity. Citizens can find a place for a baking sheet with quince on the covered balcony. The disadvantage is that in the fall you have to move the trays with the sliced fruit with each change of weather.
Natural dryer in the sun
To dry the fruit in the sun in the autumn can be on the window. Fruits are cut and spread on a tray, or directly on the window sill, covered with oilcloth. In Krasnodar and Stavropol Territory, where in October there is often warm weather, a quince baking sheet can be put on an open sunny area.During wet weather drying is carried into the house
Dried fruits placed on the street should be monitored so that they are not wetted by rain. There are no more disadvantages to this method. In order to prepare a quince for future use, no complicated manipulations and special tools are required.
In convection oven
Convection oven is not intended for the preparation of dried fruits. Therefore, in order to ensure the evaporation of excess liquid from the kitchen appliance, you need to fix its lid so that it remains ajar. Then expose a high speed and temperature of 70 degrees. Dried fruits will be ready in 1, 5 - 2 hours.The grill cover must remain ajar when drying.
Dried fruits in aerogrill prepare quickly. If the pieces of quince pre-boil in syrup. They will be fit for human consumption. The disadvantage of the method is that for one load you can prepare a small portion of the product.
Dried quince is stored for a long time. She retains her good qualities for three years. Dried fruit can be powdered and used to make homemade masks and scrubs. From the dried fruit prepared drinks, medicinal broths. Dishes and drugs quince gives a delicate aroma. The shelf life of the product depends on compliance with drying technology and conditions for further storage.
As at home, to dry oranges, bananas or plums at no extra cost, read the articles on our website Profarma.