• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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Poached Quince

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Quince

Following is a recipe for poached quince.

Ingredients

  • 2 medium quince
  • 1/4 to 1 cup sugar, or to taste (sugar is needed to alter the astringency)

Directions

Rub quince under running water to remove any fuzz. Cut in quarters or eighths, leaving skin and core intact (they add additional levels of flavor and pectin). Put in pot with water to cover, along with the sugar. Bring to boil then simmer slowly. The quince should be soft after 30 minutes and can be used as is, or add a tad more water if needed and poach them for two more hours. They will turn a pale pink, and if you have patience, simmer them a bit longer to coax them into a beautiful ruby hue. Cool the poached fruit, remove the seeds and core, and add pieces to an apple pie or Tarte Tatin, or serve on ice cream or yogurt. Don’t toss out the syrup, as the resulting elixir is good for the throat.

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