Recipes Quince Hydrosol
Quince Hydrosol: Golden Elegance from the Garden
Fruity. Delicate. Invigorating.
The quince – this brightly golden fruit with its velvety fragrance – is a symbol of autumnal abundance and natural beauty. In ancient cultures, it was already considered a symbol of love, purity, and joie de vivre. But did you know that a wonderfully clear, delicately fragrant hydrosol can be produced from fresh quinces?
The scent? Lightly fruity, with a subtle citrus note and a hint of honey – delicate, elegant, and harmonizing. Quince hydrosol brings the golden warmth of late summer into your skincare routine and living space. It has a toning, refining effect and gives the skin new vitality. Thanks to natural fruit acids, pectins, and antioxidants, quince is a true fountain of youth for skin and senses.
With the @DiFUMA Distillation Unit and your food processor like the Thermomix®, Monsieur Cuisine®, or Bosch Cookit®, you can easily distill the delicate quince magic yourself.
Using Quince Hydrosol
Immerse yourself in the beautiful world of quince hydrosol and discover its versatile uses:
🍃 As a clarifying facial toner – ideal for normal to mature skin, refreshes, refines, and gives a natural glow.
🌸 As an invigorating body spray that brings delicate freshness to the skin and keeps it supple.
🍯 In drinks – a few drops in water or tea add a delicate fruity note with a gentle lemon touch.
🌾 As a room or textile spray that diffuses lightness and sunny cheerfulness. 🌾 As a fine room or pillow spray that creates a warm, nature-bound atmosphere.
🥖 In the kitchen – wonderfully harmonious in combination with rosemary hydrosol for a quince-rosemary baguette, bringing Mediterranean sunshine with a delicate quince note to your bread. Further down, I'll show you how to make it yourself!
Making Quince Hydrosol
- Thoroughly wipe fresh organic quinces to remove the fine fuzz, then cut into smaller pieces.
- Place the quince pieces in the mixing bowl (approx. 250 g) and chop for 10 sec. / speed 7.
- Add 1 liter of water to the mixing bowl of your Thermomix®, Monsieur Cuisine®, or Bosch Cookit®.
- Place the lid with the @DiFUMA Distillation Unit and distill as follows depending on the device:
- Thermomix® TM6 or older: 45 min. | Varoma® | Speed 1
- Thermomix® TM7: 45 min. | 120°C | Speed 2.5
- Monsieur Cuisine®: 45 min. | Steaming | Speed 1
- Bosch Cookit®: 45 min. | 130 °C | Speed 1
- After about 10–15 minutes, the quince hydrosol will start to drip into the collection vessel – please work cleanly and sterilely.
Storage and Usage Notes
- Shake well before use to ensure the fine plant particles are well distributed.
- Store in a cool, dark place – ideally in the refrigerator.
- Use within 4–6 weeks for best freshness and efficacy.
Another tip: Quince hydrosol is also a wonderful base for homemade face masks or natural perfumes. In combination with rosemary, lavender, or vanilla hydrosol, extraordinary fragrance and taste compositions emerge – perfect for creative souls and connoisseurs. 🌼✨
🍞 Quince-Rosemary Baguette
Fragrant. Golden. Mediterranean.
A baguette that smells of sunshine and garden – crispy on the outside, tender on the inside, with a fine, fruity-herbal note from quince and rosemary hydrosol. Ideal with cheese platters, grilled dishes, or simply plain with a little butter and salt. The rosemary hydrosol can be looked up in our recipe collection and easily made yourself.
🌿 Ingredients (for 2–3 small baguettes)
- 400 g wheat flour type 550 (or spelt flour type 630 for a slightly nuttier note)
- 100 g durum wheat flour (or more wheat flour if not available)
- 10 g salt
- 5 g sugar or honey
- 10 g fresh yeast or 5 g dry yeast
- 250 ml lukewarm water
- 50 ml quince hydrosol
- 25 ml rosemary hydrosol
- 2 tbsp olive oil
- Optional: a few fine, fresh rosemary needles
🕰 Preparation
-
Prepare the yeast pre-dough:
In a bowl, mix lukewarm water with sugar (or honey) and yeast. Let stand for 10 minutes until lightly foamy. -
Mix the dough:
Put flour, salt, and olive oil in a large bowl. Add quince and rosemary hydrosol, then add the yeast pre-dough. Knead everything into a smooth, elastic dough (approx. 8–10 minutes by hand or 5 minutes with a machine). -
Dough resting:
Cover the dough in a bowl with a damp cloth and let it rise in a warm place for approx. 60–90 minutes until it has visibly increased in size. -
Shape:
Place the dough on a floured surface, divide into 2–3 pieces, and shape into elongated baguettes. Lightly brush the surface with hydrosol and make several diagonal cuts with a sharp knife. -
Second proofing:
Place the baguettes on a baking sheet lined with baking paper and let them rest for another 20–30 minutes. -
Bake: Preheat oven to 230 °C (top/bottom heat), place a small heatproof dish with water on the bottom (for steam).
Brush or spray baguettes with some quince hydrosol.
Bake for 20–25 minutes until golden brown and crispy.
Tip: For an especially fragrant crust, you can spray again with quince hydrosol shortly before the end of the baking time.
🍞 Serving Ideas
✨ Cheese & Quince: Serve warm with goat cheese and a hint of quince jelly.
🌿 Mediterranean: With olive oil, sea salt, and fresh herbs – the hydrosol elegantly brings the flavors together.
🍯 Sweet: For breakfast with a little honey – the quince note in the bread wonderfully enhances the sweetness.
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