Quince – a tangy perfumed sweetness

26th September 2018

An English fruit that is so worth making the most of during the next couple of months whilst they are in season.

When ripe, they have a wonderful fragrance, with a smooth yellow skin, but raw the flesh is hard and bitter. However, when cooked the flesh develops a deep flavour and turns a golden pink. Do take care though when chopping as they are hard to slice.

Bake in a low oven with a glass of marsala and drizzle of honey or maple syrup. They don’t fluff up like an apple but have a texture of melting fudge and are delicious with a splash of cream.

Adding one to your apple pie or tart will give a subtle fragrance to the filling, or poach and then use in a ginger cake results in a lovely moist cake

For savoury dishes, try in a lamb tagine as delicious alongside cinnamon and ginger.

They contain a high level of pectin so work very well for making jellies, jams and other preserves – such as membrillo, the Spanish paste that is usually served with cheese like a Manchego.

They also pickle well and make a good match with cold pork or beef.