Around here the trees are full of quince and no one seems to pick them. I know they are good for making jam but until today I never realised that you can eat the fruit once cooked. Here is my recipe. Quince is healthy with soluble fibre and antioxidants and, if you use stevia, it is low calorie. But best of all it tastes good.
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Or you could make membrillo if you have more.
I have plenty left. What is membrillo. Recipe?
Here you go!
Great with hard sheep or goatsmilk cheese, like Manchego. Would also go well with an old Comté.
My Spanish isn’t good - is that like pâte de coing? It’s wonderful with cheese.
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Yes. A little gritty, but delicious.
You make a compote but keep cooking it, at least that’s how I do it. Then tip it into a swiss roll tin lined with greaseproof paper and cut it up once it’s cold, then toss the bits in some crystallised sugar. Or keep it as a lump. Or spread it really thin and dry it out in the oven to make fruit leather. Or make jelly.
I grow quinces and like them as compote but also in pies crumbles etc.
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I do a quince tarte tatin, also a lovely roasted quince and walnut tart. Boil quinces first until very nearly cooked, and then lightly roast with honey so they go pink. Line your tart case with toasted walnuts, add filling and cook again. Quince and walnut go v well together.
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They change an apple pie into something wonderful if you tuck a few slices of (practically cooked or very, very thin) quince in amongst the apple.
Happy memories of sitting in Sally Clarke’s café in Kensington eating that.
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