Quinces have long been my muse( paint or draw, as well). Only extra tip is that you can even just wipe the skin and leave peeling till later too. You’ve inspired me to make another lot- second this season.
Quinces turn from green to yellow when ripe, so go for the gold - but the best way to pick a good quince is to sniff its bottom. If it smells floral, it's good to go.
You can replay quinces anytime Jill. One of my favourite fruits, but also one of my most difficult to find that will give you great fruit once peeled, instead of brown spots everywhere. I tend to rely on others for jam or paste. But if I see any around my area I will give them another go with your recipe. Which by the way, I did the tomato bread today, not quite like I remember in Barcelona, but a lovely lunch all the same. So the waters not only meet at the top of NZ at Cape Reinga, but Rhodes as well, does that mean the oceans like to meet in a place starting with R
Quince is truly the most beautiful fruit. A revelation and quite unlike anything else. So sad every year when the quince season finishes. My tip is the Le Creuset, and tie the seeds and pith in muslin cloth and add to the pot. Rich red syrup guaranteed.
Had just been given quinces by a friend in the Adelaide Hills when you posted. Love your mix of spices. Cooked them for a US friend who had never eaten quinces - instant convert! Thank you!
As Ben Shewry says in Uses For Obsession' : '...The quinces have been transformed and shine a deep, dark red. To look into this pot is to see the soul of the fruit. I might be young, but this is all the evidence I need to confirm that cooking is truly magic....I search for the feeling of those quinces continuously, within every new dish at Attica, for the ecstasy of creation that comes...from making the seemingly impossible happen.'
I feel like Mum is saying hello. Thank you for this beauty Jill.
Quinces have long been my muse( paint or draw, as well). Only extra tip is that you can even just wipe the skin and leave peeling till later too. You’ve inspired me to make another lot- second this season.
Thank you for this beautiful post. I haven't bought many quinces and never know how to pick a good one. Any tips? Thank you.
Quinces turn from green to yellow when ripe, so go for the gold - but the best way to pick a good quince is to sniff its bottom. If it smells floral, it's good to go.
Phenomenal. We grow about 30 tonnes of Smyrna quinces each year. I love reading this post.
You can replay quinces anytime Jill. One of my favourite fruits, but also one of my most difficult to find that will give you great fruit once peeled, instead of brown spots everywhere. I tend to rely on others for jam or paste. But if I see any around my area I will give them another go with your recipe. Which by the way, I did the tomato bread today, not quite like I remember in Barcelona, but a lovely lunch all the same. So the waters not only meet at the top of NZ at Cape Reinga, but Rhodes as well, does that mean the oceans like to meet in a place starting with R
Quince is truly the most beautiful fruit. A revelation and quite unlike anything else. So sad every year when the quince season finishes. My tip is the Le Creuset, and tie the seeds and pith in muslin cloth and add to the pot. Rich red syrup guaranteed.
Had just been given quinces by a friend in the Adelaide Hills when you posted. Love your mix of spices. Cooked them for a US friend who had never eaten quinces - instant convert! Thank you!
As Ben Shewry says in Uses For Obsession' : '...The quinces have been transformed and shine a deep, dark red. To look into this pot is to see the soul of the fruit. I might be young, but this is all the evidence I need to confirm that cooking is truly magic....I search for the feeling of those quinces continuously, within every new dish at Attica, for the ecstasy of creation that comes...from making the seemingly impossible happen.'