My quince tree did well this year--I picked 2700g of quinces altogether, leaving one stunted, under-ripe one behind. The squirrels seem to have learned that quinces are sour and hard and unlike apples, so they've stopped picking one and throwing it away in disgust after ruining it by taking a single bite.
The first thing I did with them was to include one in a batch of baked fruit, along with apples, pears, prunes and dried apricots. A single quince really enhanced the flavor!
Then I made some jam according to Christine Ferber's version of Nostradamus's recipe. This recipe takes five days--each day you simmer it for a couple of minutes, then let it rest till the next day--and I finally finished it today. It got a little singed on the bottom of the pan, but still tastes really good.
According to the Telegraph, greenish quinces will ripen off the tree, so I'm letting my remaining quinces sit in a bowl and perfume my house till they're ripe enough to make some quince vodka and roast quinces.
2 comments:
Hmmmmm! I wonder if I will get any quince anything. I don't know that I ever have had quince something. I will pass on the vodka, however.
Photos are wonderful, recipes creative.
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