Quince, quince, quince

[Oh_hunnihunni]

Quince paste is a superb condiment, but you need courage to attempt it. Think Rotorua hot mud pools spitting boiling sugar syrup at any exposed skin - you need armour and a very long handled spoon. But oh, so worth it. Poached quinces are lovely too, and quince jelly. Last time I had a few in my kitchen I saved seed and struck a nice wee tree which I have now planted on the boundary. It is taller than the feijoa hedge this year and I am hoping for flowers this season. The flowers are beautiful, and the Autumn colour is lovely too, golden leaves going to reds when it gets cold enough. Might not happen here till well into Winter, but we'll see. The fact that the tree exists at all is a special pleasure, all my own work. If I get to taste a fruit from it that would be a true delight...

Quinces are, after all, the original Golden Apple!

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Don't waste quinces!  Make Membrillo to eat with cheese.

It is one of those fruits that goes really well with a savoury something...