Some years ago, in Germany, I was given a very strange dessert. They called it ‘Quitte’ and said they were very hard fruits that you had to boil for a week before they were soft enough to eat. I suspected at the time, and later confirmed, that they were quince and in recent months there has been a plethora of articles, both written and on television, about these sadly neglected fruits.
On the way down to Dorset, we stopped at an orchard and bought a few pounds. They sat in the cottage for the week and every time we went past we sniffed them as the aroma is gorgeous. On the way back home, we bought some more and then a week or so ago, we were given a huge bucket of them for nothing. So far they’ve been made into jelly and cheese (like a thin Turkish delight, but sweeter), a quince and apple cake, an experimental liqueur, and a quince and apple crumble. They are absolutely wonderful. We still have some left and plans are now to add some rosemary from the yard to make them into a savoury jam.
If anyone has any other ideas of what to do with them, let me know, but they are disappearing fast!
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