TEN THINGS YOU SHOULD KNOW ABOUT QUINCES: Treasured around the globe fresh quinces are an exquisite autumn fruit that requires a long slow cooking time to soften their hard, white, astringent flesh but trust us; it’s worth the effort. On cooking, quince turns a delightful shade of pink and becomes more fragrant. QUINCE-ESSENTIALS Quinces are closely related to apples and pears but have a thick waxy skin covered with a light fuzzy down. That is why you need to peel them. Have a sweet musky guava-like fragrance. They are too astringent to eat raw and must be peeled and cooked before eating. They oxidize (turn down) quickly after peeling, so pop them into a bowl of lemony water when preparing them. Mid to late season quince varieties will yield the richest pink coloured flesh on cooking. Quinces can be stewed, baked, poached or transformed into ruby tinted jams, jellies and pastes, crumbles and pies. Quinces naturally pair perfectly with cinnamon, cloves, pears, apples, ginger, vanilla, citrus fruits, duck, cheese, custard, lamb, fennel, pastry, port, rosewater and pork. The word marmalade is derived from the Portuguese name for quince, which is marmelo. Quinces are in season from March to June, so now is a perfect time, to enjoy them. Quinces can be used in sweet and savoury dishes. Approx .550g $9.99 kg
Related
Related
Related
Related