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Another stroll, more wintry this week, through Brightwell. A couple of buckets outside Sotwell Manor sit either side of a hand-scrawled sign ‘Quince – help yourself’. So I did. Fourteen prized specimens were slipped into the bag. And, in case you’re thinking ‘greedy’, let me assure you that there were plenty remaining. Like last weeks windfall apples certainly not up to ‘supermarket perfection’ – but peeled, e-cored, and ‘eighth-ed’ made for perfect poaching fruit.

Sunday morning and the house is filled with the heady, heavenly aroma of the fruit. A very, very gentle simmer in a pint of water (for just over 2 lb of fruit, which was three individual quince) and a pound of caster sugar. Don’t forget a vanilla pod too and simmer for two hours. The sugar could, I think, be lessened in quantity as the resultant syrup is very sweet. But this is a Sophie Grigson recipe so what do I know!

Allow to cool before serving with ice-cream or, if feeling particularly naughty, clotted cream. I’m also thinking a repeat of last weeks simple apple tarts could be made more indulgent with poached quince.

Poached Quince

6 Comments »

  1. Lynne says:

    Oh, you can make membrillo (quince cheese) – sooo good in a cheese sandwich.
    http://www.waitrose.com/recipe/Membrillo.aspx

  2. Andrew says:

    Indeed so Lynne. I think I blogged about menbrillo last year so thought I would try something different. But those other quince are, I think, destined to become membrillo.

  3. arfi says:

    I haven’t yet tasted quince, I am so curious about its flavour when it’s used as cheese. I made plum and apple cider cheeses, but never use quince. Perhaps, the next task is to search for a good quince tree to grow.

  4. I should be getting some quinces in my veg box today. You’ve just helped me decide what to do with them!

  5. Not something I have ever tried but will now!

  6. Jeanne says:

    *Love* the colours in this shot!

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