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.