Quince

11 October 2011

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Whilst I was cleaning up the allotment I was offered a big bag of handsome knobbly quince, of course I accepted but have never cooked with them before. After recipe discussions with my fruit foraging and expert crayfish catching friend I decided to make a quince jelly and membrillo.

The quince jelly is fairly straight forward but you do need to allow time to drip slowly through a bag to get a nice clear jelly. The membrillo is equally easy but pushing through a sieve is slow work so if you have a mouli then use it! Membrillo is a classic spanish quince paste that tastes great with manchego cheese and a glass of sherry, you can also use it to flavour sauces. I have saved a couple of the fruits to try out in a quince and apple cake and it would be delicious added to a crumble.