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Have you ever tried cooking with quince? If you have, you'll know that this fruit doesn't give away its secrets easily, but that it's well worth persevering with for the exceptional rewards.
What is Quince?
There's something familiar about this volumptuous looking ancient fruit, shaped somewhere between an apple and a pear, boasting a bright golden yellow hue when mature.
Whether it's because they're inedible raw or tricky to break down, quince is not a natural choice when it comes to convenience. But this is an ancient fruit that has stood the test of time against its snack ready siblings, and with reason.
With a little perserverance and patience, the fragrant sweet perfume of ripened quince is enough to convince the homecook that the tough flesh deserves to be cooked. And once stewed, baked, poached or even turned into jelly and enjoyed with cheese (see below) the soft, floral, rosy and aromatic soft flesh of quince is a whole new world of flavour.
Here are two of the simplest yet, most effective ways of transforming quince that will have you wishing their return next autumn.
Quince Syrup Recipe
This quince syrup is a cinch to make - all you need is a pile of quince, sugar and lemon. Enjoy the rewards of your work for months to come, as this juice keeps for up to six months.
How to Make Quince Jelly
Try making this quince jelly, its' wonderful on toast or when paired with cheese or cold meats.