Organic Quince
Fragrant organic quinces; hard and bitter when raw, soft and sunset-pink once cooked into jams, jellies or desserts.
Quince
About
Fragrant organic quinces; their season is brief, so fill your boots. When raw, they’re hard and bitter – but cooking turns them soft, deeply flavoured and golden pink.
Thanks to their high levels of pectin, quinces are ideal for making jellies, jams, or membrillo, a hard quince preserve that the Spanish eat with cheese. Now’s the time to make some sunset-pink preserves for Christmas – for a mouth-watering homemade gift, or to complement your cheeseboard or roast game.
Country of origin
Produced in- Spain
How to prepare
Quinces are much harder than apples or pears, so don’t wait for them to go soft. Wash, cut into quarters, then remove the core with a v-shaped cut. Slice or cut into chunks as required – they’ll take 50 minutes to bake, or 40 minutes to poach in a light sugar syrup. Add to apple crumbles or pies; serve with game, casseroles and tagines; make traditional quince jelly or membrillo; or add to chutneys, pies and tarts. A very versatile treat.
Storage
Keep in the fridge. Straight from the farm, so please wash before eating.
Quince recipes
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Honey baked quinces
Serves: 4 Total time: 3h 40 min
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Quinces poached in white wine
Serves: 4 Total time: 50 min
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Kale: Quick Tips
Serves: 4 Total time: 1h 40 min
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Marsh Samphire
Serves: 4 Total time: 10 min
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Quick and simple tasty chard
Serves: 6 Total time: 10 min
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Blood orange apéritif
Serves: 1 Total time: 5 min
