Quinces
Posted On May 11, 2013
How I love quinces. Take this hard and unappetising cousin of the apple and cook slowly to see some magic.
Gradually, they turn pink, then red, then deep burgundy – and the aroma becomes a fragrant, perfumed delight. These were simmered slowly for five hours and I think I might be using them in a quince crumble. With custard, of course.
About The Author
michael
I'm a writer of fantasy, mostly for Young Adults.
2 Comments
I’m told a crock pot style slow cooker is a handy way to deal with quinces, according to a foody friend. They seem to think that medlars are somehow edible as well, but I remain unconvinced there. To me as a boy, a medlar has always been more ammunition than food.
cheers,
Stephen
Yes, a crock pot would be perfect. Medlars? Anything that has to go rotten before you eat it is a strange thing indeed.