This familiar pear shape fruit, with its distinctive yellow skin and perfumed honey aroma, is a must on any menu. From quince jam, through to roasting the fruit in quarters alongside crispy pork belly, there are endless ways to put this versatile food to good use.
In their raw form quinces are very bitter and fibrous, but after slow cooking they are a sweet delicacy that I wish could be available all year round.
Preparing quinces is quite straightforward. Take a small sharp knife or a potato peeler and remove the skin, exposing the pale white flesh. Place the peeled quinces in a large bowl of water with lemon. This will prevent them from oxidizing. After soaking the quinces, quarter them and remove the seeds. If you’re thinking of making quince jam, keep the seeds as they contain the pectin you need for jam making.
