Quincemeat

I came across this recipe of Frances Bissell’s in The Times when I was in the first flush of my love affair with the quince, and of course I had to make it straight away. This ‘quince-meat’, as we call it at home, is a model of seasonal exploitation.

You don’t need to go out and buy a bottle of eau de vie de coings – you can use brandy instead – but I did, and