Baked Quinces


Preparation info

  • Serves


    • Difficulty


Appears in

Reuben at Home

Reuben at Home

By Reuben Riffel

Published 2016

  • About

I remember how, as a small boy on my way to school, I would walk past the quince trees laden with fruit and I’d always promise myself that I would pick a few on the way home. And I did. My sister Carmen ate them raw, sprinkled with salt, but I liked them baked and eaten with custard, or when my mom made them into a sweet preserve. As kids we used to make glue from the seeds, the way our oupa taught us; we squashed the seeds and mixed them with a bit of water, and then we’d be able to glue o