Spiced quinces

Preparation info
    • Difficulty

      Easy

Appears in

By Christine Manfield

Published 1999

  • About

Cooking quinces has become a necessary ritual of mine in early autumn when this fruit is ripe and plentiful. Quinces make a wonderful partner for many of the sweet spices — they seem to belong so naturally together — yet the fruit is often eyed with suspicion. Perhaps it is because the quince is perceived as being an old-fashioned, inhospitable fruit as it cannot be eaten in its raw state. The secret lies in perseverance and patience: cook quinces slowly and their character, flavour and tex