Tuesday, April 20, 2010
Quinces are such funny knobbly fruit but transform into something delightful and delicious when cooked. We have eaten them stewed and baked in the last week. Then I made quince jelly and membrillo. Membrillo is spanish name for quince paste. I think I overcooked ours and it is more like stiff jam...but still delicious with blue cheese on crackers. Best of all, this was 'found' fruit from a tree up the road. No one else seemed to want them.