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.
Wow! The light shining through the quince jelly is beautiful.
ReplyDeleteI love the jars!
Hazel. I live in W.A . Do you think it would be possible for me to grow quinces over here?
ReplyDeleteDear Anonymous from WA... I got the following information from a NSW government agricultural site,
ReplyDelete"The quince is very adaptable. It grows well in a range of conditions, from the cooler parts of subtropical regions to cool temperate regions."
I think it could be worth a try depending where you are in WA. Of course, if you are out in the middle of the desert you could be in trouble.