Quince, the Cinderella Fruit
Wednesday October 30, 2013
I call quince the Cinderella fruit because of the almost magical transformation that occurs when you cook it. What starts out as a pale, lumpy, hard fruit becomes tender and aromatic, and develops an exquisite rosy-amber color.
Quince is only available from mid through late autumn. Make the most of its brief season with these gift-worthy recipes:
Membrillo is a Spanish quince paste usually served with a salty cheese such as manchego.
Quince jelly and quince syrup are arguably the best recipes for showing off the gorgeous color imparted by the cooked fruit.
Last but definitely not least, quince preserves in syrup are wonderful served on yogurt or pancakes for breakfast, or baked into quick breads and muffins.
Photo ©Leda Meredith
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