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Preserving for Lazy Foodies, Part 3

Quince is such a unique fruit, it’s rock hard & inedible raw, it’s strangely knobbly & covered in a downy fur & when ripe has an exotic smell, like perfumed roses & pears. It smells like a bedtime story read from The Arabian Nights. This fruit may just be my favourite ever. It looks beautiful yet a little bit daunting to anyone unfamiliar with it. So this blog is for anyone who has a Quince tree & therefore a surplus of fruit, or for anyone who’s seen these big knobbly looking yellow fruits with the strange downiness & wondered what to do with them.

Most recipes you will find for Quince involve long hours standing over a pan preserving the fruit to make homemade Membrillo (Spanish Quince Jelly traditionally eaten with Manchego Sheep’s milk cheese) or Quince Jelly, which requires preserving, then straining through muslin or a jelly bag. Fear not, as ever we favour the lazy foodies approach, while both these preserves are delicious we prefer simpler methods.

We peel our fruit, cut them into quarters & remove the cores & then simply poach the fruit in a syrup made with our Spiced Kent Honey. The result takes less than an hour & gives you two products, deliciously tender pale pink slices of Quince to make into a pie or crumble, eat with ice cream, drizzle with honey & eat with oats & yoghurt, turn into an autumn mess with meringues & cream, you get the idea. Plus a jug full of deep red Quince syrup to make homemade cocktails & mocktails. The fruit will keep for 5 days, if covered in the fridge, the syrup a little longer, about 2 weeks in the fridge. Check our recipe section for more ideas, we like to make the MightyFine Toffee Apple Crumble with the fruit & Coxy’s Quince Coxtail with the syrup.

Poached Quince

1kg Quince
1litre Water
120g MightyFine Spiced Kent Honey
120g Golden Caster Sugar
Juice ½ Lemon
¼ tsp cardamom either seeds or ground

Peel, quarter & core the Quince and add it to a pan with the rest of the ingredients, bring to the boil and stir to dissolve the sugar & honey. Then turn the heat down so the pan simmers, put a lid on the pan & set a timer for 45 minutes. Check the fruit is tender with a knife, then remove the fruit to a bowl with a slotted spoon & boil the syrup on high for 10 minutes so it reduces slightly. Cool then keep covered in a jug in the fridge.