Thursday, 9 May 2013


We've been making the most of quinces in our kitchen this year. Casey & I have managed to turn out Membrillo, also known as quince cheese, which is an incredible quince paste you serve with an actual cheese board selection. Its famous pairing is with the Spanish sheep milk's cheese Manchego. A match truly sublime. The paste can also be melted down to use for glazes or stirred into sauces for a magical touch.

We also poached a whole bowlful of quinces in a very light sugar syrup with rosemary and in a sweeter version with bay & honey. The sweeter version served with thick cream or yoghurt makes a delightful dessert.

And as I write, the last of my season's hoard is being preserved in a sugar syrup flavoured with cardamom. I'm going to keep these for cold winter nights when a little, sweet something is craved. Perhaps sliced a little thinner and heated with some of the syrup and then pop a lid of ready made puff pastry on top and baked in the oven for an easy quince Tarte Tatin. Winter never tasted so good........

(All pics are Instagram shots / @amcopam )

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