My favourite equinox of the year is upon us here in the northern hemisphere!
And so I have been rationalising the last of the autumn to make way for the spring:
Membrillo, or quince paste:
I made masses of it last autumn and so still had loads left (yes, it does keep that long…)
But what I did not make enough of last year was
– golden, garlicky and quintessentially delicious…
So to get me through to the next quince crop I took the stored membrillo,
cooked it up with glühwein – the last half a litre,
as well as root ginger, much garlic, red wine vinegar and a dose of sea salt.
It is so good I shall be making it as part of my quince chutney programme this coming autumn.
And then I shall share my recipe with you too.