It is that wonderfully fragrant time of year again 🙂
Its always a bittersweet task, rounding up my favourite quince recipes for the quince harvest, but the quinces do make a wonderful conclusion to the orchard year!
My firm favourite first up (click on the links for the recipes):
Candied Quince with Ginger
This is a famous recipe this one is, featuring as it does in The Edible City, a kind of urban kindred spirit to this blog, written by London’s foremost forager, John Rensten, and published this last September by Pan Macmillan.
And what a classy publication this is (and not just because John features my Candied Quince with Ginger!). Beautifully illustrated by Gwen Burns, it features foraged food fit for a feast from a man whose “green vision” I can totally relate to:
“Once turned on, your ‘green vision’ will be impossible to turn off: otherwise neglected street trees will suddenly bear fruit, patches of previously irrelevant land will become focal points and the city will reveal a network of free, edible treats, coming and going throughout the year.”
My other firm favourites during the quince season include:
Quince and Honey Sorbet
and of course
Happy quince season everyone!