One of the great pleasures of the change in seasons is the chance enjoy the local fruits reaching their peak of ripeness. In the fall, the pears and apples in the northwest are sublime, but nothing thrills me more than picking my first quince.
I’ve written about quince many times in the past, mostly about how wonderful the trees and shrubs look in the garden, and how lovely it is to have the fruit in the house. This year, after a quick quince overview today, I’ll be sending you a couple of my favorite recipes using quince. Quince can be found in many grocery stores (I saw a big display at Whole Foods today), and farmers markets.
I pick quince in the enchanting garden of a dear friend, where the tree has achieved a very queenly presence, a Splendid Tree indeed. The quince above is not quite ripe, you can tell because it is still covered with fuzz.
The quince below are ripe, yellow and waxy.
In either state they can be picked and allowed to ripen indoors.
As they ripen, they will emit a refreshing, astringent, fruity fragrance which can freshen any room. Read more about quince in the home by clicking on A Basket of Quince.
Smaller quince can be found on the thorny branches of this deciduous shrub. Read about this colorful, easy to grow beauty in Consider the Quince. The branches of this bush are covered with ethereal blossoms in the Winter, these blossoms inspired me to write my very first post, Winter Blossoms.
The fruit is just as fragrant, and looks great on display.
In our next post, you’ll find a recipe for slices of quince in a luscious vanilla syrup (quintessential for a quick dessert or hostess gifts). To keep things sunny as the skies turn grey we’ll also post a recipe for Quince Margaritas (using store bought quince paste).