Eating The Seasons - Quince

Eating The Seasons - Quince

02 December 2019

While everyone may be busy preparing for Christmas, Autumn - and its abundance of produce - isn’t quite over yet.
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While everyone may be busy preparing for Christmas, Autumn - and its abundance of produce - isn’t quite over yet.

You’ll find a wide range of British produce in season in November, including Red Cabbage, Parsnips, Pears and (one of our favourites) Quinces.

Quinces are a unique fruit. They look like a cross between an apple and a pear and you can’t eat them raw. But - when cooked in the right way - they become delicious, particularly when paired with meats such as ham or lamb. Their high pectin levels make them perfect for jams and jellies, too. In Spain, you’ll often find membrillo, aka quince paste, served with Manchego cheese.

You can poach, pickle and roast Quinces. But, whatever your method, it’s best to cook them for a long time at a low temperature in a heavy pot, like a stockpot or casserole dish. Whether your tastes run to sweet or savoury, we’ve found five recipes which will help to bring out the best of this seasonal fruit.

QUINCE JAM - If you fancy a weekend cookery project, we’d recommend making a batch of this delicious Quince Jam to last you all winter. You’ll need a sturdy pan for jam making, so we’d recommend using a piece of cookware like our Infinite Non-Stick 20cm Saucepan.

MEMBRILLO, CHORIZO AND CHEDDAR TOASTIE - We’re absolutely drooling over this Membrillo, Chorizo and Cheddar Toastie from BBC Food. Simply slap it together and throw it in a skillet (we recommend putting mayonnaise on the outside of your sourdough to make it extra crunchy.) It’s also a great way to use up any Christmas leftovers!

Image Source - BBC Good Food

Looking for more recipe inspiration? You’ll always find it on our Instagram - @circulonuk