Forgotten member of the apple and pear family, the quince is an ancient fruit native to the warmer climes of southwest Asia.
Quince trees are now relatively rare in Britain but Norton Priory, in Cheshire, oversees the national collection, protecting more than 20 varieties.
Although the trees are aromatic, the fruit is bitter and hard when eaten raw. When cooked, however, quinces release a sweet, fragrant flavour. They also contain pectin, which make them ideal for jams and jellies.
Norton Priory hosts a quince festival this weekend with tours, tastings and recipe demonstrations (nortonpriory.org). Like Spanish membrillo, the jelly is best eaten with cold meats and Manchego cheese or used in fruit tarts with apples. Quinces poached with sugar and lemon juice are a good match for Greek yoghurt and honey or a soft goat’s cheese.
Bramley and Gage produce a quince liqueur (£11.64; bramleyandgage.co.uk), that won “best drink” in the Taste of the West awards last year. This home-grown version of a dessert wine has aromas of dates and figs and uses the pear-like “vranga” variety grown at Clay Barn Farm in Essex.
Posts
