Quinces are a beautifully versatile fruit, our supplies usually come from Spain or Turkey and occasionally from the UK. Most commonly they are used with apples to add an aromatic note to a crumble or pie, but can also be used in mincemeat and as the basis of the famous Spanish quince 'cheese' membrillo.
But if you're anything like me, you'll have taken a quince or two home with such good intentions. I get attracted to the fabulous aroma but leave them in the fruit bowl until a large brown patch appears then end up throwing them away. Fortunately we have a wealth of good ideas among our customers. Nicole, who recently sent us her recipe for salsify, has now given us this for baked quince adapted from Simon Hopkinson's book The Vegetarian Option. It sounds so easy that even I might get it right!
I promised you the quince recipe I love, that is so, so simple. I add the small baking pears to the mix and sprinkle some cinnamon powder on and they are a brilliant combo.
Serves 2, with seconds
Preheat oven to 180/gas mark 4