Quinces are much harder than apples or pears, so don’t wait for them to go soft. Wash, cut into quarters, then remove the core with a v-shaped cut. Slice or cut into chunks as required – they’ll take 50 minutes to bake, or 40 minutes to poach in a light sugar syrup. Add to apple crumbles or pies; serve with game, casseroles and tagines; make traditional quince jelly or membrillo; or add to chutneys, pies and tarts. A very versatile treat.
Keep in the fridge. Straight from the farm, so please wash before eating.
Country of origin
Grown in Spain.