It was rainy at Struan Farm over the weekend, which gave me time to try out several more quince recipes, including Nigel Slater's Roasted Quince recipe and Deborah Madison's Poached Quinces in Syrup from her "Local Flavors" cookbook. Both recipes are publicly available on the internet.
Given the work involved in cutting and peeling them, I asked John to be my "sous chef" to assist with that part of the process. While he grumbled a wee bit, he did a great job in far less time than it would have taken me.
Et Voila:
The Roasted Quince recipe really didn't take that long to make once the fruit was prepped, and it is seriously delicious! The combination of cloves and star anise, along with maple syrup gives it a spicy, autumnal comfort. One of the better desserts we've had in a long time.
The Poached Quinces in Syrup are good, not as spicy. They keep for up to two months in the fridge, and are the sort of thing that would be good with yogurt and muesli for breakfast.
We're definitely ordering some trees for planting in June after this revelation. Next I'm going to try making quince (not apple)sauce.
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