Despite all the recent talk about apples, it was a bag of fragrant, jumbo quince that made the journey back to Struan Farm with me from Nelson. There was a pending birthday (and wedding anniversary) dinner to organise, and I figured that Nigel Slater's roast quince recipe would do justice both to the special occasions and this beautiful fruit for dessert. The ancient Greeks gave quince as a ritual offering at weddings, so very appropriate for an anniversary dessert, at least in my book!
You will know of course that quince cannot be eaten raw. They are hard as a rock, albeit an exceedingly fragrant one. When cooked down they are transformed in yummy deliciousness. This particular recipe, with star anise, cloves and maple syrup, is magic-- I've sung its praises previously and will continue to do so.
p.s. still trying to grow quince here at Struan Farm. We have three trees in the orchard, which are several years old. They flowered profusely for the first time this past year, but had no fruit, which was disappointing. It's been suggested that I use a paint brush to try to pollinate them if the bees aren't up to it, but we do have lots of bees around. I am determined that we will get there eventually, one way or another. I want to grow my own quince!
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