Quince recipes
Quince belongs to the same family as apples and pears; its shape is similar to a pear, but larger. It has lumpy yellow skin and hard flesh that is quite bitter so shouldn’t be eaten raw. When fully ripe, the quince has a wonderful perfume. Quince paste or ‘membrillo’ is a popular accompaniment to cheese in Spain.
This dessert defines an exact moment in the season – the end of autumn and the beginning of winter – and I prepare it as soon as the first quince are ripe. However, with its warm and spicy flavours it is also a lovely prelude to Christmas.
Each serving provides 226kcal, 9g protein, 26g carbohydrate (of which 18.5g sugars), 0.5g fat (of which 0.1g saturates), 5g fibre and 0g salt.
More quince recipes
Preparation
Quince can be added to cooked apple and pear dishes or used to make quince sauce. It also makes excellent preserves, especially marmalade.
