We have a small quince tree. It's a bit neglected, so we're always surprised that it yields any fruit.
But this year was better than it's been in awhile.
R asked me to make quince paste, which I rolled my eyes at because it's kind of a pain in the arse to make. But I acquiesced and followed the same recipe I've used for a number of years -- thanks, Epicurious. (Note: I use about 3/4 the sugar called for because we like a bit of the tang instead of the sweet.)
Two hours of baking.
Then peeling/coring/chopping, blending and cooking on the stove...
stirring constantly and dodging (hopefully) molten liquid. Seriously, it burns like heck -- keep stirring or pay a hefty price.
Each time I make it, I usually come to the conclusion that it's worth the effort. This time was no exception. And since he helped out by washing and stirring this time, R now understands my reluctance to get started.
But even with all the grumbling, I'm still amazed at the transformation from a hard, dense fruit
to a sweet, tangy, perfumed spread.
It's perfect with a slice of manchego (or Dubliner's) cheese.
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