- Quinces – I had 2
- Apples – I had 1 big one
- Knob of butter
- Good portion of caster sugar
- Bowl of water with lemon juice in
- 175g flour
- 75g butter
- 50g light muscavado sugar
- Almonds and oats for the top
I have never come across anything that will brown as quickly as a quince. It’s quite impressive. You will need to super speed peel the quinces and put them in the lemon infused water. Even then don’t be surprised at how quickly they change colour. When chopped, put them in a pan with the butter and the sugar.
I would say don’t go too sweet as some of the charm of the quince is in its astringency. I added the frozen apples right at the end so they didn’t turn to a mush.
I put this in a small dish so that when it was served, everyone got a good dose of quince. I then crumbled. Rub the butter into the flour and then stir in the sugar. By putting it into a small dish it ensures no one will be short of crumble either.
I put some crushed almonds and oats on the top too.
It was then a waiting game. I counted down the minutes to see what they tasted like. I had heard of their delicate nature, piquancy and subtlety. I wasn’t prepared for their smack you in the face deliciousness.
A good spoonful of extra thick cream was essential. I have now acquired the taste for this elusive fruit and I plan to get a tree so I will never be short of a quince.