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How I love quinces. Take this hard and unappetising cousin of the apple and cook slowly to see some magic.quinces small Gradually, they turn pink, then red, then deep burgundy – and the aroma becomes a fragrant, perfumed delight. These were simmered slowly for five hours and I think I might be using them in a quince crumble. With custard, of course.


  • Comment by Stephen — May 13, 2013 @ 1:58 pm

    I’m told a crock pot style slow cooker is a handy way to deal with quinces, according to a foody friend. They seem to think that medlars are somehow edible as well, but I remain unconvinced there. To me as a boy, a medlar has always been more ammunition than food.


  • Comment by michael — May 13, 2013 @ 2:17 pm

    Yes, a crock pot would be perfect. Medlars? Anything that has to go rotten before you eat it is a strange thing indeed.

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