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Quince

A few days ago there was a knock at the door and on answering, I found a bag of quinces sitting on the doorstep - a gift from my neighbour, who has a quince tree in their garden.Resembling large misshapen pears, quinces are relatively rare nowadays and virtually impossible to find in the shops. Their unpopularity is, no doubt, due to the fact that in their raw state the quince is virtually inedible.
But long, slow, gentle cooking magically transforms this fruit. A poached quince is a delight - soft, fragrant, with a flavour that reminds me of rose Turkish Delight and a beautiful colour that ranges from delicate honey to deepest coral. 

Poached quince with toasted granola and crème fraîche is a treat for breakfast. The peeled and cored fruit need to be placed in a pan, just covered with water and sweetened to taste with honey or sugar or a mixture of both. Put a lid on and simmer very slowly on the hob for upwards of an hour.
Because of its high levels of pectin, quince are most often made…

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