In an interview with The Guardian a few years back, Nigel Slater spoke poetically about quince: "The quince is the fruit of frosty mornings and blackened leaves, keeping in sound condition through the cold months." Slater thinks of the fruit as a gem, and yet so many folks don't quite know what to do with it. Using the late fall fruit alongside apples in pie or other fall desserts is a common route, but quince are quite wonderful in savory recipes, too.Quince are too astringent and rather unpleasant to eat raw and their skins are quite tough and even waxy. But once you get beyond this, when cooked and baked, they're sheer bliss. They don't get nearly as mushy as apples, and they have a high pectin concentration so they work beautifully in savory chutneys and spreads.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
Read more from Megan »