If you spot a quince, grab it!
I had moments of pure envy this week! Thomasina Miers was tweeting that she was experimenting with quince, poaching them with vanilla pods, and then making them into a custard. Which all sounded delicious, but there’s been no sniff of a quince around here yet!
And I have such a hankering to try to make quince cheese, that Spanish delicacy known as membrillo, as there’s a piece of Manchego just winged its way into the fridge direct from Best Foodie Friend’s recent trip to Spain. I’ve never tried making it before, but have tucked into it quite a few times (a particularly good example served up at Iberico in Nottingham, always worth a lunch stop).
If I spot some, then I am buying as many as I can afford as soon as I see them. And I’m inspired by the quince jelly recipe over on The Cottage Smallholder. If you want something different, then have a try of some of the quince recipes over on Historic Food, or just read them as it’s fascinating!
Supply of quinces seems to be a bit hit and miss though, so the only way to really be guaranteed a crop each season is either adopt someone with a tree, or grow one yourself. Trees Online have a number of varieties on offer and not knowing anything else about them I would start with a Champion Quince Tree. Although may just find it has a high opinion of itself!
This option would mean a very long wait for Membrillo though, so I am tempted to order some from Bellota at Food Full Stop. If it’s for someone else, you could go the full hog (no pun intended) and order their gourmet selection which includes a whole host of other goodies such as Jamón de Trevélez, Salchichon Ibérico and Chorizo Ibérico, as well as the membrillo.
