Today, we make this:
One fruit, so many possibilities. Quince granita, quince pâté de fruits, quince soup, poached quince, quince jelly, quince sauce, quince fritters…oh wait…
They are one of my favorite fruits. Look how nice and pink they become when you cook them, a soothing glamorous pink.
But they start off this color. Green with a hint of yellow. Hard as a rock. And a strange fuzz on them. It’s the pectin that turns them pink. And lots of heat.
See the fuzz? And the shiny green skin underneath? (I wiped some off for you.)
This is one of the oldest fruits on the planet. Word on the street is that when an apple was mentioned in Greek mythology and the Bible, what they really meant was quince. Yes, Eve bit down on a rock hard quince. So not worth it.
A tree full of quinces is a beautiful thing because it ensures you will have quinces coming out of your ears year round, and that too is a beautiful thing.
Pick every last one of them once they are a yellow color… even the ones with nasty bits are good because you can cook them up into something saucy.
These have nasty bits. They are still worthy.
Then you stick them on your windowsill and admire them. Then you cook them into some glorious version of this.