Star of the season – the quince

Quinces are closely related to apples and pears but nowhere near as well known. Possibly because only a few varieties can be eaten raw. But these unassuming fruits could soon become the season’s culinary stars.

At first glance, you could mistake a quince tree for an apple or pear tree. Its similar looking stone fruits belong to the same rose family. But take a bite and any resemblance ends there. Most European quinces are hard and bitter, meaning they’re rarely eaten raw. Only a few varieties, such as the honey quince, are the exception. But once cooked, quinces add a punch of flavour to all sorts of dishes.

Autumn is quince season

The best time to shop for quinces is from September to November. The tree’s first delicate petals form in spring, and by autumn the golden fruits are ready to harvest. When stored in a cool, well-ventilated place, quinces can be kept up to two months (Link zu: Make sure your fruits are bruise-free or they may rot. There are two varieties. Apple quinces are harder but have an intense flavour. Pear quinces are softer and easier to prep.

Your kitchen’s secret star

Quinces need to be cooked or baked before they’re ready to be consumed. One classic recipe is baked quince jam (später Link zum Marmeladen-Artikel von Steffi von Kochtrotz einfügen). It’s easy to make and you don’t even have to peel the fruits. Quinces also taste good in compote or with recipes that use yeast dough.

Some savoury options

But quinces can do savoury too. Whip a classic compote into a fruity chutney that tastes fantastic with roast meats. Or go veggie and prepare a potato bake with thin slices of quinces between the potatoes.

What’s your favourite quince recipe?