I’m not sure why we have missed out on quince all these years. I had a vague notion that they they were like a pithier apple — something that needed to be preserved or cooked for long periods of time. Something about quince seemed old-fashioned and fussy and therefore not on my radar. Funny thing is, we almost always buy boughs of quince blossoms this time of year to decorate our home for the Lunar New Year, but so far we have totally ignored the actual fruit.
So the other day were doing a little produce shopping and Luca saw a great pile of sunny, yellow quince and asked “what’s that, mom?”. I mistook them for papaya at first, but then soon realized these were the elusive quince. I’m not sure I had a notion of what they looked like, and so was surprised at both their color and shape. We took a smell and I was completely taken by how beautiful the aroma is. You could/should make perfume from the stuff. It’s heavenly. We snapped some up and then scoured our cookbooks to find a recipe.
Deborah Madison to the rescue! Simran, Ria and I attended a fabulous potluck last year with Deborah, hosted by 18 Reasons and Onmivore Books (a book tour stop to support her new “Seasonal Fruit Desserts” cookbook). I was lucky enough to sit next to Deborah that night – and nervous that she would be tasting my rendition of her chard and saffron tart! Both Simran and I of course immediately added this dessert book to our respective collections. It’s a great one for anyone who wants to showcase fruit throughout the year and for anyone living with sweet-tooths like my son. The recipes range from simple to elaborate. She gives ideas for fruit and cheese pairings, fruit-based sauces, and condiments as well as cakes, tarts and other deliciousness. The book includes two wonderful quince recipes including “nearly candied quince” that you roast and enjoy on it’s own or in concert with your favorite apples and pear desserts.
I opted for her braised quince with honey, cinnamon and wine. The Atlantic published the recipe, and you can find it here (but do yourself a favor and check out the book, too). The recipe is ridiculously simple and utterly delicious — so simple that you can make this on even the busiest of nights when you want a little something special to end your meal. Case in point: I was able to pull this one off on a hectic Monday night amidst the distractions of a 2-week old infant and preschooler (while cooking dinner)! You don’t even need to peel or core the quince, just wash and slice the fruit and chuck it in a baking dish with the other ingredients and throw at all in the oven. Even though the fruit is braised with wine, it will appeal to young dessert fans too — anyone who likes the middle of an apple pie.
I’m a believer now. Quince rules!