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quince

When I was growing up in deepest Wiltshire, I accepted without question my mother's helpful explanation that quinces were the fruit of the japonica. Growing older brought partial knowledge and general uncertainty, here and elsewhere.
Q/004

And then, thanks to Internet searches and easy access to information, I discovered the full answer:

Quinces are rare and special fruit for me whatever stock they may have grown on. I found some on Vilvoorde market one autumn, and bought them with a view to finding out what to do with them. They perfumed the whole kitchen for three days before I grated them into an apple pie, which tasted quite delicious even if the filling was bright and unexpected pink.

I should have consulted my copy of Maxime McKendry's Seven hundred years of English cooking, which offers one intriguing recipe for quinces baked in retsina with saffron and all-spice and another for individual quince pies with cinnamon and ginger.