BARBARA SWEENEY DELIVERS TOP READS AND A CEREAL STORY.
Of all the fruits, quince is probably one of the most misunderstood. The knobbled, luminous yellow fruit, inedible when raw, only reveals its fragrance and jewel-like ruby colouring with long, slow cooking. If you’ve never attempted to cook one before, now is the time. Quince can be made into jam or paste, to serve with cheese or as a sweetmeat, baked in butter and honey and served with cream, made into pies or puddings, or added to savoury stews.