More ways with quince
Quince paste (below) Core, peel and chop 1kg of quinces. Simmer in a pan, with enough water to cover the fruit, until very soft, then drain. Weigh the fruit and measure out an equal amount of sugar. In a food processor, blitz the cooked fruit until very smooth, then return to the pan with the sugar and cook over a low heat for about 2 hours. Line a shallow-sided baking tray with clingfilm, pour in the quince paste and refrigerate until set. Delicious served with cheese.
Add 100g of quince paste (see above) to a saucepan with 50ml of white wine, a sprig of rosemary, 2 sprigs of thyme, 100ml of chicken stock and seasoning. Mix well and simmer, then serve alongside slow-roast pork belly and celeriac mash.
Peel and core 3 quinces, cut into large chunks and arrange in an ovenproof dish. Pour in enough water to cover the fruit, drop in a vanilla pod and bake in a moderately hot oven for an hour. Rub together 200g of flour, 100g of chopped and toasted hazelnuts, 150g of butter and 150g of brown sugar. Once cooked, remove the quince from the oven, pour off the water and sprinkle a few tablespoons of sugar over them, followed by the crumble topping. Return to the oven for about 30 minutes or until golden.