Quince upon a time...

... there was a sour thing with a tough exterior. You wouldn’t want your lips to meet a raw one, but after cooking, quinces live up to the promise of their heady scent.

Ihave been rather enamoured with quince recently. Although they are somewhat trickier to prepare, compared to apples, with their tougher skin and denser flesh, quinces have a more pronounced, tart flavour, so need a little extra sugar, and turn a glorious amber once cooked. Today, I share two sweet recipes that could be prepared for some special mothers this weekend – an ultimate comfort pudding and a spectacular rustic tart.

This is the kind of dessert I would love to be served.

If you can’t find quinces, then use firm pears, such as beurre bosc or packham.