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on smelling better than it tastes

November 9, 2012

These quinces have been sitting in the kitchen for over a week and their smell still pervades the air, even though we’ve been to the school bonfire and fireworks do (really good) and there’s a  smell of gunpowder and smoke in the air.

The smell of these small,  unlovely looking fruits is quite surprising and very strong. They smell as if they should be  some wonderful, exotic tropical fruit with a dollop of honey mixed in. The smell  has the same intensity as the smell of roasting coffee and just as there is nothing else that smells quite like roasting coffee,  so there is nothing that smells like quince.

There’s another similarity with coffee, and that is that the taste, disappointingly, doesn’t quite match the smell. Raw, quinces are pretty horrible – bitter and dry, but cooked they improve a little. If you cook quinces slowly for a long time with sugar they turn a dark red. They’re also full of pectin so make good jellies.

I’m not sure what to do with these quinces. There are only two of them and the best thing to do would be to find some more and, I think, make a quince cheese. It seems quite a seasonal thing to do. Maybe there are still a few quinces out there that I can forage. Failing that I’ll just have to use what I have and make a small bit of quince cheese and guard it jealously.

 

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4 Comments leave one →
  1. November 9, 2012 10:01 pm

    Interesting entry – I know nothing about quinces… you learn something every day.

    Thanks for sharing.

  2. petit4chocolatier permalink
    November 10, 2012 12:07 pm

    Nice post! I have never cooked with them, and heard that they are comparable to roses.

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