Thursday was dull and cool almost a repeat of yesterday. Rain had been forecast from early afternoon but it didn't arrive until early evening with the heaviest of the rain reserved for over night into Friday morning.
As the weather wasn’t too good I decided to use our recently harvested quinces to make an apple and quince compote. I’d forgotten just how awkward quinces are to prepare. Although I’ve read that they can be difficult to peel I don’t have a problem with that it’s removing the core that causes me a problem.
It’s just like preparing an apple until it comes to removing the core. Removing the core is easy with an apple but very difficult with a quince. Once peeled and quartered it has all the appearance of an apple until that point. The outer casing to the core is hard so it’s like trying to remove the stone from an unripe peach or nectarine. I find it easiest to cut the flesh away from the core.
This might seem like a lot of effort for what seems to be an unloved and difficult to obtain fruit but having eaten quince for the first time last year it’s a wonderful tasty and aromatic fruit.
There’s more about our quinces on Sue’s blog.
Posts
0 comments:
Post a Comment
Thank you for visiting my blog and leaving a comment - it is great to know that there are people out there actually reading what I write! Come back soon.
(By the way any comments just to promote a commercial site, or any comments not directly linked to the theme of my blog, will be deleted as soon as I spot them) Please do not follow links from any comments that appear to be spam - if in doubt ignore.