QUINCE
I generally pick my fruit when they are still firm , allowing them mature in a warm kitchen .
When the fruit turns yellow and aromatic ( and the scent of the quince is extraordinary ) the fruit is fully developed .
If the fruit is left too long the flesh becomes cottony, not absorbing the sugar in cooking and gives a dry leathery result .
SPICED QUINCE ......Elizabeth David`s recipe ....
Peel and core the quinces , cut each into 8 pieces . Cover them with cold water and add a small handful of coarse salt.
Bring this to the boil , boil rapidly for 10 minutes and strain , retaining the liquid .
For each 600 ml of liquid add 500gm of sugar 150ml of white wine vinegar and 1 tsp of whole coriander seeds .
Bring the liquid to the boil.
Place the fruit back into the liquid and simmer until the quince slices are tender .
Remove from the heat and let sit overnight .
Next day drain off the syrup , retain syrup .
Bring the syrup to the boil .
Place sliced quinces into preserving jars .
Pour the boiling syrup back over the quinces packed in preserving jars .
Screw or clip down the covers on the jars while still warm .
Spiced quinces keep for a long time and are excellent with pork , silverside or any slow cooked meat .
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