There are buds on the quince tree (a quince is un coing, the tree un cognassier).
I’ll need to eek out the delicious quince cheese (fruit paste) made by a friend from our autumn crop - see the recipe below.
It goes particularly well with a strong hard cheese such as Cantal or Comte.
Or if you are visiting Lot-et-Garonne search out Templais Fleuron for a rare treat. A gum-tingler!
Quince cheese Ingredients:
- About 4 large quinces
- 900g granulated sugar
- Peel and core the quinces.
- Tie the peel and the cores in a square of muslin.
- Chop the quince flesh into 2cm cubes.
- Put the flesh and the bag of peel/cores into a large pan
- Cover with water and bring to a boil.
- Reduce heat and simmer until the fruit is tender.
- Remove the muslin bag and use a stick blender to puree the fruit.
- Continue to simmer, as you would any jam, and be careful as quince tends to spit.
- When you have a deeply golden pink, thick puree, transfer to a baking tin lined with parchment.
- Put in a low oven (160°C) for at least an hour until you can feel it becoming firm to the touch.
Leave to cool and slice into blocks, wrap in grease-proof paper and store in and airtight container in the fridge. The cheese might 'weep' a little during storage or crystalise - that's fine!