I googled how to cook a quince and every thing I read said long, slow cooking produced the best results. If I was in Melbourne then I would have a slow cooker, oven and hob at my fingertips. Here I have none of these so I decided to ask the Moroccan ladies at work seeing they cook them frequently. I explained in my best French that I wanted to use them as a dessert not in a Tagine. So before my eyes, the woody quince was peeled , rubbed with a lime quarter , diced and put in a pot with water, salt , sugar and cinnamon. About 30 minutes later I was presented with lovely, mellow cooked fruit which I put with apple in a lovely, joyous and harmonious fruit crumble.
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