Apples, pears and quinces, it’s Harvest time with a recipe for ‘Quince Cheese’


Quince Picking (1 of 1)

I love Autumn and the harvest of fruits like apples and pears. A time to pick, pack and store or preserve fruits for the winter months ahead. I am used to storing and cooking  apples and pears but the quince fruit is newer to me.

Qunices are the size of a generous pear but that’s where the similarities end. Yellow, furry and rock hard, the quince is not a fruit to be eaten straight from the tree. Instead quinces must be cooked but once cooked can be added to many dishes.

Qunice basket (1 of 1)

Now I’ve tried quince & apple crumble, and quince & mutton curry is a winner, but that is where my repertoire ends (although I will now have to write a quince Porridge recipe ;-)) So for this post I have kindly been given expert knowledge from long time quince grower and quince connoisseur Nicola Tipler;

Qunices: suggestions for use:

Note: Don’t store them, they go off very quickly!

Wash, but do not peel, then cook in boiling water until soft enough for a knife to be pushed into them. Remove from the water and allow them to cool. Cut, lengthwise, into quarters and remove the core.

They can either be stored in the fridge for use within a few days or frozen.


  • Add to stewed apples in crumbles
  • Fry slices in shallow vegetable/sunflower oil until brown on both sides, which gives them a caramelised taste. Serve with casseroled chicken.
  •  Saute in a mixture of butter, sunflower oil and clear honey. Serve with casseroled lamb.
  • Alternatively, whole quinces can be roasted at 190 Celsius, which takes approximately 1 to 2 hours. Cut them in half, add butter and sugar then bake. They will turn a lovely shade of pink and become caramelized. Delicious served with thick cream or mascarpone.

Quince 3 (1 of 1)

Quince Jelly Recipe

Take 1 kilo of quince, wash them, almost cover in water and boil until soft.

Drain, remove the skin and cores, then mash with a potato masher.

In the same saucepan, put an equal amount of sugar and quince (for a kilo of mashed quince, add a kilo of sugar).

Cook for 20 min, stirring continuously with a wooden spoon.

Pour the mixture into several dishes, and allow to cool to room temperature before refrigerating.

Serve slices or cubes with cheese of your choice.

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