How to get the most out of your quince

As soon as we see the first quince appear on a menu, our hearts skip a beat. It’s only around for a few months of the year, after all, so make the most of it while you can.

Quinces are available from October throughout the entire autumn. And please take them home with you, because you can make all kinds of delicious things with them. Let’s start by saying that quinces absolutely cannot be compared to Conference or Comice pears.

‘Normal’ pears can simply be eaten out of hand when they’re perfectly ripe and juicy. If you do this with a quince, you’ll be a little less happy. Because of their firm and sour flesh, they can’t be eaten raw, but if you know what to do with them, the world of quince is at your feet.

Cheese board

You’ve probably most often seen quince in jelly form on a cheese board. Delicious as a fresh counterpoint to all those rich, creamy or particularly sharp cheeses. Make your own here.

Compote

Make a large batch and stir it into your yoghurt or porridge, eat it on toast or serve it as a side with your chicken and chips. You can do anything with compote.

Crumble

Freshly sweet quince filling in a crisp pastry crust with a crumbly streusel topping. Best enjoyed while it’s still slightly warm, with a generous scoop of vanilla ice cream. So make it soon.

Tarte tatin

Upside-down cake is always a good idea, whether it’s the classic version with apple or something a little different with quince. Be sure to whip some crème fraîche until light with just a tiny bit of sugar to serve alongside it.

Panna cotta

Jiggly panna cotta with quince poached in chamomile tea. This seems like the perfect dessert after an elaborate meal.

Lamb

With lamb? Absolutely. For example, alongside slowly cooked Lebanese lamb shanks or minced lamb stuffed with quince, pomegranate and coriander.