IN SEASON FACT FILE QUINCE
A direct cross between an apple and pear, quinces are the ultimate archaic fruit. Used for centuries, this fruit is high in pectin making it ideal for preserving into jellies and jams.
FLAVOUR PROFILE Quinces are extremely fragrant, but their bitter fl esh means they are only good for cooking and it is advised not to eat them raw.
COOKING CREDENTIALS With their yellowy green exterior they look very much like a pear and cook very similarly. When the fl esh is delicately cooked it turns soft and golden pink in colour. They can be baked or poached.
AVAILABILITY Quinces are an autumnal fruit, so get ready for their season starting in early October.
QUINCE & COBNUT TART WITH HONEY & THYME
The combination of fragrant quince and earthy cobnuts in this tart really celebrates the fl avours of autumn.
Serves 6-7
FOR THE QUINCE 3 quinces 3 sprigs of fresh thyme, leaves only Zest and juice of half a lemon Seeds from half a vanilla pod 2 tbsp honey 50g golden caster sugar
FOR THE PASTRY 150g plain fl our Pinch of salt 1 tsp golden caster sugar
90g unsalted butter, chilled and cubed 50ml water
TO ASSEMBLE 50g cobnuts
1.5 tbsp golden caster sugar
1 Preheat the oven to 180C/gas 4. Slice the quinces in half and place in a deep baking dish, with the thyme leaves, lemon juice and zest, vanilla seeds, honey, 50g sugar and 300ml water. Cover with foil and bake in the middle of the oven for 1.5 hours until the quinces are tender.
2 Remove the quinces from the baking dish and set aside to cool. Pour any cooking liquor into a small pan and reduce over a medium–high heat until thick and syrupy.
3 To make the pastry, sieve the fl our into a mixing bowl with a pinch of salt and 1 tsp of sugar. Add the butter and using your fi ngertips, work the butter into the fl our until you have a mixture the texture of fi ne breadcrumbs. Pour in the water and mix quickly to a crumbly dough. Tip onto a sheet of cling fi lm and roll out into a thick disc. Cover with another layer of cling fi lm and chill for 30 mins.
4 Slice each cooled quince half into four wedges and arrange skin-side down in a greased and lined 28cm cake or tart tin, trimming the wedges to fi t if needed.
The Taste of Autumn
Artisan Food Fair 15 & 16 September
Many of the South West’s best artisan food and drink producers will be present with samples for you to try. Great Torrington, Devon, EX38 8PH. Normal Garden Admission, Free for RHS members For tickets and promotions visit
rhs.org.uk/rosemoor RHS Registered Charity No. 222879/SC038262
34 | THE WEST COUNTRY FOODLOVER
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