Quinces

Another picture by the artist entitled Quinces took £313,250 against a forecast of

Telegraph.co.uk - Telegraph online, Daily Telegraph and Sunday Telegraph 2010

My friend Betsy Field, a food writer who happens to be a marmalade expert — she recently delivered a paper at Oxford University's Symposium on Food and Cookery titled, "Quinces, Oranges, Sugar, and Salt of Human Skull: Marmalade's Dual Role as a Medicine and a Preserve" — was so vociferous in her condemnation of grape jelly that she almost made me want to defend it.

The Grape Jelly Mystery 2010

Quinces turned up in the shops again this week, looking like knobbly misshapen pears.

Nigel Slater's bacon chops, cabbage and apple, and quinces with orange recipes Nigel Slater 2010

Chris from Mele Cotte is hosting this edition of Weekend Herb Blogging and this week I have a basket full of Quinces

Quince Zabaglione Haalo 2009

Chris from Mele Cotte is hosting this edition of Weekend Herb Blogging and this week I have a basket full of Quinces

Archive 2009-05-01 Haalo 2009

Quinces came pouring in from all quarters, until we had three bags full.

Over the Hills and Far Away asakiyume 2007

Quinces do partner well with creamy things so I thought I'd add them to a baked custard tart made with my never-fail and very short sweet shortcrust pastry - but you could easily substitute the store bought variety.

Archive 2007-05-01 Haalo 2007

Quinces do partner well with creamy things so I thought I'd add them to a baked custard tart made with my never-fail and very short sweet shortcrust pastry - but you could easily substitute the store bought variety.

Leftover Tuesdays #5 Haalo 2007

To keep Quinces in Pickle: — Cut five or six quinces all to pieces, and put them in an earthen pot or pan, with

Old Cookery Books and Ancient Cuisine 2006

To make white Jelly of Quinces: — Pare your quinces, and cut them in halves; then core them and parboil your quinces; when they are soft, take them up, and crush them through a strainer, but not too hard, only the clear juice.

Old Cookery Books and Ancient Cuisine 2006