Ruby red rich roast quince

Straight out from the oven. Delicious with whipped cream. One of the upsides of the foul weather is it blew all the quinces from the tree so I don't have to try to pick them off the high branches.

If you roast them the skins just peel off and the core pops out. Oh so easy.

Quince

The amazing coloured Quince Jelly

Today I picked up the last of the Quinces. Chopped out any bad bits and removed the main core. Put them into a roasting dish and covered them with water and a bit of sugar, then poached them in the oven for two hours. Over the years I have found this to be the easiest way to keep quince looking good when preserved and nice and soft. After poaching the skin just slips off.

So for pudding tonight we had warm poached quince with thick cream. Yum.

This method leaves lots of juice. So I put it the liquid in a pot, added a couple of cups of sugar and slowly simmered it for 30 minutes. This has made the most amazing coloured jelly that will be fabulous for adding to gravy or having with cheese and crackers. This is the simplest way to make Jelly as the liquid does not go cloudy if stirred as there is no fruit in it.

Damaged Quince Treet

Our Quince tree always fruits so heavily that the branches bend down each year with their load. But today with the wind they could bear it no longer and we lost about 1/4 of the tree. It has also put another main branch at risk so it will have to be severely pruned this winter.
Still lots of fruit on it but I hate to see the garden damaged.