As Autumn unfolds, we’re excited to watch our produce aisle change to heartier stock, with bushels of new apple and pear varieties, local broccoli and cauliflower, parsnips, celery root, winter squash and sunchokes. One of the most intriguing fruits is the quince!
Commonly cooked down into jams and chutneys because of their high pectin content, this fruit looks like a misshapen apple. Bite into them fresh, and you’ll recoil at the astringency. But roasted, baked or stewed, and their sweetness and floral notes shine, especially when complemented with fresh Singing Dog Vanilla Beans. We can’t wait to try them in this recipe for Quince Biscuit Pie!