pots of QuinceChutney sit on the pantry shelf and when I buy some more vinegar I shall make Spiced Quince, using the same recipe (give or take a few ingredients) that I use for Spiced Crab Apples
Fresh Fruit for the Office with Fruitdrop, The Quince Tree and Baked Orchard Fruits with Vanilla and Honey, and with the last of my fresh figs I decided to make a fruity chutney, a new Lavender and Lovage creation, Apple, Fig and Pear Chutney with Cardamom, and although chutney needs a month or two to “mature” and mellow in flavour, this chutney tasted pretty amazing just after making it
Nazima’s Spiced Mango and QuinceChutney from Franglais Kitchen. Chutney needs at least a month to mature, for the vinegar-y flavour to completely mellow, (many months make it even better
quince infused brandy, ‘quincemeat’, quince and salted lemon chutney and quince and apple sorbet. My neighbour has a beautiful quince tree in her garden that delivers a bumper harvest most years and this year is no exception
I have already been preserving in the kitchen with my quinces and figs, and I have some exciting new recipes to share over the next few weeks……quinces have also made an appearance in some savoury recipes I have created, it’s a bumper crop for them this year, although I do have a small problem with mould due to the wet weather
Quince. It’s the seasonal pumpkin that I am in love with right now, that most iconic of autumn veg – carved for Halloween, roasted for soups and stews, puréed and put into pies for Thanksgiving across the pond and made into jam and chutney too…
Christmas Pudding Chocolate Spread and Spiced Quince & Cranberry Chutney. Pomegranates are currently “the new black” and appear everywhere, in jams and chutneys, tagines (as I made recently here - Aromatic Beef and Quince Tagine with Pomegranate ) as well as jellies, compotes and in desserts
pumpkins, walnuts, cobnuts, squash, quince, blackberries, elderberries, cabbages of all shapes and sizes, onions, shallots, sprouts, carrots, leeks as well as two of my favourite fruits, apples and pears
I DID manage to make my chutney by the way, and a BOG pot of seasonal veggie stew, some bread and a lovely big fruity tray-bake, all of the recipes will be posted on my blog over the next week or so, along with some new (and old) quince recipes……
just cut them in half, butter them, add a spoon of chutney – I used my Spiced Quince & Cranberry Chutney - and then a slice of Brie cheese for an elegant but rustic nibble
Many of our neighbours have their own fruit in the garden, and you often pass by a big crate of apples or pears (or quinces if you're lucky) outside someone's door, offering free fruit
Since getting to know Wild at Heart my dinner party offerings often feature a pot of their Damson Cheese (A firm sliceable jelly which is sensational with cheese) or perhaps Wild Plum Chutney which stimulates both palate and conversation
The cheese selection is a really good choice featuring west country cheeses Yarg, Cornish Blue, Sharpham Cremet, Sweet Charlotte Cheddar and Quirk’s Mature Cheddar, served with quince jelly, grapes and a nice plate of crackers
