Dec. 2, 2009 5:26 pm
Updated: Nov. 25, 2010 9:51 am
Like I wrote in my review for this Quince Paste recipe, I love quince. I love them so much—and they’re so hard to find most of the time in the U.S.—that we planted a quince tree in our yard. This was the first year that our tree produced a bumper crop, so I was thrilled to be…
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Closeup of quince paste with manchego on slices of baguette.
Fresh quince, shining in the sun!
Cooking quince puree and sugar: it starts out the color of applesauce.
Food mill, for pureeing the cooked quince.
Quince puree-sugar mixture, after 1.5 hours. See how pink it's gotten?
I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater. My favorite foodie character in literature? Ben Gunn, the marooned pirate in "Treasure Island": "You mightn't happen to have a piece of cheese about you, now? No? Well, many's the long night I've dreamed of cheese—toasted, mostly—and woke up again, and here I were."
My favorite things to cook
Laminated doughs. Elaborate dishes that require a day of prep work. Comfort foods, spicy foods, all kinds of food. (Although I am also happy eating a bowl of cereal.)