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…
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.
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