enter quince

With an unexpected haul of beautiful quince from the Berkshires thanks to friend, chef and meat expert Rob, our autumn quartet is complete.

I don’t think I’ll ever tire of cooking quince– as labor intensive as it is (see my posts from last year…you cook and cook quince, and then finally, you’re ready to start cooking it…) watching it change from creamy white to orange-ish to rosy orange is like magic every time.

But if you can’t deal with the scrubbing, peeling, cutting (more like hacking), cooking, just having a bowl of the fruit on the table lends a heady fragrance to a room. We are absolute fans.
Go quince!!!