We’ve had a lovely selection of apples and pears from Windmill Orchards in our fruit range for a few weeks now. However, nothing feels more autumnal than the aromas of quince that arrive alongside, from their beautiful growing site near Banbury.
Although you wouldn’t want to eat quince raw, cooking breaks down its tannins to provide the sweetness, whilst releasing its floral fragrant scent. It’s noted for its high pectin levels, making it perfect for jams and jellies. They can be boiled, blended and cooked down for a sweet membrillo. Popular in Spain, but would make a great addition to the cheese board with our Applewood smoky plant-based cheese block.
Jen and the team at Windmill are harvesting and delivering quince to our door weekly. We’re really excited to see them again this Friday as they’ll be bringing their fresh walnuts too. These will complement the fresh chestnuts we have from France.
