Monday, June 11, 2007

Quince paste

Winter has well and truly arrived in Melbourne. Each season has its delights and one of them is the arrival of quinces at the markets. These superb fruits need to be cooked. They can be roasted slowly in the oven and served with roast lamb or tagines, they are beautiful stewed for an hour or two with a couple of lemon wedges, or you can make quince paste recipe.

Serve some quince paste on a cheese platter. It goes well with a surprising range of cheeses. And wine? I think an aromatic, dry Gew├╝rztraminer is called for.

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