Three lovely quinces from our march long weekend on the peninsula. A little on the green side, I think poaching these might be the only option. Any thoughts?
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A Sydney girl moves to Australia's food capital
About Me
- Ali-K
- Writer, foodie & converted country gal, swapping inner-Melbourne living for a dog, three kids (under three) & a vege patch in Tamworth NSW.
Not Food
Foodie Wish List
Macarons
Any macaron, anywhere, anytime.
Heilala Pure Vanilla Syrup
(C'mon customs)
Any macaron, anywhere, anytime.
Heilala Pure Vanilla Syrup
(C'mon customs)
4 comments:
hmmmm, I cant help sorry. I've never cooked quinces before, eaten plenty, but never cooked them. I'm looking forward to seeing what you'll do with them.
Still haven't done anything with the quinces Maria, I think I will just have to poach them (that's if they're still ok, apparently they last for ages). Problem is, they just take sooooo long to cook.
They do take ages, but it's so worth it. You can keep the poaching juice for ages too and add it to tagine-style dishes.
FoodieFi, you've definitely inspired me to try harder next time. Unfortunately these three went bad, although I'd been told quinces last forever. Guess they had some sort of grub.
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