Quince is one of those beautiful, odd little fruits that reminds me of my California home. My parents have a tiny but prolific quince tree at the end of their driveway, nestled between the giant turkey fig tree and an olive tree that no longer produces. The fruit is not edible raw, but when cooked in water for about an hour, it tenderizes in the most opulent way, off-white flesh turning rosy pink and suddenly smelling like delicate roses. This mixture is then puréed and cooked down slowly with vanilla bean pods until it reaches a thick, spreadable consistency. Just before canning, I add rose water to bring the natural floral notes to the forefront. think of it as a more spreadable version of membrillo, excellent for pairing with hard, aged cheeses, but also beautiful as a filling for cakes–I’ve even put some in a quiche inspired by an Ottolenghi recipe, with outstanding results.

100% VEGAN&GLUTEN FREE.