RecipeMuncher

Chris from Mele Cotte is hosting this edition of Weekend Herb Blogging and this week I have a basket full of Quinces Recipes for Quince date back to Roman times where they were stewed with honey while in medieval England, quince pastes were preferred. I personally just love the simplicity of slow-poaching the fruit in a vanilla infused sugar syrup. As time passes, they move from having a rather boring apple coloured flesh to this spectacular, vibrant burgundy colour. The slower the poaching, the (...)