Quince

Coing

What it is

Scholars suspect the “golden apples” of Greek myth were quinces — and the word marmalade comes from marmelo, Portuguese for quince, whose paste was the original marmalade. Inedibly hard and astringent raw, it performs the kitchen’s quietest miracle: hours of slow heat turn its pale flesh ruby.

In the kitchen

Poach it whole and slow with honey and saffron, or roast it beside lamb — its perfume forgives every hour it demands.

Goes with

Lamb Cinnamon Honey Walnut Vanilla Saffron

Same species

Quince paste

Also used with

Malic acid Mallard Cassia buds Goose foie gras Young wild boar Medlar

In season alongside

Crottin de Chavignol Feijoa Oregon black truffle Osmanthus Pélardon Persimmon

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