We don’t often see them, so in celebration, I pulled out all the stops – well, most of them, anyway! I say not quite all because I decided to experiment. As I do. But usually not for a dinner party. That said, Jaynie’s also a cook and foodie with green fingers and if there was a disaster, I was in good company!
Since our visit to Babylonstoren, nearly a year ago, I’ve been wanting to experiment with quinces. They grow all over the village, making hedges along the streets, fruit hanging there for the picking!
I’ve not got so far as making quince jelly, but know that quince works well with pork and lamb. We resolved to have pork and the Husband who does much of the shopping, I confess, came across de-boned, smoked pork neck in the local supermarket.
What did I think?
The original intention had been to slow roast the quince slices under the pork joint, but I had to come up with plan B. Quinces take a long, long time to cook and a smoked cut would take not nearly that long. So the quince slices were par roasted with a little olive oil and salt before joining the rest of the bits on the weber.
The results were better than expected.
Quinces: beautiful, golden and delicious.
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