(disclaimer: there are affiliate links included in this post. I also received products free from Kitchen Craft to test out, however no obligation was attached to review or blog about them. All opinions are 100% my own)

Quince is something I’ve never baked with before, or even eaten. But I was in the Asian supermarket near me stocking up on some kefir milk and was having a little browse through their fruit and I saw quince. I vaguely knew what a quince was but wasn’t 100% of the taste or texture. But I thought hey, this kind of looks like an ugly lemon, I’ll buy it and figure out what to do with it later!

That’s actually a pretty good metaphor for how I tackle life actually! I did a bit of research online and it turns out quince needs a bit of preparation before it’s edible, in it’s natural state it’s very hard, woody and astringent, but once you’ve poached it for a bit the sweetness comes out and it has a lovely floral taste. Quince is high in pectin so lends itself well for jam and jelly making, my research actually lead me to discovering that quince is what marmalade was originally made out of! 

You do need to take care when prepping the quince because the woody, spongy nature of the fruit makes it quite difficult to cut and you don’t want to lose any fingers! Once it was peeled and sliced and all my fingers were still in tact, I poached it in water and sugar with a cinnamon stick. The internet told me that when it was ripe, it would have an aroma when you hold it up to your nose, so I held it up to my nose and the aroma was similar to that of an apple – so poaching it with cinnamon seemed like a good move! The internet also told me that my quince would turn a vibrant coral pink when it was done, however don’t believe everything the internet tells you! After about 40 minutes of poaching, mine was nice and soft but only had the faintest hints of a pink hue. I decided to use my own judgement and declare it poached. Further research told me the amount of pectin in your quince determines how pink it goes, so I guess mine didn’t have a lot of pectin in it. I drained it, saved the poaching liquid and pureed the quince ready to bake with. 

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