A quinstellation

It’s a gold rush. The quince tree has once again outperformed and produced a bountiful crop of fragrant fruit. Related to apples and pears but larger, fantastically golden and more exotic, it’s not hard to believe that the quince could be the inspiration for the apple of the Garden of Eden.

Having time to play with our ‘quinstellation’ is the signal that the grape harvest is over and we can appreciate the final stages of gathering, preserving and fermenting from the garden and hedgerows.

Everything about the quince is wonderful from its pretty pink blossom in spring to the wafts of perfumed scent that signal ripening. A quince glut can be overwhelming but it’s a surprisingly versatile fruit in the kitchen. With cooking, the hard yellow flesh poaches until soft and juicy and is alchemically transformed to a delicate rose pink. This year we’re making quince vinegar, Christmas quincemeat, quince vinegar, poached quince for puddings, quince ratafia and also have a new product in mind.

We may no longer be able to climb the stairs to bed, but who wants to miss a moment of autumn.