Sunday, 25 October 2015
2 years of work and the house is more or less finished, and the garden (despite its size) has been transformed, but there still is work to be done. But that is the fun of gardening, it is never finished.
We planted trees, to give us shade and to attract birds into out lifeless patch, and it worked.
One of the new trees is a quince, and this year it has given us the first real harvest - a dozen of these large beauties, a rather unexpected bonus from such a young tree.
We had never grown quince before, so we are thrilled that the tree has done so well.
So, what to do with the fruit?
Yes, there is the usual quince jelly, but I have come across a recipe for
for a quince marmalade, which sounds little more interesting.
Quite timely, the "Delicious" magazine published in their October issue an article about quince fruit,
with some cooking ideas, including a cake, "Spiced Quince and Ginger Upside Down Cake",
which became my "Sunday baking " today.
It takes some time to prepare caramelised quinces, but well worth the effort, especially as you are getting a wonderful aroma of quinces all around the house while they are cooking.
And this is the result,
the best upside down cake I have ever tasted; moist and spicy, with a unique quince taste, and quinces changed their colour to a beautiful pinky red.
The recipe suggest to serve it with a caramel custard, but I think this is so nice just as it is, I don't believe any addition would do it a justice.
In fact, we are so impressed with our harvest, that we have been out in the garden this afternoon to see if there is possibly some space left for another quince tree!