Pears and apples are the best-known fall fruits...but they have a little-known cousin, the quince.
Kirsten and Christopher Shockey, authors ofFiery Ferments (Storey), describe the quince as looking pear-like but “tougher, a little misshapen and larger, with sunny, vibrant yellow skin that is often a bit blemished and sometimes slightly fuzzy.” The raw fruit isn’t particularly appetizing, so quinces are always cooked (or in this case, fermented).
2 lb quince, cored and chopped
zest and juice of 1 lemon
1 tbsp salt
2 tsp grated fresh ginger
1 1/4 tsp ground cinnamon
1 tsp chile flakes
1/2 tsp finely ground white pepper
Yields about 1 quart
Source:Fiery Ferments, © By Kirsten Shockey and Christopher Shockey, photography by © Lara Ferroni, used with permission from Storey Publishing
Like this article? You’ll love our weekly newsletter
sign up here!
**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
