Monday, May 25, 2009
It was my Yia yia that introduced me to raw quince, a favourite snack of hers. Growing up I would gently nibble on slices of skinned quince; I would eat so slowly that tiny brown spots would eventually conceal its once pale blonde flesh.
She would bring me a plate of little, lemon shaped wedges that I would eat my way through while watching episodes of Art Attack, SuperTed and PlaySchool (I loved the Rocket Clock). In fact, it wasn't until I was a teenager that I actually saw the quince in its whole firm, covered in soft fuzz. And it wasn't until I was in my 20s that I began to try it in it's cooked form, having lost my taste for it's raw sourness.
The first time I poached quince and returned to see it had turned a glorious rubiscund shade I was delighted at how unexpected it was. I was also delighted by its tart sweetness and soft but firm texture.
Years ago I attempted this dish, with rather disastrous results. Now, with some increased confidence from years of cooking, I thought I'd give it another shot as I think my hubby will really like the combination.
prep time: 25mins.
cooking time: 25mins.
taste: 3/5. This was hated and liked which is why it got an average score. My brother said the taste relies heavily on the quince, if you don't like quince you will hate this. Whilst my husband said the sauce was really flavourful, but didn't like the quince slices much.
would I make it again: No.
recipe: Lamb Chops with Poached Quince and Balsamic Pan Sauce