Time to make some membrillo from our chaenomeles cathayensis fruit. Similar to the japonica variety but a much bigger fruit from a bigger plant with vicious thorns. We still have plenty of jelly from previous years so going straight for membrillo this year.
Last year and the year before our neighbours gave us bags of the lovely big ones. I've made quince jelly which has sat in the store cupboard so last year I also sliced some and cooked it up in a lightly spiced syrup to have with ice cream. Might even try crumble with it or tarte tatin......
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Quince tarte tatin is fabulous, Obelixx, I much prefer it to the Apple version. OH has just taken the Parkin out the oven, smells wonderful...although I am told I have to wait until tomorrow to try it as it’s better the next day
Mountainous Northern Catalunya, Spain. Hot summers, cold winters.
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I like any gingery type of cake. Sticky types are even better.
Must make one sometime.
I live in west central Scotland - not where that photo is...
https://www.bbcgoodfood.com/howto/guide/northern-bonfire-night-treat