Youβre welcome Kai. Iβm glad you like the photo of the lovely Lola. Here is a link to the quince recipe I used. I tasted some that a lady had made and was thinking I wouldnβt like it but I loved it so she gave me some quinces and now I have a couple of jars which I will keep until Christmas π
Funny how that works. βΊοΈ . . . Love it when weβre pretty certain we wonβt like something π , then we try it π₯ & are pleasantly surprised how good it tastes! π― π
[Hope you donβt mind my copying & pasting recipeπ here (for convenience). [Am lazy π΄ & donβt want to go back to βGuardianβ website to access. π€¦ββοΈ . . . Easier to find π here.]
Pour the vinegar into a stainless-steel pan. Add the golden sugar, juniper berries, black peppercorns and bay leaf and bring to the boil. Turn the heat down to a merry simmer.
Peel, halve and core the quinces, cutting them into six lengthways. Lower the quince into the simmering vinegar and leave the fruit to cook for 15-25 minutes, until it is soft enough to pierce effortlessly with a skewer.
Lift the soft fruits out with a draining spoon and lower them into clean storage jars. Pour over the liquor, then seal and leave to cool. They will keep for several weeks."
Thank you again, Ali. ππ Your recipes broaden our horizons β¬ οΈπ β‘οΈ & encourage us to try new things! Much, much appreciated. βΊοΈ π π πΊ π
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. . . So many types of foods; so many ways to prepare!! π
I love the list and thank you for taking the time to let us all know what's in season. Also, thank you for your tip on the butternut squash seeds, I'll do that next time.π
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