A single ripe quince fills a whole room with its fragrance.
It’s a pity that these aromatic fruits have gone a bit out of fashion and are therefore grown less often in our country. So grab them when you discover quinces. Here is a suggestion of what you can make from them:
Why not make a chutney out of them: remove the skin from 1 kg of quinces and cut them into quarters, peel 300 g of onions and remove the skin and core from 500 g of pears.
Cut everything into wedges. Cut one unpeeled lime into cubes.
Peel and grate 20 g of ginger root. Boil everything with 1 tsp salt, 400 ml red wine vinegar, 100 g raisins, 1 pinch allspice (new spice), 1 pinch cinnamon, some freshly grated nutmeg and 1 tsp Tabasco for 120 minutes.
Add 650 g brown sugar and do another half hour.
Stir from time to time.
Fill the chutney into twist-off jars while still hot and seal on the spot. It will keep for 2 months in the refrigerator. It goes well with short roasted meat.
Our tip: Use high-quality red wine for a particularly fine taste!
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