Sly candied quinces slosh in sickly sweet syrup, sweet to look at but sour underneath. Peachy orange liquid oozes from the dense stone fruit and surely is sticky to the touch but I dare not infringe on the purity of this rare find. My lips touch the quince and a sour shock runs through my mouth and my jaw ever so slightly tightens from the bite. A deceptive taste tingles my tongue and although the taste is somewhat of the taste of cough syrup, the scent draws me back in for another nibble, another brush of sweet quince in my mouth. Uncooked, quinces will be a sour experience not easily forgotten but because of their natural pectin they are a perfect specimen for jams and sauces. They also have a high acidity that counteracts the greasiness of fatty foods and is often served like an applesauce to accompany them. Let a quince sauce accompany your tempeh bacon and wholewheat toast for a sweet breakfast accessory.
Because quince is probably new to you, here are a few facts and tips for preparing them: Did you know Aphrodite the Greek goddess of love is believed to have thought apples sacred? But historians now believe the apples favored by Aphrodite were really quinces. The legendary golden apple that Aphrodite received from Paris was most likely a quince. Did you know quince go by many other names including Cydonian apple, elephant apple and pineapple quince? Did you know quince jam could be the perfect sweet and sour combination to add to toast or even roasted tofu? Do enjoy this mysterious, seasonal fruit.