Have you ever tasted quince preserve?
If you haven’t yet, it is definitely something worth trying.
Its taste brings me back fond memories of both of my grandmothers who were true masters of the art of making delicious fruit preserves.
Quince preserve was one of their specialties.
You can use it on top of ice cream or other creamy desserts.
It adds extra flavor and sweetness that make it a favorite option for people with a sweet tooth.
You can also serve it on its own, in a small plate, and eat it with a teaspoon.
You can use it as an ingredient in cakes, tarts, you name it.
Alternatively, you can spread it over a buttered slice of toast or bread and eat it as part of your breakfast.
My father enjoys eating quince fruits raw.
As a kid, I couldn’t understand how he could eat them like that.
They are hard and have a strong astringent taste, even when they are ripe.
Mind you, they are real health boosters, which is something that I came to realize later in life.
Quince fruits are ready to harvest in late autumn.
You can leave them out of the fridge for months, no problem, they won’t spoil.
They might even taste better.
So you harvest them in autumn, make your preserve, and put it in jars to enjoy over the winter.
This is what we did with my father back in November.
With a few kilos of quince fruits, we managed to make a couple of quince preserve jars.
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