eurortraveller replied on 24/10/2022 13:35
Posted on 24/10/2022 13:35
I have got a bucketful but the trouble is they are the real sort - they are rock hard Chinese quinces from a spiny bush - Pseudocydonia Sinensis. Maybe edible, maybe not,
Let’s see. The plan is to chop them, simmer them, mash them. strain them ,boil the pulp with sugar and gradually dry it in the bottom of an oven and maybe I can get the sort of dry quince paste that the Spanieh call membrillo.
Any advice?
eurortraveller
from Cornwall