Quince is not a fruit to enjoy eating raw like other fruits, because it is too hard and its flavors come out only when you cook it. My principal quince recipe is jam. Sometimes I cook it plain, or sometimes I mix it with other kinds of fruit or liquors. Whatever the mixture is, the flavor is absolutely delicious on toast or with aged cheese.
For this jam, I would suggest pairing it with aged cheeses that have a mild to medium taste. Use Parmigiano-Reggiano as a base for the sharpness of its flavor and its texture, and then go for similar-tasting cheeses. Just to give you an idea, some cheeses I pair this quince jam with are Dobbiaco vecchio, Bra duro, formaggio di fossa, Piave vecchio, mimolette, pecorino and Grana Padano. There are so many kinds of aged cheeses, so explore, and trust your taste buds.
If you ask me what kind of jam I love most, I would tell you quince. It is hard to find commercially, so I patiently wait for my tree to bear the fruit, and make my own jam. This is the recipe I always use — sometimes just 100 percent quince with a few drops of fresh lemon juice to cut the sweetness, and sometimes with different kinds of liquor to give it a little added flavor.
Yields 1-3/4 cups
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour
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