Quinces are the hard, dry-textured yellow fruit of a tree of the apple family. They cannot be eaten raw but are boiled and made into purees, fools, jelly or jam.
Quince appears often in mediaeval cookbooks, so was presumably once quite common in England. It now struggles with our winters and most quinces are imported from Portugal and Spain.
Image: James Michael DuPont
Powsowdie or Ponsondie
Quince and Apple Pie
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