I have been hoarding quince for at least two weeks waiting for the right moment to dive into Nigella Lawson’s ‘Quincemeat’ recipe.  It is a bit of a mystery what is taking me to kickstart this project as the recipe claims the most difficult task will be the peeling and chopping of said quince.

Most mincemeat recipes are sticky sweet with the overpowering flavor of spice drawer leftovers.  With visions of modern mini minces tonight I began the process.  As required the quince have been peeled and chopped into quarters.  The floral apple-y aroma fills the kitchen as they slowly roast in butter.  Once soft the pieces will be left to cool before proceeding to the next step.

Tomorrow all that remains is to chop the now cold quince, combine with spices, dried fruit and suet, and store in jars.  They will be left to age for a few weeks, longer if I can resist the temptation.



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