A week or so I wrote about one of my favorite fruits; the quince.
After all the poached quince slices were eaten (at about the same rate as the batch of homemade vanilla ice cream which I made to go alongside), I reduced the delicious syrup on the stovetop until it was thick and the bubbles became large. Once removed from the heat, as the syrup cooled, the pectin in the fruit encouraged the liquid to be transformed into a lovely quince jelly riddled with dark and aromatic vanilla seeds.
I found a beautiful and tangy bleu cheese at my favorite fromagerie; it’s a perfect pairing.
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