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.

Ph. Langlet
Marché Beauvais
Tel: 01 43 45 35 09

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  • October 15, 2005 1:22pm

    You are so frugal, I love it. What a great idea. Did the jelly still preserve its quince flavor and tartness?

  • October 15, 2005 4:37pm

    Hi Brett:
    The jelly was amazing and it’s really the perfect dessert. My jelly was indeed sweet and flavorful, not in the least bit tart; a small amount is all that was needed to very satisfying. And I could combine dessert with the cheese course…that’s real American ingenuity for ya!

  • October 15, 2005 10:02pm

    Well now I really wish I’d uprooted the beautiful little quince tree I planted at my previous farm. I sure hope the new owners are appreciating it. I couldn’t believe how well it took off. Lovely photo, as always.

  • October 16, 2005 3:03am

    I love the jelly ! Looks great and I’m sure tasted great too.

  • Norman Hanson
    October 17, 2005 4:00pm

    DARN! I made the tart recipe just this weekend, and looked at all that syrup wondering: what do I do with this? It looks too good to toss, but I haven’t a clue. NOW YOU TELL US.

    Well, it won’t be the last batch of the year. Great idea. Thanks.

  • October 18, 2005 4:23pm

    Looks and sounds beautiful! My mom just called me up asking what to do with all her quince fruit. I’m sending her your way…

  • October 28, 2005 1:02pm

    Though I’m a food lover, I’m not an actual “food blogger”, so I’m not likely to end up doing a prune day celebration on my blog. I do like them, though. And, living in the south of France is great for getting good ones. Since coming here, I’ve found that they are wonderful chopped up in bread pudding. Yum.

  • December 11, 2009 8:34am

    I think I may have boiled the quince poaching juice down a bit more than you did. Now, instead of a jelly we have something that is more the consistency of taffy. We tried putting a dollop on a bit of ice cream last night (alongside a piece of poached quince) but it was a bit too tough and tangy like that. Any suggestions for dealing with this wonderful predicament?

  • December 11, 2009 8:51am

    Maggie: You can add a little water and bring it gently back to a low boil, stirring, and that will loosen it up.