Quince is a small deciduous
tree, growing 5-8 m tall
and 4-6 m wide, related to apples and pears, and like them has a fruit, which is bright golden yellow when mature, pear-shaped. The
quince's skin and flesh is very hard and needs to be cooked to bring out the
flavour. The whole fruit can be cut into large pieces and slowly simmered in
water for several hours, sometimes overnight, until it becomes soft and changes
colour to a ruby red. The slower and longer it cooks the stronger the colour.
The fruit is strained through muslin for quince jelly and the pulp made into
quince paste or candied and preserved as quince slice. This
tart is an absolute hit!