The Quince at Norton Priory
Norton Priory is home to the national Collection of Quince (Cydonia Oblonga). These are dotted around the garden and the site and include 20 different varieties.
The quince is an ancient fruit and is believed to have originated before the apple, with some scholars positing the theory that the quince was the real forbidden fruit in the Garden of Eden.
The trees themselves are gorgeously aromatic, but the fruit is bitter and hard when eaten raw. On cooking however, the flavour becomes sweet and delicious and is a perfect accompaniment to both desserts and meat dishes. It also contains pectin, which makes it ideal for making jams and jellies.
Unfortunately, the quince tree's susceptibility to the threats posed by insects and disease has limited its cultivation in many areas, particularly those with cooler climates. Now quince trees are rare, and their fruit is considered a specialty crop, which is why it’s vital to celebrate this versatile fruit to ensure it doesn’t die out.
Here are some more unusual facts about the quince!
• In Edward Lear's poem "The Owl and the Pussycat" the protagonists "dined on mince and slices of quince, which they ate with a runcible spoon".
• It is native to warm-temperate southwest Asia in the Caucasus region.
• Quinces are an excellent source of vitamin C.
• The flesh of the quince is a delicate pink colour, but it turns red after a long cooking time.
• In Iran and other parts of the Middle East, the dried pits of the fruit are used to treat sore throat and to relieve cough.
• Quinces are mentioned for the first time in an English text in the later 13th century
For those who want sample this amazing fruit, here are a couple of delicious recipes to try at home.
Quince Jelly
Ingredients
1500 g sugar
85 g liquid pectin
1065 ml water
1365 g quinces, cored and chopped, peels on
60 ml lemon juice
Method
Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
Store sealed jars in a cool dark place. Refrigerate jelly after opening.
Poached Quince
Ingredients
600 ml water
1.25 cups sugar
2 quinces
juice of half a small lemon
Method
Make a light sugar syrup by combining the sugar and water in a saucepan and stirring over low heat until the sugar has dissolved. Peel the quinces and cut into quarters or sixths. Cut out the cores. Place the cores in a piece of muslin tied into a loose bag.
Put the sugar syrup, lemon juice and bag containing the cores into a casserole with a lid and mix together, then add the quinces. Cover tightly and bake at 180C for 4-6 hours until the quince is a lovely deep red. Do not stir during cooking - it's not necessary, and can break up the quince pieces. Remove from the oven and cool before serving.
Poached quinces are great served with cream, yoghurt, or a soft goats cheese