Quince in Ink, Pie and Jelly

This year our quince tree bore fruit, lovely golden fuzzy globes.  It is not a very common fruit.  People often make a fruit leather with them, but I don’t care for that.  They also make jelly, which is what my husband did.  A study filled the need for an Inktober entry and jelly jar labels.

There were still three left so after perusing recipes, I made a sort of Tarte Tatin.  I simmered the quartered and peeled fruit in a fair amount of butter, then added brown sugar, star anise and cardamom.  I used a skillet that could go in the oven.  Then I made half of the Joy of Cooking recipe for rolled biscuits, adding a soup-spoonful of sugar.  I placed the dough over the fruit which I had arranged with an eye towards backwards (upside down) and then baked until browned.  Taking it out of the oven I covered with a plate and flipped, leaving the skillet on top for a few minutes in case any juices were flowing.

As luck would have it, there was some crème fraîche in the fridge.

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About djdfr

Daily life experiences by a Franco-American woman living in the Breton countryside form the basics of this blog. Gardening, watercolour, choral music, food, are some of my interests. I seek to balance the physical, mental and spiritual. I am a free believer praying from the Bible, the Qur’an and The Revelation of Arès. In 1974, with Jesus as the messenger, and in 1977, manifesting as a stick of light, Our Creator spoke directly to a man in Arès, France, named Michel Potay. The message is in the book “The Revelation of Arès”. It is a call for us to change, to practice love, peacemaking, forgiveness, to free ourselves from all prejudice, to develop our spiritual intelligence, the intelligence of the heart.

One response to “Quince in Ink, Pie and Jelly”

  1. fatoscan says :

    Quince jelly is my favorite,every year I also do. Your tarte looks yummy, I wish I could have tasted it.
    You know what , we say if there is many quinces on the tree then the winter will be severe. I hope it wont come true. 🙂

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