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.