We eagerly anticipate the arrival of quinces every year. Freshly picked and piled into large bowls around the house and the restaurant, they perfume the air. The quince soup in this recipe reminds me of my mother’s beautiful late summer and autumn fruit compotes, which sat cooling in their cooking pots in the water-filled concrete laundry troughs. The use of 10 quinces in this recipe makes an intensely flavoured ‘soup’ and the remaining poached fruit can be used for breakfast or in a cake or tart.Level of difficulty medium
Season Autumn
Setting time 3 hours
Featured as part of our Cooks and their Books series.