Market Watch: Quince

I made a batch of membrillo yesterday, so I was amused to find quince at the Grand Army Plaza this morning, courtesy of Treelicious Orchards. The quince looks like a cross between an apple and a pear, but it’s usually too hard and too astringent to eat raw. It really benefits from long, slow cooking (with plenty of sugar). If you’re willing to put in the time to make membrillo, it’s completely worth it — although it’s traditionally paired with manchego cheese, if you’re already at the Farmer’s Market go ahead and pair your membrillo with the Womanchego from Cato Corner cheesemakers.


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