Saturday morning the mister and I had some delicious pancakes, warm coffee, pure maple syrup, strawberries from the farmers' market, and apples from our apple tree. It was a rainy, blustery morning, and it was so nice to have a special breakfast together. So peaceful and yummy! Plus, all the little furbabies were gathered around and looking as cute as possible in the hopes of getting some good handouts. That didn't happen, but we did enjoy their super-cutey skills.
After breakfast, I finally tackled my big bowl of quince that has been sitting on the tabletop for a couple of weeks now. As you can see, there are still a few leftover. I made 4 1/2 jars of the Spiced Quince in Syrup from Deborah Madison's book
Local Flavors. It takes about 3 hours, start to finish, but most of that is just the quince simmering away on the stovetop, while you tend to other things. (In my case I washed, peeled and sliced a huge bowl of apples and got them all going in the dehydrator) The quince start out yellow-y green, and pretty hard... sort of like a very unripe pear. But after cooking them on the stove top for all that time, they unleash their glorious, floral fragrances, the fruit softens, and everything turns a magical rosy hue. So beautiful and so tasty. Now these delicious beauties can be put to use in various holiday pies and such. Mmmm!
Saturday morning the mister and I had some delicious pancakes, warm coffee, pure maple syrup, strawberries from the farmers' market, and apples from our apple tree. It was a rainy, blustery morning, and it was so nice to have a special breakfast together. So peaceful and yummy! Plus, all the little furbabies were gathered around and looking as cute as possible in the hopes of getting some good handouts. That didn't happen, but we did enjoy their super-cutey skills.
After breakfast, I finally tackled my big bowl of quince that has been sitting on the tabletop for a couple of weeks now. As you can see, there are still a few leftover. I made 4 1/2 jars of the Spiced Quince in Syrup from Deborah Madison's book Local Flavors. It takes about 3 hours, start to finish, but most of that is just the quince simmering away on the stovetop, while you tend to other things. (In my case I washed, peeled and sliced a huge bowl of apples and got them all going in the dehydrator) The quince start out yellow-y green, and pretty hard... sort of like a very unripe pear. But after cooking them on the stove top for all that time, they unleash their glorious, floral fragrances, the fruit softens, and everything turns a magical rosy hue. So beautiful and so tasty. Now these delicious beauties can be put to use in various holiday pies and such. Mmmm!
Looks like you found a fantastic use for your quince! Quinces?
ReplyDeleteHehe, "warm coffee!" I like mine piping hot but the rest of your breakfast looks delicious!
ReplyDeleteI wish I was sitting at that breakfast table!
ReplyDeleteyum! i want that breakfast!
ReplyDeletePerfect breakfast for a cool morning. I don't think I've eaten quince.
ReplyDeleteThat sounds like a great weekend, I think I might have to make pancakes soon!
ReplyDeletePancakes! Spiced quince! All of it sounds entirely delicious.
ReplyDelete