Quince is the thing to look out for when you begin to feel those long sunsets at the end of the summer. This rather acidic, not exactly good looking fruit grows in many places around the world but is often unappreciated. For the Portuguese this is pure seasonal gold! We rush to the local markets and grab the best fruit at the best price and at the right time! Quince, marmelos in Portuguese, are the quintessencial fruit for preserves – marmelada, which became the english marmelade. The word marmelada first appeared in writing by the pen of the Portuguese bard Gil Vicente in 1521. Don’t be fooled by the story that Mary Queen of Scots, who used to eat marmelada when feeling low (who wouldn’t?), invented the word marmelada through her “Marie est malade” (Mary is sick)! In any case, this post is not about marmelada but an alternative way of preparing this delicious fruit which, I guarantee, will become the best friend of your Autumn Sunday roasts.
- Heat the oven at 180Cº
- Peel and core the quince, cut into quarters and rub with lemon (this avoids the quince going brown)
- Place the quince on a roasting tray, drizzle with olive oil and fleur du sel and roast for 15-20 minutes, turning occasionally
- Serve hot (the picture has crispy caldo verde on top but this is truly optional!)