Since quince paste is difficult to make, we have prepared it for you, easy to use as a spread or for making homemade desserts.

As a child, quince paste was a treat, a reward, the sweet note of the afternoon snack, the confectionery of the era before Haribo or La Pie qui Chante. It was the orchard itself speaking through this fruit with its rugged appearance, velvety touch, hard skin, and gnarled shapes, yet possessing a unique and captivating fragrance.

If you were to ask a child today what a quince tree is or what its fruit is used for, I doubt they would know. This tree has almost vanished from orchards. Occasionally, they can still be found in the countryside, neglected at the edge of fields. Few people take an interest in it anymore or gather its fruit. Yet the "Cydonian apple," as the Greeks called it, is a fascinating fruit in more ways than one.

First, its scent—subtle, floral, and heady—is a staple in perfumery.

Its flavor allows for delicate pairings with apple or pear compotes. Just one quince added to an apple compote is enough to bring out tangy, flavorful notes.

Its gelling power is also undeniable. Bursting with natural pectin, the quince allows jams to set, and can be used to make jelly or fruit pastes without any other gelling agents.

Furthermore, from a health perspective, this natural pectin helps lower blood cholesterol levels, assisting in the absorption of lipids. So, there is no reason to hold back!

It should be noted that the quince is one of the few fruits that is always eaten cooked, as its flesh is so firm.

To offer variety and move beyond traditional recipes, I hope to surprise you with this iced quince and cardamom soufflé that I serve to my guests.