Quince Tarte Tatin
In Europe, quinces are grown in the southern and central parts where the summers are hot, and are very often grown amongst apple trees in orchards. In France during the medieval times, quinces were greatly used for cooking. Quince jelly or paste used to be used for medicinal purposes as an aid for indigestion. Quince paste was also served with cheeses all those years ago. Now it’s almost a luxury to include quince paste on a platter of cheese, only because there don’t seem to be the abundance of quince trees around anymore. Because of its fragrant flavour and rosy coloured flesh, we have a delightful Quince Tarte Tatin as today’s recipe.