Colourful quince.

Another day, another batch of quince to deal with.  But not chutney today although I started off the same:   peel it,  core it, and chop it.  It wouldn't all fit in the pressure cooker so some was simmered in a pan and look at the difference in colour! 

Ready for roast pork...

 I think the longer it's cooked the deeper the colour and the pressure cooker is a very intense way of cooking.  Much less water, much quicker and a different colour altogether.  So it was all cooked, drained, pureed, then some was frozen for serving as 'apple sauce' with roast pork while the rest was put back in the pan, an equal amount of sugar added and it was then simmered until thick, then cooled, poured into containers and is now in the fridge.

and ready for some good strong cheese.

 This is traditionally served with cheese at the end of a meal although it's very nice on hot, buttery toast too.  And possibly on scones instead of jam? Worth trying I think!



PS: Just  look at the colour of this sky!  Finished with the quince at 3pm, came upstairs to find it was still 26.7° in the shade so had a couple of  hours by the pool reading and topping up my tan just in case autumn should come soon.