Quince

FYI, Jen put out a new dessert on Oct. 12, replacing the much loved Basque Cake. It's called the Quince Upside Down Cake with Chamomile Creme Anglaise. The cake has a layer of housemade membrillo and fresh quince on top of a buttery vanilla cake. There is also poached quince carpaccio on the plate. From what I have heard... sales of this dessert are off the charts. Get your taste before all the quince are gone.

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Culinary Word of the Day: Quince
Ancient Romans used the flowers and fruit of the quince tree for everything from perfume to honey. It was also considered a symbol of love and given to one's intended as a sign of commitment. Though the quince has been around for over 4,000 years throughout Asia and the Mediterranean countries, it's not particularly popular with Americans. This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. The hard, yellowish-white flesh is quite dry and has an astringent, tart flavor, which makes it better cooked than raw. Because of its high pectin content, it's particularly popular for use in jams, jellies and preserves. Quinces are available in supermarkets from October through December. Source: Food Lover's Guide