French Quince Pears Back to Produce

Although quince are too bitter and hard to be eaten raw, when cooked they can offer something really different. They can be made into jams, jellies and puddings or roasted baked and stewed. The flesh of the quince turns red when cooked and submits a very perfumey flavour. Sourced from Rungis market in Paris, these fruits are available from October to March.

Newsletter Signup


Newsletter Unsubscribe