The World Spice Cookbook Club is took a trip through the varied cuisines of Eastern Europe with Mamushka: Recipes from Ukraine and Eastern Europe, by Olia Hercules! For more information and delicious recipes, check out Olia Hercules's website. We do love some good quince. The fruit's firm flesh lends itself quite well to baking or poaching, as is the case in this recipe, and the addition of juniper to the spices piqued our interest. We decided to give it a try... and it didn't disappoint!
From the Author: "My uncle had a quince tree in his garden and I have always had an overwhelming love for this fruit. We even used to eat it raw (yes, crazy, I know!) or chop it and turn it into jam. I do love it roasted or poached whole, though. Add some sea salt flakes and black pepper, remove the vanilla, and halve the quantity of sugar to make a delicious addition to roast duck."
From the Author: "My uncle had a quince tree in his garden and I have always had an overwhelming love for this fruit. We even used to eat it raw (yes, crazy, I know!) or chop it and turn it into jam. I do love it roasted or poached whole, though. Add some sea salt flakes and black pepper, remove the vanilla, and halve the quantity of sugar to make a delicious addition to roast duck."
