Well I don’t know what YOU do with a quince (or if you know what a quince is), but I like to make #quincepizza. In case you’re not sure what I’m even talking about, according to the farmer I bought this from, quince is the original apple before our farmers bred it to be the modern apple we eat now. My best analogy for the taste and texture would be if lavender and squash mated and had a baby that was really hard with a delicate floral palate (plus peach fuzz). Quince in not something you eat raw (unless you don’t mind bleeding gums and sore teeth) but when it’s cooked, it’s amazing and unique. SO without further ado, here’s my quince pizza recipe 😀
1 quince (fuzz washed off, cored and then very thinly sliced)
1 Tbsp coconut oil
1/4 cup of your favourite tomato sauce
200 grams of goat feta (or your cheese preference)
1 sprig of fresh rosemary
1 gluten free pizza crust (I used Udi’s)
1) Preheat the oven according to your crust’s directions.
2) Saute the thinly sliced quince in a sauce pan with the coconut oil. This took about 10 minutes to get browned and a bit caramelized. I didn’t fully cook them since the slices will be put on the pizza and put in the oven, so just to the texture of an under-ripe mango.
3) Slather your crust with tomato sauce, layer on the goat feta (or whatever), artfully position your browned quince slices, then sprinkle with fresh rosemary (add any salt/pepper/chilli flakes/etc).
4) Put the pizza in the over for about 15 minutes (check the crust for desired crispiness, and the cheese for melt-factor).
5) Slice it up and enjoy a new flavour sensation. Simple yet delicious 🙂