Comments on: Paris and the Golden Apple

By: a Crumbly Quince Cookie – Saffron Paisley

a Crumbly Quince Cookie – Saffron Paisley — Sat, 06 Feb 2010 01:50:42 +0000

[...] eat it both raw and in the well known paste form, membrillo. Every year I make trays and trays of cotognata, and jar upon jar of quince jam, jelly, and chutney. And a chicken and quince b’stilla is [...]

By: Mariana Kavroulaki

Mariana Kavroulaki — Tue, 27 Oct 2009 22:05:53 +0000

What fascinates me is the change in color and the firm texture. And the taste, of course… a real pleasure with goat’s cheese or yoghurt.

By: Haley J.

Haley J. — Tue, 27 Oct 2009 02:14:22 +0000

Mon Dieu. I think I will make the 150 mile pilgrimage to the quince farm after all. I must have this.

By: dorette snover

dorette snover — Tue, 27 Oct 2009 01:47:49 +0000

YUM!! and so beautiful..

By: Rachel Laudan

Rachel Laudan — Mon, 26 Oct 2009 17:17:32 +0000

I love to keep a bowl of quinces to scent a room. A lovely post.

By: Karen

Karen — Mon, 26 Oct 2009 10:45:48 +0000

Gorgeous, Sonia!