Canon 5D infrared f5.6 1/100s ISO100 EF24-70mm f/2.8L USM
Shot in infrared and hand coloured with PS12.0. The quince is one of these fruits that have gone out of fashion, a bit like the medlar, the cumquat or to a lesser extent the tangerine. For all practical purposes its not difficult to see why. I think the main reason is that the quince is not particularly nice to eat raw. It can be very hard to get ones teeth into or even cut up, then it can taste bitter and takes forever to ripen It has a flock like coating which is much coarser than a peach which partially falls off while ripening. So what does one do with it? It can be roasted with pork or beef and the fragrant flavour sort of seeps into the meat which is fine. I have heard that slow cooked they make a great desert but my most memorable childhood exposure to quince is in the form of a jelly served with double cream and scones at a high tea at a famous west London hotel in an age long gone. Quince jelly is quite tedious to make but while reducing fills the house with a piquant aromatic floral fragrance which once experienced is never forgotten. I have a quince tree in the centre of my garden and it is a truly lovely fruit tree the blossoms are similar to but larger than apple to which the quince is related. In W.A. it attracts a nasty grub which it seems is impossible to keep at bay with organic practices so regrettably it has to be sprayed with Labacyde.