Quince are something of a forgotten fruit. I'd like to see them re-introduced into foodie society and given a chance to shine alongside their cousins the pear. They have a lovely aroma and a taste that goes well with apples.
150ml cider vinegar
150g light brown sugar
3 large quinces, peeled, cored and cut into rough 1half cm cubes
2 large Granny Smith apples, peeled, cored and cut into rough 1half cm cubes
2tbsp freshly chopped root ginger
2tsp ground coriander
1tsp ground cardamom
half cinnamon stick
1tsp dried chilli flakes
10 Medjool dates, stoned and quartered
Juice of 1 lime
Put the cider vinegar and sugar into a saucepan, bring to the boil, add the quince and simmer with a lid on for about 20 minutes until the quince are tender. Add the apples, water, ginger, coriander, cardamom, salt, cinnamon and chilli, and simmer again for about 20 minutes stirring every so often. Add the dates and lime juice and simmer for 10 minutes more, stirring again. Transfer to a clean container and leave to cool. Store in sterilised Kilner jars or an airtight container.
Makes half litre