Culinary Adventures with Camilla

When we came home one evening, we found a bag full of voluptuous, gorgeous quince. it took me a few emails and text messages, but I finally figured out that the Novak gals were my quince fairies. Thanks, girls! Most quince goodness begins with poached quince... Poached Quince Ingredients 4 C water 1/2 C organic granulated sugar juice from 1 organic lemon 1 cinnamon stick 3-1/2 to 4 C quince, peeled and sliced Procedure Combine all of the ingredients in a medium or large saucepan. Bring to a boil, dissolving the sugar. Reduce the heat to a simmer. Cook for 60 to 75 minutes until the quince is tender and has turned a delicate shade of salmon pink. Drain and reserve poaching liquid. Remove cinnamon stick.

With the advent of autumn comes a whole new set of foodie fun. Come September every year, apples abound, plump pumpkins are ripening on the vines, grapes are plucked in area vineyards, and – for my family – we always love hot chocolate and homemade marshmallows. This weekend I had poached some quince to slice on top of yogurt in the mornings and I decided to use that poaching liquid to make some quince marshmallows. Though these didn't retain the rosy hue of the poaching liquid, the scent was unmistakable and wonderful. And marshmallows are so easy to make; you can use any sugar, any syrup, any liquid. Just keep the proportions the same. The only thing I do recommend is a good candy thermometer. Then, it really is a cinch! butter powdered sugar 1 C poaching liquid from quince, divided 3, 1/4-ounce envelopes unflavored gelatin 2 C organic raw sugar 1/3 C ginger syrup 1/3 C raw organic honey Prepare a 9×13 inch pan by oiling it with or butter. Dust powdered sugar ...