This rich, garlicky dish uses pureed quince to bind a Catalan-inspired alioli. Beautifully indulgent for this time of year Quince, with its golden skin and round shape, is misleading. Tough and inedible raw, it turns soft and luscious once cooked, emitting a floral scent that is quite intoxicating, and probably why it got its reputation as the forbidden fruit in Greek mythology. This year, our new neighbours did some pruning and this most delicious of fruits rained down into our garden – bliss. I love to puree it and use it to bind this Catalan-inspired alioli, instead of the usual egg yolk, but you can use pears or apples to equally good effect. Continue reading...
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