My friends Franck and Lise came for dinner last week - I've either been cooking dinner or eating out every night so I've had no time to blog - with this bag full of goodies from their garden in Champagne. There were fresh walnuts and, individually wrapped in newspaper, my favourite - quinces.
They were beautiful, leaves still attached and now the whole apartment is filled with the wonderful aroma of quince, a mixture of vanilla, musk, lemon blossom and pineapple. I had been waiting for these quinces since last spring.
So when Franck sent me this photo of their quince tree covered in blossom, I could hardly wait for autumn.
Then, just before I left for Paris, this photo arrived. So my dinner invitation had an ulterior motive, I was hoping they might bring me a few quinces. Well part of my edible potpourri was soon converted into dessert and served with crème fraîche.
These are the first quinces I've followed from blossom to fruit so they are extra special. The tree photos are by my friend Franck check out his talent here. He is also a creative cook, I made his beef cheek salad. I am off to Edmonton so I tell you all about the beef cheeks and Edmonton next week. In the meantime check out some quinces recipes here.