Coing, Coing, Gone

As far as I can tell Coing is an uglier, harder Pear that in the UK is called Quince.  They are everywhere this time of year and so incredibly cheap to buy that I decided I had to have a go.  A quick google came up with three ideas from an article written by Hugh Fernley-Whittingstall for The Guardian newspaper.  I’ve started simply by roasting them.Quarter and core 6 Coing, leaving the skins on.  Mix the Coing in a bowl with the juice of 1 Lemon, 2 tablespoons of running Honey, Salt, Pepper and several springs of Rosemary (plus a little hot water to make the mixture movable).  Tip the whole lot onto a baking tray and roast for about 15 minutes or until soft and flurry.  My roasted fruit were served with a big Parma ham and Mozzarella salad.

I purchased my Coing from the market at Sault yesterday morning which was looking rather sad and wind-swept and closed up for Winter.I did however find a small table I fancied for our kitchen – 

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