I'd never had one either - quince paste for cheese platters is quite common here, but this market trip was the first time I ever found fresh ones. They're really tasty, similar to pears in texture but sharper and a bit more ... hmm, floral, I think I'd call it? And they have to be cooked with plenty of sugar, because raw they're just hard and astringent.
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momijizukamori
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Date: 2022-06-02 11:07 pm (UTC)