A rather time-intensive recipe, that’s why you rarely see it on restaurant menus. Quinces are very hard and it takes a lot of effort to peel them with a sharp knife. If you do quince paste it’s worthwhile to try your hand on quince compote, killing two birds or rather two quinces at the same time.
Another ‘sustainable food’ recipe involving stale bread. Rather than discarding it, I came up with this bread and butter pudding. It became a favorite!
A soft cake with a consistency close to a clafoutis, a good choice for an afternoon tea or coffee. This delightful recipe is known as Moelleux aux Figues Fraiches et aux Amandes, a summer favorite from the Provence when the figs are ripe and bursting with flavor.